Vegan Tofu and Butternut Squash Curry

Heat 15 ml of olive oil in a large skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8 minutes. Toss with 15 ml of tamari in the last minute of cooking, then remove the tofu from the pan and set aside.

In the same skillet, add the remaining 15 ml of olive oil over medium heat. Add the diced yellow onion and cook for 4-5 minutes until translucent.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Add the yellow curry paste to the pan, stirring constantly for 1-2 minutes to toast the spices.

Add the cubed butternut squash, coconut milk, and vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to medium-low, cover, and cook for 15-18 minutes until the squash is fork-tender.

Remove the lid, stir in the baby spinach and cooked tofu, and let simmer uncovered for 2-3 minutes until the spinach is wilted and the tofu is heated through.

Remove from heat and stir in the fresh lime juice and remaining 15 ml of tamari. Taste and adjust seasoning as needed.

Garnish with fresh cilantro and serve warm.