Thai Tofu and Squash Curry
Bursting with vibrant flavors and nourishing ingredients, this Thai Tofu and Squash Curry is the ultimate comfort food with a healthy twist. Featuring tender cubes of golden tofu, sweet butternut squash, and creamy coconut milk infused with aromatic red Thai curry paste, this dish creates a symphony of sweet, savory, and mildly spicy flavors. With fresh ginger, garlic, and lime juice adding a zesty kick, and baby spinach folded in for a boost of nutrients, this one-pot vegan curry is both hearty and wholesome. Perfectly paired with jasmine rice, this quick and easy dinner, ready in just 50 minutes, is ideal for weeknight meals or cozy gatherings. Don’t forget the sprinkle of fresh cilantro for that final fragrant touch!
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 500 grams butternut squash
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons red Thai curry paste
- 400 milliliters coconut milk
- 250 milliliters vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 100 grams baby spinach
- 2 tablespoons fresh cilantro
- 200 grams jasmine rice (optional, for serving)
Instructions
Press the tofu to remove excess moisture. Cut it into 2 cm cubes and set aside.
Peel and dice the butternut squash into bite-sized pieces. Mince the garlic and ginger, and finely chop the onion.
Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Add the tofu cubes and sauté for 5-7 minutes, turning occasionally, until golden on all sides. Remove from the pot and set aside.
Add the remaining 1 tablespoon of coconut oil to the same pot, followed by the onion. Sauté for 3 minutes until softened, then add the garlic and ginger. Cook for another minute until fragrant.
Stir in the red curry paste and cook for 2 minutes, stirring frequently, to deepen the flavor.
Pour in the coconut milk and vegetable broth, stirring to combine. Add the butternut squash and bring the mixture to a simmer. Cover and cook for 15 minutes, or until the squash is tender.
Stir in the cooked tofu, soy sauce, and brown sugar. Simmer for 5 minutes to allow the flavors to meld.
Add the baby spinach and stir until wilted. Taste and adjust seasoning with lime juice or additional soy sauce, if needed.
Garnish with fresh cilantro and serve hot with jasmine rice, if desired.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 60.7 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3208 mg | 247% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3810 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
