Squash is a particularly rich source of the antioxidant beta-carotene.
Time: 30 minutes
8 ounces firm tofu, cut into 1/2-inch pieces
1 pinch salt
1 tablespoon red thai curry paste (available in the ethnic food aisle)
3 tablespoons olive oil, more for tossing tofu
3 shallots, chopped
1 1/2 pounds summer squash or zucchini, cut into 1/4-inch pieces
3/4 pound potatoes, cut into tiny cubes
4 cloves garlic, chopped
2 cups water
1 can (14 ounces) low-fat coconut milk
- Season tofu with a pinch of salt, toss with a little olive oil and cook in a large skillet over medium heat for 5 minutes, then toss gently for another 3 or 4 minutes until browned. Set tofu croutons aside.
- Mash curry paste with olive oil. Heat in a large soup pot over medium heat about 1 minute, then stir in shallots and cook another 2 minutes. Stir in squash and potatoes and cook until squash is tender, then stir in garlic, water and coconut milk. Bring to a boil, then reduce to a simmer, stirring occasionally, 15 minutes. Top each bowl with tofu croutons.
Nutrition Per Serving: 244 calories, 7 g protein, 18 g carbohydrates, 17 g fat, 5 g saturated fat, 0 mg cholesterol, 3 g fiber, 89 mg sodium
Recipes from Super Natural Every Day, by Heidi Swanson (10 Speed Press, 2011). Used with permission.
From our sister publication, Remedy, Summer 2011