• Delicata Squash and Tofu Curry

    MH900347061A big thank you to Amanda from our Facebook community for sharing this delicious recipe from Eating Well!


    • 2 tablespoons curry powder, preferably Madras
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1 14-ounce package extra-firm or firm water-packed tofu
    • 4 teaspoons canola oil, divided
    • 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes
    • 1 medium onion, halved and sliced
    • 2 teaspoons grated fresh ginger
    • 1 14-ounce can “lite” coconut milk
    • 1 teaspoon light brown sugar
    • 8 cups coarsely chopped kale or chard, tough stems removed
    • 1 tablespoon lime juice, plus more to taste


    1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture.
    2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
    3. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk and brown sugar; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more. Remove from the heat and stir in lime juice.
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