Pumpkin Tofu Curry
A cozy, creamy, vegan and gluten-free curry made with pumpkin puree, coconut milk, tofu, vegetables, and Thai red curry paste. This nourishing weeknight dinner is ready in 30 minutes and packed with bold flavor and plant-based protein.
Equipment
- stock pot or Dutch oven
- knife and cutting board
- wooden spoon
Ingredients
- super firm tofu, patted dry and cubed
- shallot, diced
- carrot, diced
- red bell pepper, diced
- olive oil
- garlic, minced
- fresh ginger, minced
- Thai red curry paste (vegan-friendly)
- pumpkin puree
- full-fat coconut milk
- 1 cup water
- brown sugar
- salt
- baby spinach
- 2 tbsp vegan fish sauce or tamari
- 1 tbsp lime juice
- fresh cilantro or Thai basil for serving
Instructions
- Drain and pat the tofu dry, then cut it into cubes. Dice the shallot, carrot, and bell pepper.
- Heat olive oil in a stock pot over medium heat. Add the shallot, carrot, and bell pepper with a pinch of salt and sauté for about 5 minutes until the carrot has softened.
- Add the minced garlic, ginger, and Thai red curry paste. Cook for 1–2 minutes until fragrant.
- Stir in the pumpkin puree, coconut milk, water, and brown sugar. Bring the mixture to a simmer.
- Simmer for 5 minutes, then add the tofu and a pinch of salt. Continue simmering for 5 more minutes.
- Stir in the baby spinach until just wilted, about 1–2 minutes. Remove from heat.
- Stir in vegan fish sauce or tamari and lime juice. Adjust seasoning to taste.
- Serve hot over rice and garnish with cilantro or Thai basil.
Notes
Use super firm tofu for best texture. Check that your curry paste is vegan. Add lime juice and vegan fish sauce or tamari at the end to balance the flavors. Serve over rice with cilantro or Thai basil.