Butternut Squash Tofu Curry Recipe

Name: Butternut Squash Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut oil, divided; 2 cups butternut squash, peeled and cubed into medium-sized pieces; 1 (16 ounce) container tofu, drained, patted dry, and cubed into medium-sized pieces; 1 small onion, diced; 3 garlic cloves, minced; 1 tablespoon fresh grated ginger; 1 tablespoon curry powder; 1/2 teaspoon cumin; 1 pinch cayenne; 1/2 teaspoon sea salt; 1 (14 ounce) can coconut milk; 2 tablespoons cilantro, chopped; 1 cup fresh Baby Spinach, chopped; 2 green onions, sliced thin; 1 lime, quartered; 4 tablespoons cashews, chopped; cooked rice, for serving

Servings: persons

2 tablespoons coconut oil, divided
2 cups butternut squash, peeled and cubed into medium-sized pieces
1 (16 ounce) container tofu, drained, patted dry, and cubed into medium-sized pieces
1 small onion, diced
3 garlic cloves, minced
1 tablespoon fresh grated ginger
1 tablespoon curry powder
1/2 teaspoon cumin
1 pinch cayenne
1/2 teaspoon sea salt
1 (14 ounce) can coconut milk
2 tablespoons cilantro, chopped
1 cup fresh Baby Spinach, chopped
2 green onions, sliced thin
1 lime, quartered
4 tablespoons cashews, chopped
cooked rice, for serving

1
["To prepare squash: Preheat oven to 400 degrees. Toss squash in 1 tbsp melted coconut oil and place on baking sheet. Roast in oven for 20-40 minutes, turning once until soft and browned, but not ""mushy"". Set aside to cool slightly.", "Heat a medium sautee pan to medium high heat. Dry-cook tofu for about 5 minutes until just golden, turning regularly to cook all sides. Remove from pan and set aside.", "Heat remaining coconut oil in sautee pan (still at medium heat). Sautee onion until translucent. Add minced garlic and ginger, stirring well. Add curry powder, cumin and dash of cayenne, stirring to toast for about 10 seconds.", "Immediately add coconut milk, sea salt and cilantro. Bring to a rolling boil and reduce to a simmer. Add tofu and squash to milk and stir. Simmer on low, covered, for about 10 minutes to let flavors meld.", "Remove cover, stir in spinach and green onions. Cook for another 2-3 minutes, increasing heat if thickening sauce is needed, until desired consistency is reached. Taste for seasoning, adding sea salt and cayenne as desired.", "5. Serve over brown rice (or chosen grain), topped with additional chopped fresh cilantro and cashews. Serve with a wedge of fresh lime. Enjoy!"]

1048

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons coconut oil, divided, 2 cups butternut squash, peeled and cubed into medium-sized pieces, 1 (16 ounce) container tofu, drained, patted dry, and cubed into medium-sized pieces, 1 small onion, diced, and more.

Yes, Butternut Squash Tofu Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Tofu Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions