Yields 3 cups of sauce

Soft tofu has the texture of a very thick yogurt. If you're lactose intolerant, it's the way to go. Plus it's high in protein and low in fat. Even the sugar content in this recipe is relatively low.

Pumpkin Simmered in Coconut Milk

1 cup water

½ teaspoon salt

illustration cup brown sugar

2 cups fresh pumpkin meat cut into large julienned pieces (acorn squash is a good substitute)

½ cup coconut milk

  1. Put the water and the coconut milk in a medium-sized pan over low heat. Add the salt and half of the sugar; stir until well combined. Adjust the sweetness to your liking by add more water or sugar if necessary.
  2. Add the julienned pumpkin to the pan and bring to a boil over medium heat. Reduce to a simmer and cook until soft, about 5 to 10 minutes depending on both the texture of the pumpkin and your own preference.
  3. The pumpkin may be served hot, warm, or cold.