There's something about broccolini that I really like. I think it has something to do with its shape. It boasts all the broccoli flavor in a long, slender form. It's like broccoli's cooler, older Italian sister.
Plus it's fun to say.
I may have repeated the word obnoxiously while cooking last night. I also may have forgotten to chop the broccolini up beforehand and hastily did so on my counter, getting curry simmer sauce everywhere. Cooking with me is always an adventure. Ask those (un)fortunate enough to end up in the kitchen with me.
Anyhoo, this recipe is lots of fun. The curry sauce is delicious and adds the perfect level of heat. The tofu ends up perfectly cooked. Despite all the broccolini talk, it really isn't the main ingredient in this. Still, it plays its supporting role with the squash wonderfully.
Curried Tofu with Squash and Broccolini
2 tbsp olive oil
1/2 pound broccolini (1 bunch)
1 large onion
1 winter squash, peeled and chopped into cubes
1 package of tofu
1 cup curry simmer sauce
1 cup non-dairy milk
1/2 cup water
In a large pot, heat the oil and then add the onion and squash. Cook until the vegetables are tender, about 10 minutes.
In a separate bowl, mix together the curry simmer sauce, milk, and water. Add the tofu to the onion and squash mixture and then pour the sauce over it. Cover and let simmer under the vegetables are cooked, about 7 minutes.
Add the broccolini and simmer uncovered for 5 minutes. Serve over brown rice.
*Adapted from Health Magazine