Vegan Curry with Tofu and Squash

Savor the creamy goodness of vegan curry with tender tofu and sweet butternut squash. It's bursting with flavor and super easy to whip up for a cozy meal.

Course Main Course

Cuisine Indian

Keyword butternut squash, curry, healthy, tofu, vegan

Prep Time 30

Cook Time 25

Total Time 55

Servings -6 servings

Calories 350kcal

Author Liza A

Ingredients

1 pkg 425 g firm tofu, drained
1 butternut squash (about 2 lb/1 kg)
1 tbsp vegetable oil
1 onion sliced
2 cloves garlic minced
2 tsp red curry paste
1 can 14 oz/398 mL light coconut milk
3/4 cup vegetable stock
3 tbsp soy sauce
1/2 tbsp packed brown sugar
1/2 tsp salt
1 sweet red bell pepper thinly sliced
2 tbsp lime juice
2 tbsp salted peanuts chopped

Instructions

Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and seed squash; cut into 3/4-inch (2 cm) cubes to make 3 cups (750 mL). Set aside.
In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes. Add squash, coconut milk, stock, soy sauce, sugar and salt; bring to boil. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.

Notes

Recipe source: Canadian Living

Nutrition