Pumpkin Curry with Tofu
Pumpkin Curry with Tofu is a hearty, plant-based dish that makes a cozy lunch or dinner for fall and winter. Using canned pumpkin, it features a velvety, nutrient-rich sauce that pairs beautifully with curry warming spices, crisp vegetables and golden crusted tofu. It’s an easy way to bring seasonal flavor to the table while using pantry staples. This recipe features Maizy Cornmilk, Argilos Early Harvest Extra Virgin Olive Oil and Primal Palate’s Pumpkin Pie Spice.
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
20
Serves: 4
Ingredients
For the tofu
- 16 oz16 oz16 oz Tofu, extra firm
- 2 Tbsp2 Tbsp2 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
- 0.5 tsp0.5 tsp0.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Black Pepper
For the pumpkin curry
- 2 Tbsp2 Tbsp2 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
- 2 whole2 whole2 whole Carrots, peeled and sliced
- 111 White Onion, sliced into thin strips
- 111 Red Bell Pepper, sliced into thin strips
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, fresh grated
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Curry Powder
- .5 tsp.5 tsp.5 tsp Pumpkin Pie Spice - Primal Palate
- 6 oz6 oz6 oz Snow Peas, trimmed, strings removed and cut into 3-inch pieces
- 14.5 oz14.5 oz14.5 oz Diced Tomatoes, canned
- 15 oz15 oz15 oz Pumpkin Purée, canned
- 1 cup1 cup1 cup Vegetable Stock
- .5.5.5 Lime, juiced
- 1 cup1 cup1 cup Cornmilk - Maizly, or milk alternative
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare the tofu:
- Drain the tofu and press it between paper towels or a clean kitchen towel for at least 10 minutes to remove excess water. Cut into 1-inch cubes.
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the tofu cubes, season with salt and pepper, and cook for 8 to 10 minutes, turning often, until golden brown on all sides.
- Transfer tofu to a plate and set aside.
- Make the pumpkin curry:
- In the same pot, add 2 tablespoons olive oil and increase heat to medium-high.
- Add the carrots and sauté for 3 to 5 minutes, until they begin to soften. Stir in the onion and red bell pepper, and cook for another 5 to 7 minutes, until the onion is translucent.
- Add the garlic, ginger, curry powder, and pumpkin pie spice. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the vegetable stock to deglaze the pot, scraping up any browned bits from the bottom. Once the stock comes to a simmer, reduce heat to medium.
- Stir in the pumpkin puree and diced tomatoes. Simmer for 10 minutes, stirring occasionally, to let the flavors meld.
- Season with salt and pepper. Stir in the corn milk (or other non-dairy milk), then squeeze in the lime juice.
- Add the snow peas and cook for about 5 minutes, until they’re bright green and just tender.
- Return the tofu to the pot and gently stir to combine and reheat.
- Taste and adjust seasoning as needed. Serve warm with steamed rice or cauliflower rice.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 353 |
| Fat: | 21 g |
| Carbohydrates: | 28 g |
| Protein: | 15 g |
| Cholesterol: | 0 g |
| Sodium: | 576 mg |
| Fiber: | 10 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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