Pumpkin Tofu Curry

Why You’ll Love This Recipe

• Rich and creamy without dairy
• Packed with plant-based protein
• Easy one-pot meal
• Naturally vegan and gluten-free
• Perfect for meal prep
• Loaded with comforting fall flavors
• Customizable spice level
• Great for weeknight dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Curry

• 1 tablespoon coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (15 ounces) pumpkin puree
• 1 can (14 ounces) full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon maple syrup or brown sugar
• 14 ounces extra-firm tofu, pressed and cubed
• 2 cups baby spinach
• 1 tablespoon lime juice
• Salt, to taste

For Serving

• Cooked jasmine rice, basmati rice, or quinoa
• Fresh cilantro
• Lime wedges

Directions

1. Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.
2. Heat the coconut oil in a large skillet or pot over medium heat.
3. Add the onion and cook for 4–5 minutes until softened.
4. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
5. Add the red curry paste and stir continuously for 1 minute.
6. Stir in the pumpkin puree until fully combined with the spices.
7. Pour in the coconut milk and vegetable broth.
8. Add the soy sauce and maple syrup and stir well.
9. Bring the mixture to a gentle simmer.
10. Add the tofu cubes and cook for 10–15 minutes, allowing the flavors to develop.
11. Stir in the spinach and cook for 2–3 minutes until wilted.
12. Add the lime juice and season with salt to taste.
13. Serve over rice or quinoa and garnish with fresh cilantro and lime wedges.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Chickpea Pumpkin Curry: Replace tofu with chickpeas.
• Vegetable Curry: Add bell peppers, carrots, cauliflower, or sweet potatoes.
• Spicy Version: Add sliced chili peppers or extra curry paste.
• Peanut Pumpkin Curry: Stir in 2 tablespoons peanut butter for a richer sauce.
• Green Curry Version: Substitute green curry paste for a different flavor profile.
• Crispy Tofu Curry: Pan-fry or bake the tofu before adding it to the curry.
• Lentil Pumpkin Curry: Add cooked red lentils for additional protein and texture.

Storage/Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freezing

Freeze cooled curry in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm in a saucepan over medium heat, stirring occasionally. Add a splash of vegetable broth or water if the curry becomes too thick.

FAQs

Can I use fresh pumpkin instead of pumpkin puree?

Yes. Cook and puree fresh pumpkin until smooth before adding it to the curry.

What type of tofu should I use?

Extra-firm tofu works best because it holds its shape during cooking.

Is this curry spicy?

The spice level depends on the curry paste used. You can easily adjust the heat to your preference.

Can I make this curry ahead of time?

Yes. The flavors deepen as it sits, making it ideal for meal prep.

What should I serve with Pumpkin Tofu Curry?

Jasmine rice, basmati rice, quinoa, naan, or cauliflower rice are all excellent options.

Can I use light coconut milk?

Yes, though the curry will be less rich and creamy.

How do I make the tofu crispier?

Bake or pan-fry the tofu before adding it to the curry.

Is this recipe gluten-free?

Yes, when made with tamari or a certified gluten-free soy sauce.

Can I add more vegetables?

Absolutely. Bell peppers, broccoli, carrots, peas, and spinach all work well.

Can I freeze leftovers?

Yes. This curry freezes very well and reheats beautifully.

Conclusion

Pumpkin Tofu Curry is a creamy, comforting, and nutrient-rich meal that brings together silky pumpkin, hearty tofu, and aromatic spices in a flavorful coconut curry sauce. Easy to prepare and perfect for meal prep, this plant-based dish is both satisfying and versatile. Whether you’re looking for a cozy weeknight dinner or a wholesome meal to enjoy throughout the week, Pumpkin Tofu Curry is sure to become a favorite in your recipe collection.

Pumpkin Tofu Curry

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Pumpkin Tofu Curry is a creamy and comforting plant-based dish featuring protein-rich tofu, pumpkin puree, and aromatic spices simmered in a rich coconut curry sauce. Perfect for weeknight dinners or meal prep, this flavorful curry is both satisfying and nourishing.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

• 1 tablespoon coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (15 ounces) pumpkin puree
• 1 can (14 ounces) full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon maple syrup or brown sugar
• 14 ounces extra-firm tofu, pressed and cubed
• 2 cups baby spinach
• 1 tablespoon lime juice
• Salt, to taste
• Cooked jasmine rice, basmati rice, or quinoa, for serving
• Fresh cilantro, for garnish
• Lime wedges, for serving

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Instructions

1. Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.
2. Heat the coconut oil in a large skillet or pot over medium heat.
3. Add the onion and cook for 4 to 5 minutes until softened.
4. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
5. Add the red curry paste and stir continuously for 1 minute.
6. Stir in the pumpkin puree until fully combined with the spices.
7. Pour in the coconut milk and vegetable broth.
8. Add the soy sauce or tamari and maple syrup or brown sugar, then stir well.
9. Bring the mixture to a gentle simmer.
10. Add the tofu cubes and cook for 10 to 15 minutes, allowing the flavors to develop.
11. Stir in the spinach and cook for 2 to 3 minutes until wilted.
12. Add the lime juice and season with salt to taste.
13. Serve over rice or quinoa and garnish with fresh cilantro and lime wedges.

Notes

• For crispier tofu, bake or pan-fry the tofu before adding it to the curry.
• Add bell peppers, carrots, broccoli, cauliflower, or peas for extra vegetables.
• Use tamari instead of soy sauce to keep the recipe gluten-free.
• For extra richness, stir in 2 tablespoons of peanut butter.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze cooled curry for up to 3 months and reheat with a splash of broth if needed.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 8 g
• Sodium: 620 mg
• Fat: 26 g
• Saturated Fat: 18 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 0 mg