![['Close-up view of a vibrant Tofu Pumpkin Curry featuring chunks of tofu and pumpkin.', 'Side angle of a bowl of Tofu Pumpkin Curry with fresh greens and spices visible.', 'Juicy Tofu Pumpkin Curry garnished with basil and served with rice.', 'Colorful Tofu Pumpkin Curry with chopped vegetables and tofu pieces in a bowl.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/tofu-pumpkin-curry_1_U1.webp)
Tofu Pumpkin Curry
A flavorful and hearty vegan curry combining pumpkin, tofu, and aromatic spices, perfect for a cozy meal.
Ingredients
Oil
- 1.5 Tablespoons olive or avocado oil
Vegetables
- 0.5 red onion red onion (chopped)
- 1 yellow bell pepper yellow bell pepper (chopped)
- 3 cloves garlic (minced)
- 3 teaspoons minced/grated ginger
Curry Paste
- 3 Tablespoons red curry paste (Thai Kitchen)
Coconut Milk
- 14 oz coconut milk
Liquid
- 1 cup water or veggie broth
Sweetener & Salt
- 1 Tablespoon coconut sugar
- 1 teaspoon sea salt
- 0.25 teaspoon pepper
Pumpkin
- 2 cups peeled and chopped pumpkin (kabocha squash)
Tofu
- 16 oz extra firm tofu (drained, pressed and chopped into bite size chunks)
Greens & Herbs
- 5 oz baby greens or baby spinach
Serving Garnishes
- fresh basil, limes, cashews (for serving)
Base
- white rice white (brown or cauliflower rice, for serving)
Instructions
- Heat oil in a skillet, cook onion, bell pepper, ginger, and garlic until fragrant (~3 min).
- Add curry paste and tofu, sauté 2 min.
- Stir in pumpkin, coconut milk, water, sugar, salt, and pepper; simmer until pumpkin is tender (~15 min).
- Stir in greens and cook 1-2 min until wilted. Remove from heat and add lime juice.
- Serve warm over rice, garnished with basil, lime, and cashews.
Notes
Use firm tofu for best texture and press to remove excess moisture before cooking.