Tofu and Squash Curry

Tofu and Squash Curry

3.9 of 5 (34)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 296.0
  • Total Fat: 15.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 88.2 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 9.2 g
  • Protein: 16.1 g

View full nutritional breakdown of Tofu and Squash Curry calories by ingredient


Looking for a simple curry that's flavorful but not too hot? This hearty stew fits the bill. Looking for a simple curry that's flavorful but not too hot? This hearty stew fits the bill.
Number of Servings: 4


    2 teaspoons canola oil
    1 butternut squash, about 3 pounds, peeled and chopped
    1 medium onion, chopped (about 1 cup)
    2 carrots, chopped
    2 stalks celery, chopped
    1 fennel bulb, white part only, chopped
    1 teaspoon jarred fresh ginger, or 1/3-inch slice fresh
    1/2 teaspoon ground cumin
    1/2 teaspoon turmeric
    1/2 teaspoon curry powder
    2/3 cup light coconut milk
    1 block firm tofu, drained and cut into 1/2-inch cubes

    1/4 cup slivered almonds, toasted
    1 tablespoon cilantro (optional)


For more texture and flavor, bake the tofu on a sheet pan coated with nonstick spray (at 400 degrees F for 30 minutes), flipping halfway through cooking.


Place a large saucepan over medium-high heat. Add the squash, onions, and carrots and saute for 3-4 minutes. Add the celery, fennel, and ginger to the pan, stir, and cook for 5 minutes, until the vegetables are softened.

Add the spices, stir, and cook for another minute.

Add coconut milk to the pan, reduce heat and simmer for 10 minutes. Add the tofu to the saucepan and heat just until warmed, about 3-4 minutes.

Remove the stew from heat and garnish with the almonds and optional chopped cilantro. Serve immediately, in large bowls.

Makes four 1 1/2-cup servings.

Member Ratings For This Recipe

  • no profile photo

    7 of 7 people found this review helpful
    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. :) - 2/9/12

  • no profile photo

    Very Good
    6 of 9 people found this review helpful
    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. - 2/7/12

  • no profile photo

    3 of 4 people found this review helpful
    Please rate recipes if you've made them... don't talk about one oil over another (even in Spanish). That is not a rating... its your preference. Did it taste good? Was it easy to fix? That's how you rate recipes!!! - 2/7/13

  • no profile photo

    Very Good
    3 of 3 people found this review helpful
    I made this without the tofu, can't eat or won't eat it, and it was very good without. I can see adding other veggies. Since butternut squash is a favorite of mine, I thought it great. - 3/1/12

  • no profile photo

    3 of 3 people found this review helpful
    this is delicious! even without cilantro and almond; the taste is just so wonderful and the textures too.
    I did not have coconut milk, so i used water and a teaspoon of coconut oil and i am happy with the results.
    This is going to be a favorite!
    minus 37 cal if no almonds
    - 2/6/12