Description
A cozy, plant-based curry combining golden-seared tofu and creamy pumpkin in a rich coconut sauce. Perfectly balanced between sweet and savory for a comforting autumn dinner.
Ingredients
Scale
- 14 oz extra-firm tofu, pressed and cubed
- 1 cup pumpkin puree (unsweetened)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 2 cups fresh baby spinach
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tbsp lime juice (optional)
Instructions
- Heat oil in a large pan over medium-high heat and sear tofu cubes for 5-8 minutes per side until golden brown. Remove tofu and set aside.
- In the same pan, sauté minced garlic and ginger for about 1 minute until fragrant.
- Stir in the red curry paste and cook for 2 minutes, stirring constantly to bloom the spices.
- Whisk in the pumpkin puree and coconut milk until smooth. Bring to a gentle simmer over medium heat.
- Return the seared tofu to the pan and simmer on low for 10-12 minutes to allow flavors to merge.
- Stir in soy sauce and baby spinach. Remove from heat once the spinach has wilted (about 30 seconds).
- Finish with a squeeze of fresh lime juice if desired and serve hot over rice.