Thai Pumpkin Tofu Curry
A cozy Thai-inspired curry made with tender tofu, sweet kabocha squash, and a creamy coconut sauce. Sneakily high in protein, great for meal prep, and perfect for post-training dinners.
Prep:
5 min
Cook:
30 min
Chill Time:
Total:
35 min
Ingredients
Servings:
4
BASE
- ½ tbsp avocado or olive oil
- 24.7 oz firm or extra-firm tofu, pressed & cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste*
- 2 cups raw kabocha squash, cubed
- 1 red bell pepper, thinly sliced
- 2 handfuls baby spinach or chopped kale
SAUCE
- 1 can (13.5 oz) lite coconut milk
- 10.9 oz extra-firm silken tofu
- 2 cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tbsp coconut sugar
- Juice of ½ lime
- Salt to taste
TO SERVE
- Steamed jasmine rice
- Fresh Thai basil or cilantro
- Lime wedges
- Chili oil or chili crisp
BASE
- ½ tbsp avocado or olive oil
- 24.7 oz firm or extra-firm tofu, pressed & cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste*
- 2 cups raw kabocha squash, cubed
- 1 red bell pepper, thinly sliced
- 2 handfuls baby spinach or chopped kale
SAUCE
- 1 can (13.5 oz) lite coconut milk
- 10.9 oz extra-firm silken tofu
- 2 cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tbsp coconut sugar
- Juice of ½ lime
- Salt to taste
TO SERVE
- Steamed jasmine rice
- Fresh Thai basil or cilantro
- Lime wedges
- Chili oil or chili crisp
BASE
- 7.5 mL avocado or olive oil
- 700 g firm or extra-firm tofu, pressed & cubed
- 110 g yellow onion, diced
- 12 g garlic, minced
- 2 g fresh ginger, grated
- 60 g Thai red curry paste*
- ~240 g raw kabocha squash, cubed
- 120 g red bell pepper, thinly sliced
- 90 g baby spinach or chopped kale
SAUCE
- 1 can (400 mL) lite coconut milk
- 308 g extra-firm silken tofu
- 480 mL vegetable broth
- 15 mL soy sauce or tamari
- 8 g coconut sugar
- Juice of ½ lime
- Salt to taste
TO SERVE
- Steamed jasmine rice
- Fresh Thai basil or cilantro
- Lime wedges
- Chili oil or chili crisp
BASE
- 7.5 mL avocado or olive oil
- 700 g firm or extra-firm tofu, pressed & cubed
- 110 g yellow onion, diced
- 12 g garlic, minced
- 2 g fresh ginger, grated
- 60 g Thai red curry paste*
- ~240 g raw kabocha squash, cubed
- 120 g red bell pepper, thinly sliced
- 90 g baby spinach or chopped kale
SAUCE
- 1 can (400 mL) lite coconut milk
- 308 g extra-firm silken tofu
- 480 mL vegetable broth
- 15 mL soy sauce or tamari
- 8 g coconut sugar
- Juice of ½ lime
- Salt to taste
TO SERVE
- Steamed jasmine rice
- Fresh Thai basil or cilantro
- Lime wedges
- Chili oil or chili crisp
Instructions
1
Heat a large skillet over medium. Add a few spritzes of olive/avocado oil cooking spray and cook tofu cubes 3 minutes on each side until golden and slightly crispy.
2
Heat rest of oil in a large pot/Dutch oven over medium. Add onion and cook 3-4 minutes until softened. Add garlic and ginger and cook 30-60 sec until fragrant. Stir in red curry paste and cook 1-2 more minutes.
3
Blend coconut milk and silken tofu in a small handheld blender until smooth.
4
Add cooked tofu cubes, pumpkin, bell peppers, blended coconut milk mixture, broth, soy sauce, and coconut sugar. Bring to a low boil, then reduce to a simmer.
5
Cover and simmer 15-20 minutes, stirring occasionally, until pumpkin is soft. Stir in spinach and cook 2-3 minutes until wilted.
6
Finish with lime juice. Taste and add salt, and adjust coconut sugar, soy sauce, or lime as needed.
7
Serve hot with steamed rice, topped with fresh basil or cilantro, lime wedges, and chili oil or chili crisp.
