Tofu Coconut Curry Stew

Heart-warming stew with lentils and butternut squash.

1 pkg	Soyganic Medium Firm Tofu , cubed
2 tbsp	olive oil , divided
4	carrots , diced
2	small onions , diced
3	garlic cloves , minced
½	butternut squash , cubed (approx. 2 cups)
2 cups	split red lentils , rinsed
900 mL	vegetable broth
2 tsp	turmeric
3½ tsp	curry powder
1 tsp	garam masala
1 tsp	salt
1 tsp	pepper
1 can	diced tomatoes (28 oz)
200 mL	coconut milk
1	cilantro bunch , chopped

In a large saucepan, heat 1 tbsp of olive oil and cook onion and carrots on medium heat for about 5 minutes until onions are translucent.
Add garlic and stir for another 3 minutes.
Add squash, lentils, spices, broth and bring to a boil. Simmer for about 20 minutes.
In a non-stick frying pan, fry tofu in 1 tbsp of olive oil until browned on all sides.
Add tofu and canned tomatoes, with liquid, into the pot and cook everything for another 10 minutes until lentils and squash are cooked.
Stir in coconut milk and cilantro, serve and enjoy!