Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 296.0
  Total Fat 15.5 g
      Saturated Fat 4.0 g
      Polyunsaturated Fat 6.0 g
      Monounsaturated Fat 4.0 g
  Cholesterol 0.0 mg
  Sodium 88.2 mg
  Potassium 1,072.3 mg
  Total Carbohydrate 30.1 g
      Dietary Fiber 9.2 g
      Sugars 3.0 g
  Protein 16.1 g
  Vitamin A 291.1 %
  Vitamin B-12 0.0 %
  Vitamin B-6 18.0 %
  Vitamin C 58.7 %
  Vitamin D 0.0 %
  Vitamin E 10.6 %
  Calcium 25.1 %
  Copper 22.9 %
  Folate 22.9 %
  Iron 23.8 %
  Magnesium 40.8 %
  Manganese 86.7 %
  Niacin 14.6 %
  Pantothenic Acid     9.3 %
  Phosphorus     31.0 %
  Riboflavin 10.5 %
  Selenium 20.9 %
  Thiamin 15.1 %
  Zinc 13.2 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Tofu and Squash Curry

View the full Tofu and Squash Curry Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Tofu and Squash Curry

109 calories of Tofu, extra firm, (0.25 block)

62 calories of Butternut Squash, (0.75 cup, cubes)

37 calories of Almonds, (0.06 cup, slivered)

27 calories of 365 Organic Light Coconut Milk, (0.17 cup)

18 calories of Fennel, (0.25 bulb)

17 calories of Soybean Oil, (0.50 1tsp)

13 calories of Carrots, raw, (0.50 medium)

7 calories of Onions, raw, (0.25 small)

3 calories of Celery, raw, (0.50 stalk, medium (7-1/2" - 8" long))

1 calories of Cumin seed, (0.13 tsp)

1 calories of Curry powder, (0.13 tsp)

0 calories of Ginger Root, (0.25 tsp)


Nutrition & Calorie Comments  

I made this with eggplant, because butternut squash isn't commonly available here. I also substituted almonds with pine nuts, marinated tofu before adding it to the dish and added some soy sauce and other spices. That added some calories, but also a lot of flavour. :) Submitted by:
ELFUXX
(2/9/12)
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Thumbs up for another vegan recipe, but WOW, almost half of the calories in this dish are from fat. When I make this dish, I'll probably omit the oil, reduce the coconut milk, and add half a head of cauliflower to amp up the veggies. Submitted by:
RHEYNKLAW
(2/7/12)
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I'm allergic to coconut (which is fine, since I don't like it anyway), so I substituted low-sodium vegetable broth. Yum! I left out the cilantro, too (eww), but the rest of it was perfect. Submitted by:
AIBHINN
(2/7/12)
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Great veggie dish. Used 5 spice flavored Tofu (Asian Market) and added Jane's Crazy Salt. Also used salad topping sliced almonds. Didn't have Cilantro but look forward to using it for the leftovers. HUGE portion and very filling. Submitted by:
MARYELLEN301
(2/8/11)
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Made it a little "soupier" by adding low sodium vegetable broth (although I did add a bit of my own salt) and more coconut milk - and used light tofu. Forgot the almonds-- I'll try them on the leftovers. My market had the squash already peeled and cubed - SO easy and delicious!! Submitted by:
RUGBYMOM7
(2/7/11)
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