Step 1

Preheat oven to In a bowl, combine coconut milk, ginger, curry powder, turmeric, cornstarch, sweetener and soy sauce and whisk together until there are no clumps of cornstarch left.

Step 2

In a medium sized baking dish, add butternut squash, onion, and brussel sprouts.

Step 3

Take garlic and lightly crush it with the flat of your knife. Arrange the 3 cloves of crushed garlic, thyme, and rosemary around the vegetables.

Step 4

Top with tofu pieces and sprinkle a little bit of salt and pepper over top.

Step 5

Pour coconut mixture evenly over all of the tofu and vegetables. Place bake into the oven and allow to bake for about 30-35 minutes.

Step 6

Remove from oven and allow to cool for 5-10 minutes before tossing together and serving. Sauce will thicken slightly as it cools.