8
9
10
Storage
Fridge: 5-6 days | Freezer: 3 months
Notes
- *Make sure your Thai red curry paste is vegan-friendly (no fish/oyster sauce)
- Go-to silken tofu brand: Mori-Nu silken tofu by Morinaga
- For even higher protein, replace half the tofu with seitan
- Curry thickens as it cools—you may need to add a splash of broth when reheating
Ingredients
Servings:
4
BASE
- ½ tbsp avocado or olive oil
- 24.7 oz firm or extra-firm tofu, pressed & cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste*
- 2 cups raw kabocha squash, cubed
- 1 red bell pepper, thinly sliced
- 2 handfuls baby spinach or chopped kale
SAUCE
- 1 can (13.5 oz) lite coconut milk
- 10.9 oz extra-firm silken tofu
- 2 cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tbsp coconut sugar
- Juice of ½ lime
- Salt to taste
TO SERVE
- Steamed jasmine rice
- Fresh Thai basil or cilantro
- Lime wedges
- Chili oil or chili crisp
BASE
- ½ tbsp avocado or olive oil
- 24.7 oz firm or extra-firm tofu, pressed & cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste*
- 2 cups raw kabocha squash, cubed
- 1 red bell pepper, thinly sliced
- 2 handfuls baby spinach or chopped kale
SAUCE
- 1 can (13.5 oz) lite coconut milk
- 10.9 oz extra-firm silken tofu
- 2 cups vegetable broth
- 1 tbsp soy sauce or tamari
- 1 tbsp coconut sugar
- Juice of ½ lime
- Salt to taste
TO SERVE
- Steamed jasmine rice
- Fresh Thai basil or cilantro
- Lime wedges
- Chili oil or chili crisp
BASE
- 7.5 mL avocado or olive oil
- 700 g firm or extra-firm tofu, pressed & cubed
- 110 g yellow onion, diced
- 12 g garlic, minced
- 2 g fresh ginger, grated
- 60 g Thai red curry paste*
- ~240 g raw kabocha squash, cubed
- 120 g red bell pepper, thinly sliced
- 90 g baby spinach or chopped kale
SAUCE
- 1 can (400 mL) lite coconut milk
- 308 g extra-firm silken tofu
- 480 mL vegetable broth
- 15 mL soy sauce or tamari
- 8 g coconut sugar
- Juice of ½ lime
- Salt to taste
TO SERVE
- Steamed jasmine rice
- Fresh Thai basil or cilantro
- Lime wedges
- Chili oil or chili crisp
BASE
- 7.5 mL avocado or olive oil
- 700 g firm or extra-firm tofu, pressed & cubed
- 110 g yellow onion, diced
- 12 g garlic, minced
- 2 g fresh ginger, grated
- 60 g Thai red curry paste*
- ~240 g raw kabocha squash, cubed
- 120 g red bell pepper, thinly sliced
- 90 g baby spinach or chopped kale
SAUCE
- 1 can (400 mL) lite coconut milk
- 308 g extra-firm silken tofu
- 480 mL vegetable broth
- 15 mL soy sauce or tamari
- 8 g coconut sugar
- Juice of ½ lime
- Salt to taste
TO SERVE
- Steamed jasmine rice
- Fresh Thai basil or cilantro
- Lime wedges
- Chili oil or chili crisp
Instructions
1
Heat a large skillet over medium. Add a few spritzes of olive/avocado oil cooking spray and cook tofu cubes 3 minutes on each side until golden and slightly crispy.
2
Heat rest of oil in a large pot/Dutch oven over medium. Add onion and cook 3-4 minutes until softened. Add garlic and ginger and cook 30-60 sec until fragrant. Stir in red curry paste and cook 1-2 more minutes.
3
Blend coconut milk and silken tofu in a small handheld blender until smooth.
4
Add cooked tofu cubes, pumpkin, bell peppers, blended coconut milk mixture, broth, soy sauce, and coconut sugar. Bring to a low boil, then reduce to a simmer.
5
Cover and simmer 15-20 minutes, stirring occasionally, until pumpkin is soft. Stir in spinach and cook 2-3 minutes until wilted.
6
Finish with lime juice. Taste and add salt, and adjust coconut sugar, soy sauce, or lime as needed.
7
Serve hot with steamed rice, topped with fresh basil or cilantro, lime wedges, and chili oil or chili crisp.
8
9
10
Storage
Fridge: 5-6 days | Freezer: 3 months
Notes
- *Make sure your Thai red curry paste is vegan-friendly (no fish/oyster sauce)
- Go-to silken tofu brand: Mori-Nu silken tofu by Morinaga
- For even higher protein, replace half the tofu with seitan
- Curry thickens as it cools—you may need to add a splash of broth when reheating
Macros
Calories: 477
Protein: 38 g
Carbs: 24 g
Fat: 27 g
Macros
Calories: 477
Protein: 38 g
Carbs: 24 g
Fat: 27 g
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