Vegetarian Pumpkin Tofu Curry (Printable version)

Tender pumpkin and crispy tofu in aromatic coconut curry sauce

# What You'll 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, optional to taste
13 - Salt and black pepper to taste

→ Liquids

14 - 1.7 cups coconut milk, full fat recommended
15 - 0.85 cups 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, optional
20 - Toasted pumpkin seeds, optional

# 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, about 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.
03 - Add carrots, bell pepper, and pumpkin. Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 2 minutes to toast the spices.
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.
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, garnished with cilantro and pumpkin seeds if desired. Pairs well with steamed rice, quinoa, or naan.

# Expert advice:

01 -
  • The way crispy tofu holds onto that velvety coconut sauce is absolute magic
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers taste even better the next day, if they last that long
02 -
  • Don't skip pressing the tofu I learned the hard way that water logged tofu just steams instead of getting crispy
  • Let the spices cook with the vegetables for a couple minutes raw curry powder has an unpleasant dusty taste
  • The sauce will thicken as it sits so don't worry if it looks a bit thin when you first take it off the heat
03 -
  • If your tofu isn't getting crispy try patting it extra dry with paper towels before cooking
  • Toast your pumpkin seeds in a dry pan while the curry simmers they smell absolutely incredible

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