Directions

1

Preheat oven to 350˚F (175C).

2

In a saucepan heat oil over medium-high heat. Add onion and tofu. Saute 5 minutes.

3

Add the prunes, cinnamon, curry, cloves, maple syrup and crushed red pepper. Continue cooking 3 minutes.

4

Stir in the coconut milk and tomato paste. Add salt and pepper to taste.

5

Transfer to a baking dish. Bake 30 minutes or until the tofu has absorbed half the sauce.

6

Serve over rice and garnish with pumpkin seeds.