Whip up this easy tofu pumpkin curry in less time than it takes to order take out. All you need are a few pantry staples to create this healthy dish any night of the week.
For the Curry:
- 14 oz. extra firm tofu, cut in 1/2″ cubes
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 2 tablespoons red curry paste
- 1 (15 oz.) can pumpkin puree (or 1 1/2 cups homemade pumpkin puree)
- 1 (15 oz.) can full fat coconut milk (or sub 1 can lite coconut milk)
- 1 tablespoon soy sauce
- 4 cups fresh spinach leaves
- 1/8th teaspoon sea salt + more to taste
- 1/8th teaspoon ground black pepper
- Cooked rice, fresh lime, chopped cilantro, naan bread
- Heat olive oil in a large skillet over medium high heat. Add the tofu and cook for several minutes on each side, flipping as the bottom end of the tofu begins to brown. Cook until tofu is lightly browned and crispy on most sides. Transfer to a plate and set aside.
- To the same skillet, add the onion and red bell pepper. Saute for 3-5 minutes or until onion begins to soften. Add the garlic and cook one more minute.
- Stir in the curry paste, pumpkin, coconut milk, and soy sauce and bring to a gentle simmer.
- Cut tofu into 1/2″ cubes and stir into the skillet.
- Cook for 3 minutes. Add the spinach, salt, and pepper, and cook another 3-5 minutes or until spinach is wilted.
- Serve over rice or other starch and top with a squeeze of fresh lime juice and chopped cilantro.