Pumpkin Tofu Makhani

A sweeter alternative to the classic chicken makhani.

1/2 onion, chopped (or frozen equivalent)
1 belll pepper, chopped (or frozen equivalent)
3 cloves garlic, diced
2 tsp garam masala
1 tsp ginger powder
1 tsp cayenne powder (more or less to taste)
1/2 tsp salt
5 cardamom pods or cardamom powder
2 star anise (optional)
mixed frozen vegetables (a little over 1 cup or about 4 ounces)
1/2 cup pumpkin butter*
1/2 cup water
1/2 soy milk

1. Sautee onions, peppers, and garlic until soft and/or clear. Add spices and stir until fragrant. Set aside in bowl or other container.
2. Add tofu to same pan and lightly sautee until browned.
3. Return onion and spices to pan. Add mixed vegetables, pumpkin butter, and water. Bring to a boil and then reduce to a simmer. Add soy milk. Simmer for about 5-10 minutes or until vegetables cooked through, stirring occasionally.
4. Serve over rice or with choice of bread. Enjoy.

*available at Trader Joe's