Vegetarian Pumpkin Tofu Curry (Printable)
Tender pumpkin and crispy tofu in aromatic coconut curry sauce. Hearty, comforting, and ready in under an hour.
# 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 (1 can, 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)
# Steps:
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.
07 - Taste and adjust salt and pepper as needed. Serve hot, garnished with cilantro and pumpkin seeds if desired.
# Expert Advice:
01 -
- The way the crispy tofu holds onto that velvety coconut sauce is something youll want to experience on repeat
- Its the kind of meal that makes vegetarian cooking feel indulgent rather than like youre missing anything at all
02 -
- Press your tofu for at least 15 minutes before cooking so it actually crisps instead of steaming in the pan
- Let the spices toast in the hot oil for a minute before adding liquids, this step transforms them from dusty to fragrant
03 -
- Use full fat coconut milk for the creamiest results, light versions can separate or taste watery
- Toast your pumpkin seeds in the pan while the curry simmers for an extra garnish with zero extra effort