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A wooden spoon stirs a curry filled with cubes of seared tofu, sliced carrots, snow peas, and red bell pepper strips in a thick, orange-brown sauce.
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Pumpkin Curry with Tofu

Pumpkin curry with tofu is a fast, filling plant-based dinner made with canned pumpkin purée, curry powder, and a pinch of pumpkin pie spice. Golden pan-seared tofu, carrots, bell pepper, and snow peas simmer in a creamy sauce that comes together with pantry staples in under an hour.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Fusion
Diet: Vegan
Servings: 4
Author: Reed Dunn

Ingredients

For the tofu

  • 16 ounces extra-firm tofu
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the pumpkin curry

  • 2 tablespoons extra virgin olive oil
  • 2 carrots peeled and sliced
  • 1 white onion sliced into thin strips
  • 1 red bell pepper sliced into thin strips
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 ½ tablespoons curry powder
  • ½ teaspoon pumpkin pie spice
  • 1 cup vegetable stock
  • 15 ounces canned pumpkin purée
  • 14.5 ounces canned diced tomatoes
  • Kosher salt
  • Black pepper
  • 1 cup unsweetened non-dairy milk coconut milk, corn milk, or almond work well
  • ½ lime juiced
  • 6 ounces snow peas trimmed, strings removed, and cut into 3-inch pieces

Instructions

For 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, season with salt and pepper, and cook for 8 to 10 minutes, turning often, until golden brown on all sides. Transfer to a plate and set aside.

For the pumpkin curry

  • Add the remaining 2 tablespoons olive oil to the same pot 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 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, scraping up any browned bits from the bottom of the pot. Once it comes to a simmer, reduce heat to medium.
  • Stir in the pumpkin purée and diced tomatoes. Simmer for 10 minutes, stirring occasionally.
  • Season with salt and pepper. Stir in the milk, then the lime juice.
  • Add the snow peas and cook for about 5 minutes, until bright green and just tender.
  • Return the tofu to the pot and stir gently to combine and reheat. Taste and adjust seasoning. Serve warm over steamed rice or cauliflower rice.

Notes

  • Pressing the tofu: Don't skip this step. Removing the water is what lets the tofu brown instead of steaming in the pot.
  • Milk choice: Almond or corn milk keeps the sauce light. Full-fat coconut milk makes it richer and thicker. Use an unsweetened milk, so the curry doesn't turn sweet.
  • Snow peas: Sugar snap peas or green beans cut into 2-inch pieces work in the same step. Green beans need 2 to 3 extra minutes.
  • Gluten-free: Check the labels on your vegetable stock and curry powder.
  • Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of stock or milk to loosen the sauce.

Nutrition

Calories: 333kcal | Carbohydrates: 32g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 806mg | Potassium: 1016mg | Fiber: 9g | Sugar: 15g | Vitamin A: 23540IU | Vitamin C: 89mg | Calcium: 233mg | Iron: 6mg