Vegetarian Pumpkin Tofu Curry (Printable)

Tender pumpkin and crispy tofu simmered in aromatic coconut curry sauce with vegetables

# What You Need:

→ Vegetables

01 - 1.1 lbs pumpkin, peeled, seeded, cut into 3/4 inch cubes
02 - 1 large onion, finely chopped
03 - 2 medium carrots, sliced
04 - 2 cloves garlic, minced
05 - 1 thumb-sized piece fresh ginger, grated
06 - 1 red bell pepper, sliced
07 - 3.5 oz baby spinach, washed

→ Protein

08 - 14 oz firm tofu, drained, pressed, cut into 3/4 inch cubes

→ Spices & Seasonings

09 - 2 tbsp curry powder
10 - 1 tsp ground cumin
11 - 1/2 tsp ground turmeric
12 - 1/2 tsp chili flakes
13 - Salt and black pepper to taste

→ Liquids

14 - 13.5 oz coconut milk, full fat recommended
15 - 3/4 cup vegetable broth

→ Oils & Condiments

16 - 2 tbsp vegetable oil, divided
17 - 1 tbsp soy sauce or tamari
18 - Juice of 1 lime

→ Garnishes

19 - Fresh cilantro, chopped
20 - Toasted pumpkin seeds

# Directions:

01 - Heat 1 tbsp oil in a large nonstick skillet or Dutch oven over medium-high heat. Add tofu cubes and pan-fry until golden and crispy on all sides, approximately 8 minutes. Remove and set aside.
02 - In the same pan, add remaining oil. Sauté onion, garlic, and ginger for 2-3 minutes until fragrant and softened.
03 - Add carrots, bell pepper, and pumpkin. Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 2 minutes to toast the spices and coat vegetables evenly.
04 - Pour in coconut milk and vegetable broth. Stir well, bring to a simmer, and cover. Cook for 15-20 minutes until pumpkin is fork-tender.
05 - Stir in the pan-fried tofu and soy sauce. Simmer uncovered for 5 minutes, allowing flavors to meld and sauce to thicken slightly.
06 - Add baby spinach and lime juice; cook for 1-2 minutes until spinach wilts. Taste and adjust salt and pepper as needed.
07 - Serve hot over steamed rice, quinoa, or with naan. Garnish with cilantro and pumpkin seeds if desired.

# Expert Suggestions:

01 -
  • The way the crispy tofu holds onto that fragrant coconut sauce is absolutely magical
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers taste even better the next day when the spices have had time to really settle in and become friends
02 -
  • Press your tofu for at least fifteen minutes with something heavy on top to get the best texture
  • Letting the spices toast in the hot oil before adding liquid makes a huge difference in depth of flavor
  • The curry will continue to thicken as it sits so do not worry if it seems a bit thin initially
03 -
  • Use a vegetable peeler to easily remove the pumpkin skin before cubing
  • Toast your pumpkin seeds from the pumpkin you used for a zero waste garnish
  • Taste the curry before serving because lime needs vary depending on how acidic the fruit is

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