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Botanical Kitchen: Warm Squash & Tofu Salad With Curry Yoghurt

Enjoy a simple, nutrient-dense, vegan dish that is comforting and light; steamed squash (or pumpkin), and tofu over a bed of crunchy bok choy (cabbage as an alternative) and radishes and serve with a superb curry yoghurt sauce. The curry yoghurt sauce is delicious and easy to make in a blender; it is also a deep dose of food as medicine rich with vitamins, minerals, plant protein, healthy fats and probiotic-rich goodness. Bio-availability of the food nutrients you eat is essential when following any diet, especially a plant-based or vegan diet. Steaming is one of the quickest, most healthful ways to cook vegetables to retain all their nutrients.

To read this recipe on Botanical Kitchen, click here.

organic mini honeynut squash halved
in Order

Last Resort Farm

Organic Mini Honeynut Squash Bundle

4 squash - 8-16 oz each
squash butternut organic
in Order

Burnt Rock Farm

Organic Butternut Squash

appx. 2.5-4 lbs
organic plain firm tofu vegetarian
in Order

Vermont Soy Company


16 oz
cabbage napa organic
in Order

Pete's Greens

Organic Napa Cabbage

appx. 1.5 lbs
organic green cabbage
in Order

River Berry Farm

Organic Green Cabbage

appx. 3-4 lbs