Top | Vegetarian
Squash & Tofu Curry
(recipe, Karen M. Vohs)
This easy tofu curry recipe for two, made with pretty delicata squash and hearty greens, cooks up in one skillet. Serve with quinoa or brown rice.
- 1 tablespoon(s) curry powder, preferably Madras
- ¼ teaspoon(s) salt
- ⅛ teaspoon(s) freshly ground pepper
- 7 ounce(s) (half a 14-ounce package) extra-firm or firm water-packed tofu
- 4 teaspoon(s) canola oil, divided
- 1 small (about 8 ounce) small delicata squash, halved, seeded, and cut into 1-inch cubes
- 1 small onion, halved and sliced
- 1 teaspoon(s) grated fresh ginger
- ¾ cup(s) "lite" coconut milk
- 2 tablespoon(s) "lite" coconut milk
- ½ teaspoon(s) light brown sugar
- 4 cup(s) coarsely chopped kale or chard, tough stems removed
- 1½ teaspoon(s) lime juice, plus more to taste
- 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 ½ teaspoon of the spice mixture.
- Heat 2 teaspoons oil in a medium 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.
- 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.