Pumpkin Curry with Crispy Tofu
This Pumpkin Curry with Crispy Tofu is something I created on a chilly fall night when I was craving those fall flavors. The sauce is creamy, savory, a tiny bit of spice, with the perfect balance of pumpkin. I love to serve this over some basmati rice and/or with some roasted root veggies for a delicious fall meal.
What you’ll love about this:
My curry lovers will enjoy these other incredibly delicious cozy cury recipes:
- Butternut Squash Curry (Another fall favorite)
- Chickpea Curry (Ready in just 20 minutes!)
- Sweet Potato Red Lentil Curry (Packed with protein and nourishing ingredients)
Pumpkin Tofu Recipe
*See below for more information.
See recipe card for full ingredient list and quantities.
Where do I find red curry paste?
You can find red curry paste in the international or Asian foods aisle of most grocery stores, often near other sauces and spices. It’s also available in Asian markets or online retailers like Amazon.
Can I use lite coconut milk instead of full-fat?
Full-fat coconut milk will definitely give it the creamiest texture, but for a lower calorie option you can use lite coconut milk.
How to Crispy Pumpkin Tofu
Make your Crispy Tofu
If your tofu is wet, make sure to dry it with a paper towel. Cut your tofu into 1.5-2 inch cubes.
Cook your Tofu (1 of 3 ways):
Air fry: Place tofu cubes in an air fryer basket (you may need to do two batches). Air fry at 400 F for 13-15 minutes or until golden and brown.
Bake: Preheat oven to 400 F. Place tofu cubes spread evenly on a parchment lined baking sheet. Bake for 22-25 minutes or until crisp and golden.
Pan-Fry: In a large skillet heat a neutral oil of medium heat. Add your tofu cubes and pan fry on each side until crisp and golden. This takes anywhere from 10-15 minutes depending on how crispy you want your tofu to be.
Sauté onions
While your tofu cooks, heat some coconut oil in a large skillet over medium to medium-low heat. Add the onions and cook them for about 4 to 5 minutes, stirring frequently to prevent them from burning. The shallots should start to soften. Next, add the minced ginger and garlic and cook for 30 seconds to 1 minute, until fragrant.
Simmer
Add your coriander, cumin, and salt to the onions and stir until combined. Let cook for another 30 seconds until spices become more fragrant.
Add the diced tomatoes, coconut milk, pumpkin puree, red curry paste, and sugar to the pan. Increase the heat to medium–high and let the sauce simmer for 3 to 4 minutes.
Add Tofu & Serve
Turn off the heat. Add the fried tofu to the pan and stir to coat the tofu pieces with the sauce.
In a shallow bowl, add some rice and/or veggies. Spoon the curry tofu on top and garnish with red pepper flakes and/or cilantro. Serve with naan or bread if you like!
What other vegetables could I add to this pumpkin curry?
You can either enjoy veggies on the side or add them straight to the curry. Here are some great veggie options:
- Spinach or kale – Easy to add at the end as it cooks quickly
- Green beans – Add a crisp texture
- Sweet potatoes – Will want to dice into small pieces and simmer in the sauce for at least 15 minutes or until tender
- Gold or white potatoes – Similar to sweet potatoes, they will take some time to cook. Cut into smaller pieces to help them cook faster.
- Cauliflower – A great addition that would not take long to cook!
How do I store leftover tofu pumpkin curry?
Let it cool completely before storing. Store the curry in a glass airtight container in the fridge for up to 5 days. I usually reheat in the microwave for convenience.
Tip: If your curry thickens up a bit, add a splash of water, veggie broth, or even coconut milk.
This recipe is also freezer friendly! I love to make a double batch of this and freeze it for the colder months. It will last up to 2 months in the freezer. Let it defrost overnight in the fridge before enjoying.
Is this recipe spicy?
It depends on the red thai curry paste you use. I have found some variations are spicier than others. Generally 1 tbsp will not make it overly spicy, but just a little kick. If you prefer no spice, use less. You can always add more later! I sometimes even add a few red pepper flakes on top.
Pumpkin Curry with Crispy Tofu
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Ingredients
- 16 oz extra firm tofu drained and pressed for 20 minutes*
- 1 tbsp coconut oil
- 1 medium thinly sliced white or yellow onion
- 1 tbsp minced ginger
- 3 cloves minced garlic
- 1 teaspoon ground coriander optional
- 1 tsp cumin
- 1 tbsp red curry paste
- 1/2 tsp salt add more to taste*
- 2 medium diced roma or vine ripe tomatoes
- 1 cup pumpkin puree
- 1 cup full-fat canned coconut milk
- 1/4-1/2 cup water optional, to thin the sauce
- 1 teaspoons coconut or brown sugar
Optional – For Serving
- warm white or brown rice
- roasted veggies (like broccoli, sweet potato, asparagus, and more) See note*
- cilantro for topping
- naan bread
Instructions
Crispy Tofu
- If your tofu is wet, make sure to dry it with a paper towel. You can either cut your tofu into smaller cubes (1 inch) or larger ones (2-3 inches). I prefer larger cubes if I am pan-frying because there are less cubes to flip! Cook your Tofu (1 of 3 ways):Air fry: Place tofu cubes in an air fryer basket (you may need to do two batches). Air fry at 400 F for 13-15 minutes or until golden and brown. Bake: Preheat oven to 400 F. Place tofu cubes spread evenly on a parchment lined baking sheet. Bake for 22-25 minutes or until crisp and golden. Pan-Fry: In a large skillet heat a neutral oil of medium heat. Add your tofu cubes and pan fry on each side until crisp and golden. This takes anywhere from 10-15 minutes depending on how crispy you want your tofu to be.16 oz extra firm tofu
Pumpkin Curry
- Sauté onions: While your tofu cooks, heat some coconut oil in a large skillet over medium to medium-low heat. Add the onion and cook them for about 4 to 5 minutes, stirring frequently to prevent them from burning. The onion should start to soften. Next, add the minced ginger and garlic and cook for 30 seconds to 1 minute, until fragrant.1 tbsp coconut oil, 1 medium thinly sliced white or yellow onion, 1 tbsp minced ginger, 3 cloves minced garlic
- Add spices: Add your coriander, cumin, and salt to the onions and stir until combined. Let cook for another 30 seconds until spices become more fragrant.1 teaspoon ground coriander, 1 tsp cumin, 1/2 tsp salt
- Simmer: Add the diced tomatoes, coconut milk, pumpkin puree, red curry paste, and sugar to the pan. Increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes. If your sauce is too thick, add in 1/4-1/2 cup of water. Tip: Taste your sauce – at this point add more salt if you desire. I added an extra 1/4 tsp for my personal taste.1 tbsp red curry paste, 2 medium diced roma or vine ripe tomatoes, 1 cup pumpkin puree, 1 cup full-fat canned coconut milk, 1/4-1/2 cup water, 1 teaspoons coconut or brown sugar
- Add tofu: Turn off the heat. Add the fried tofu to the pan and stir to coat the tofu pieces with the sauce.
- Serve: In a shallow bowl, add some rice and/or veggies. Spoon the curry tofu on top and garnish with red pepper flakes and/or cilantro. Serve with naan or bread if you like!
Notes
-
- Spinach or kale – Easy to add at the end as it cooks quickly
-
- Green beans – Add a crisp texture. (Will want to steam separately)
-
- Sweet potatoes – Will want to dice into small pieces and simmer in the sauce for 15-20 minutes or until tender
-
- Gold or white potatoes – Similar to sweet potatoes, they will take some time to cook. Cut into smaller pieces to help them cook faster.
-
- Cauliflower – A great addition that will not take long to cook!
