Prep: 5 minutes; Cook: 22 minutes; Total time: 27 minutes.
2 teaspoons olive oil
1 (20-ounce) package cubed butternut squash, large pieces cut in half
1 large onion, diced
1 cup curry-style simmer sauce
1 cup 1% low-fat milk
1/2 cup water
4 ounces cubed firm tofu, patted dry
1/2 pound (about 1 bunch) broccolini, trimmed and cut into 1-inch pieces
3 cups cooked jasmine rice
How to Make It
Heat oil in a large saucepan over medium heat; add squash and onion. Cook until vegetables have softened (about 10 minutes), stirring often.
Combine simmer sauce, milk, and 1/2 cup water, whisking well. Place tofu in the saucepan; add simmer sauce mixture. Cover pot; simmer until vegetables are tender (about 7 minutes). Remove lid. Add broccolini; simmer until tender (about 5 minutes).