Spiced Coconut Tofu With Pumpkin And Broccolini

Impress friends with this easy vegan dinner thats gluten-free, too!

The ingredient of Spiced Coconut Tofu With Pumpkin And Broccolini

• 1 tsp coriander seeds crushed
• 2 tsp ground cumin
• 1 1 2 tsp turmeric
• 1kg kent pumpkin deseeded cut into 1cm thick wedges
• 2 red onions cut into thin wedges
• 250g firm tofu well drained cut into 2cm cubes
• 2 bunches broccolini trimmed halved lengthways
• 1 tsp olive or macadamia oil
• 1 garlic clove crushed
• 100ml reduced fat coconut milk
• 1 2 tsp fresh lime juice
• 1 2 cup fresh coriander leaves

The Instruction of spiced coconut tofu with pumpkin and broccolini

• preheat oven to 200u00b0c 180u00b0c fan forced line 2 baking trays with baking paper combine the coriander seeds cumin and 1u00a0teaspoon turmeric in a small bowl
• place pumpkin and onion on 1 prepared tray sprinkle with half the spice mixture and spray lightly with oil bake for 15 minutes or until golden place tofu on remaining tray sprinkle with the remaining spice mixture and lightly spray with oil bake pumpkin onion and tofu for 15 minutes or until the vegetables are tender and tofu is golden
• meanwhile steam the broccolini over a saucepan of boiling water for 2 minutes or until just tender drain
• heat the oil in a small saucepan over medium heat cook garlic and remaining 1 2 teaspoon turmeric stirring for 1 minute or until aromatic add the coconut milk and stir to combine simmer for 2 minutes stir in the lime juice to taste
• arrange the pumpkin onion broccolini and tofu on serving plates sprinkle with coriander drizzle with the coconut dressing just before serving

Nutritions of Spiced Coconut Tofu With Pumpkin And Broccolini

fatContent: 264 573 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 grams protein
sodiumContent: n a

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