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Tofu and Chayote Masala

Tofu and Chayote Masala

Serves 4.


  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 small poblano, pasilla or anaheim chile, seeded, minced
  • 2 cloves garlic, minced
  • 1 medium tomato, chopped
  • 1/4 tsp cumin powder
  • 1 tsp ground coriander
  • 2 tsp ground ginger
  • 1/2 tsp turmeric
  • 1 c water
  • 1 chayote or 1 small butternut squash
  • 12 oz extra firm tofu, rinsed and cut in 1/2 inch dice
  • 1/2 tsp salt
  • 3 Tbsp cilantro, minced plus cilantro leaves for garnish
  • 3 Tbsp flaked unsweetened dry coconut (divided use)
  • 1/4-1/2 c coconut milk or cream
  • 2-4 Tbsp raisins or dried cranberries


  1. Peel chayote, remove pit, and cut in 1/2 inch dice. If using butternut squash, peel, deseed and cut in 1/2 inch dice. Set aside.
  2. Heat the oil in a large skillet over medium heat.
  3. Add the onion, chile pepper and garlic. Saute for 1 minute.
  4. Add tomatoes and cook another minute.
  5. Add cumin, coriander, ginger and turmeric.
  6. Sauté briefly and add the water, stirring well and scraping the bottom of the pot.
  7. Add the chayote, tofu, and salt. Stir gently so as not to break up the tofu. Bring to boil.
  8. Cover and cook over low heat for 15 minutes or until the chayote/squash is nearly fork tender.
  9. Add 2 tablespoons of the coconut and the minced cilantro, stir gently, and cook uncovered for another 6-7 minutes.
  10. Add coconut milk; stir well.
  11. Serve hot on beds of basmati or Jasmine rice. Sprinkle with cilantro leaves, the remaining coconut, and the raisins.

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