Curried Butternut Squash Noodles | Vegan
Photo & recipe by Avocado Skillet
2 to 3
10 minutes
40 minutes
Noodles
Using our cashew butter to make this extra creamy, this curried butternut squash noodle recipe is perfect for winter squash season. Vegan.
Ingredients
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2 cups cubed butternut squash
¼ cup Artisana Raw Organic Cashew Butter (can sub 2-3 tablespoon of cashews or ¼ cup tahini or ¼ cup coconut cream)
½ onion – cut in half
4 garlic cloves
2 tsp curry powder
1 tsp turmeric
1 tsp cumin
juice from 1 lime
1 Tbsp soy sauce
1 ½ cups vegetable broth
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1 block tofu – cut into triangles
1 Tbsp soy sauce
1 Tbsp oil
1 Tbsp arrowroot starch
Pinch of pepper
1 tsp garlic powder
1 packed cooked noodles of choice
½ cup fresh chopped mint
Directions
Preheat oven to 425 degrees.
Toss tofu with all tofu ingredients until evenly coated. Add tofu to a sheet pan lined with parchment paper.
Add onion, butternut squash and garlic cloves to the sheet pan.
Bake veggies and tofu for 30 minutes. Cook your noodles while veggies are baking in a pot.
Once baked, add cooked squash, onion and garlic to a blender along with the rest of the sauce ingredients. Blend until smooth.
Mix together sauce with noodles and tofu. Top with mint. Enjoy.
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