Pumpkin Tofu Thai Red Curry
This Pumpkin Tofu Thai Red Curry is creamy, cozy, and full of flavor — the perfect plant-based comfort dish for fall. Made with pumpkin purée, Thai red curry paste, coconut milk, tofu and veggies, it’s a quick one-pot meal that comes together in about 35 minutes and tastes even better the next day.
Equipment
- Medium to large pot of dutch oven
Ingredients
- 2 tbsp coconut oil
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced or grated
- 1 serrano pepper, minced (optional)
- 1 (15-ounce) can pumpkin puree
- 3 tbsp Thai red curry paste (such as Thai Kitchen)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup vegetable broth or water
- 1¼ cup cauliflower florets, bite-sized
- 1 cup pumpkin or winter squash of choice, cubed in bite-sized pieces (if using squash, try delicata or acorn)
- ½ red bell pepper, cut into strips, then halved
- 8 ounces extra-firm tofu, pressed (if needed) and cubed
- 1 tbsp pure maple syrup
- 1 tbsp low-sodium soy sauce or tamari, plus a splash or two more
- ¾ tsp salt, adjust to taste
- 1-2 limes, juiced
- Serve with cooked jasmine rice
Optional Garnish
- Chopped cilantro
- Thinly sliced serranos or Thai chilis
- Lime wedges
Instructions
- Sauté the base: In a medium to large pot or Dutch oven, heat 2 tbsp coconut oil over medium heat. Add ½ diced yellow onion and cook for 3–4 minutes until softened. Stir in 2 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 minced serrano pepper (if using). Cook for another 1–2 minutes, until fragrant.
- Build the curry flavor: Stir in 3 tbsp Thai red curry paste and cook for 1 minute to release its aroma. Add 1 can pumpkin purée, 1 can coconut milk, and 1 cup vegetable broth or water. Whisk or stir until smooth and creamy.
- Cook the cauliflower: Add 1¼ cups cauliflower florets to the pot and simmer for about 5 minutes, uncovered, to give them a head start.
- Add remaining ingredients: Stir in 1 cup cubed pumpkin or winter squash, ½ red bell pepper, and 8 ounces cubed tofu. Season with 1 tbsp maple syrup, 1 tbsp soy sauce or tamari, and ¾ tsp salt. Simmer gently for about 15 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly.
- Finish and serve: Remove from heat and stir in the juice of 1–2 limes. Taste and adjust seasoning—add more soy for saltiness or a little maple for balance.Serve warm with rice or noodles and top with chopped cilantro, sliced serranos or Thai chilis, and lime wedges, if desired.
Notes
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it even more delicious the next day. For longer storage, freeze for up to 2 months and reheat gently on the stove with a splash of coconut milk or broth.
Make It Your Own
Add chopped kale or spinach in the last few minutes for a touch of green, or toss in chickpeas for extra protein and heartiness.
Nutrition
Serving: 1 servingCalories: 410kcalCarbohydrates: 25gProtein: 14gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 670mgPotassium: 750mgFiber: 5gSugar: 7gVitamin A: 7000IUVitamin C: 35mgCalcium: 160mgIron: 4.3mg
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