Cauliflower Tofu Butternut Squash Casserole

1 pkg extra-firm tofu
1 small head cauliflower, cut into small pieces, about 5-6 cups
1 small butternut squash, peeled, seeded and diced
1 small red onion, diced
4 green onions, diced
1/2 tsp ground coriander
1/3 cup mayonnaise
1/4 lb habanero cheddar or pepper jack cheese, grated
1 tsp favorite curry powder
1 tomato, diced and drained
2 Tbsp fresh parsley

Preheat oven to 400F. Squeeze water from tofu and wrap in several paper towels. Weigh down with a can of food. Meanwhile, in a large non-stick skillet, sauté the butternut squash and the onion in a bit of olive oil for about 10 minutes, just until the squash begins to soften. Season with salt to taste, plenty of black pepper and the coriander and curry powders.

While the squash cooks, steam the cauliflower in a covered dish with a bit of water in the microwave for 5 minutes. Drain well. In a large mixing bowl, toss the mayonnaise, green onions and cheese together. Mix in the cauliflower very well, then fold in the squash. Finally, dice the tofu and fold gently into the veggie mixture.

Tip veggie mixture into a large oiled casserole dish. Top with the tomatoes and bake for 45 minutes. Sprinkle with parsley and serve.