Pumpkin Tofu Curry

  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

I absolutely love pumpkin season. This is a Thanksgiving favorite for me! You can add carrots and potatoes or any other veggie you’d like and serve over rice. Mmm delicious!


  • 1 yellow onion, diced
  • 2tbsp olive oil
  • 2 cups vegetable broth (I used 2 bullion cubes in two cups water)
  • 1 can coconut milk
  • 1 15 ounce can of pumpkin
  • 2 tsp cumin
  • 2 tsp curry
  • pepper, to taste
  • sauteed tofu, cubed


Step 1

In a large pot, sautee the onions in the olive oil until onions become translucent.

Step 2

Add remaining ingredients and stir well to combine. Allow to simmer over low heat for at least fifteen minutes, stirring occasionally.

"They say you are what you eat, so I strive to be healthy. My goal in life is not to be rich or wealthy, 'Cause true wealth comes from good health and wise ways... we got to start taking better care of ourselves " - Dead Prez

More From This Chef »
Average Member Rating

(5 / 5)

5 5 8
Rate this recipe

8 people rated this recipe

Related Recipes:
  • Overnight Oats

  • Roasted Vegetable Couscous Bowl

  • Sweet Potato and Bean Tacos

  • ‘Cheesy’ Roasted Tahini Brussel Sprouts

  • Easy Cheesy Vegan Mac

Comments (18)

  1. posted by Geanna Marek on October 6, 2012

    This looks gorgeous, and really yummy, and also amazingly simple. I can’t wait to make some!

  2. posted by carol on October 8, 2012

    Perfect for Thanksgiving and Meatless Mondays!

  3. posted by Mina Joshi on October 8, 2012

    Love this amazing looking curry. I like the way you have presented it in the empty pumpkin shell.

  4. posted by erin on October 9, 2012

    This was good, but I think a few tweaks would make it amazing. I’d skip the water all together – that seemed to dilute the taste, and it was already plenty soupy. I’d also maybe reduce the amount of broth, increase the curry a bit, and add a little sea salt. It was still yummy but a bit bland; I’d like more of the coconut and curry flavors to come out. But thanks – it’s definitely a keeper! Perfect for a cold night.

    • posted by Toni on October 9, 2012

      Thanks so much for the feedback. The recipe doesn’t actually call for water. I think the way the ingredients list was formatted made it seem like that it did, my apologies. I changed it to make it a little clearer.

      I’m glad you liked it anyway. 🙂

  5. posted by erin on October 17, 2012

    Thanks for the clarification, Toni! That makes much more sense. 🙂

  6. posted by Jerott on October 24, 2012

    Curry powder or curry paste? Looks delicious, by the way. I might be a blasphemer and add chicken though…

    • posted by Toni on October 24, 2012

      Thank you, Jerott. I used curry powder and it was pretty tasty. I also thought it was pretty darn delicious with the tofu. Maybe try it that way frist? 😉

  7. posted by lauren atchison on January 29, 2013

    what kind of canned coconut milk do you use? i’vs seen them with varying amounts of fat in them

    • posted by Toni on February 4, 2013

      Hi Lauren,

      I used a light coconut milk.

      Thanks! 🙂

  8. posted by Kelly on September 11, 2013

    I like the idea of this recipe, but mine didn’t have much flavor with the amount of seasonings listed. Is it supposed to be 2 t of curry powder and 2 t of cumin? I barely added any broth but used a larger can of coconut milk. Did you add any salt? My curry powder might be old or something, otherwise I don’t know why I couldn’t really taste it. Thanks for the recipe though!

    • posted by Toni on October 1, 2013

      Hi, I use bullion cubes for the broth that made it extra flavorful. 🙂

  9. posted by Catherine Gomez on October 9, 2013

    I am definitely making this for (Canadian) Thanksgiving! How did you sautee the tofu?

  10. posted by Wendy on October 29, 2013

    Do you know how to modify this recipe using a fresh pumpkin vs. canned?

    • posted by Kendyl on November 5, 2017

      The first time I made it I used a small cooking pumpkin instead of the can and it was great! The second time I did the can of pumpkin plus cashews and it was great too !

  11. posted by Marlena on October 30, 2013

    This looks so good! I love pumpkin recipes that aren’t sweet. How much tofu do you use?

  12. posted by elaine on November 23, 2013

    added crushed red pepper and served over spaghetti squash! awesome! thanks for all of your super easy recipes!

  13. posted by Kendyl on November 5, 2017

    I loved this! I tweaked it the second time and added fresh cooked butternut squash and cashews. Delicious !


Leave a Reply

Your email address will not be published. Required fields are marked *