Spiced coconut tofu with pumpkin and broccolini

Step 1

Preheat oven to 200°C/180°C fan forced. Line 2 baking trays with baking paper. Combine the coriander seeds, cumin and 1 teaspoon turmeric in a small bowl.

Step 2

Place pumpkin and onion on 1 prepared tray. Sprinkle with half the spice mixture and spray lightly with oil. Bake for 15 minutes or until golden. Place tofu on remaining tray. Sprinkle with the remaining spice mixture and lightly spray with oil. Bake pumpkin, onion and tofu for 15 minutes or until the vegetables are tender and tofu is golden.

Step 3

Meanwhile, steam the broccolini over a saucepan of boiling water for 2 minutes or until just tender. Drain.

Step 4

Heat the oil in a small saucepan over medium heat. Cook garlic and remaining 1/2 teaspoon turmeric, stirring, for 1 minute or until aromatic. Add the coconut milk and stir to combine. Simmer for 2 minutes. Stir in the lime juice, to taste.

Step 5

Arrange the pumpkin, onion, broccolini and tofu on serving plates. Sprinkle with coriander. Drizzle with the coconut dressing just before serving.