This easy tofu curry, made with pretty delicata squash and hearty greens, cooks up in one skillet. To speed up the prep, use bagged chopped kale. Delicata squash's thin skin is tender when it's cooked, so there's no need to peel--another time saver. Serve with quinoa or brown rice.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011


Ingredient Checklist


Instructions Checklist
  • 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 1 teaspoon of the spice mixture.

  • Heat 2 teaspoons oil in a large 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.

Nutrition Facts

316.1 calories; protein 15.8g 32% DV; carbohydrates 29.3g 9% DV; exchange other carbs 2; dietary fiber 8.4g 34% DV; sugars 6.6g; fat 18.2g 28% DV; saturated fat 6g 30% DV; cholesterolmg; vitamin a iu 29920.7IU 598% DV; vitamin c 76mg 127% DV; folate 60.9mcg 15% DV; calcium 339mg 34% DV; iron 4.3mg 24% DV; magnesium 117.4mg 42% DV; potassium 812.8mg 23% DV; sodium 362.9mg 15% DV; thiamin 0.2mg 21% DV; added sugar 1g.

Reviews (12)

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12 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
Very nice dish.. The kale is not my favourite ingredient in this dish though. I would change it with something else maybe spinach Read More
Rating: 3 stars
If delicata squash is out of season and use use butternut instead be sure to cook it first. Read More
Rating: 4 stars
Delicious! I soaked the tofu in coconut milk curry onion powder garlic powder and red pepper flakes all day then I spread them on a pan and baked them at 350 for 45 minutes flipping the tofu half way through the time. It came out crunchy and flavorful on the outside with and nice texture on the inside. I used a LOT of curry. I love it though. I also added zucchini. Definitely will make this again. Read More
Rating: 5 stars
Worth the trouble This dish was unexpectedly tasty and relatively easy to make. I used leeks instead of onion and added mushrooms and a pinch of Hing (an Indian spice that resembles onion flavor) and it was delicious just the right degree of spiciness. 8 cups of kale may seem like a lot but it will cook down. I ate w/o rice but there was enough sauce (I added 1/2 c. of broth--that was good advice). Pros: Delicious makes a large batch Read More
Rating: 4 stars
Tasty! I used 2 sweet potatoes instead of the squash because that's what I had in the house. I sauteed these for 2 minutes before I added the onions and then another 5 minutes or so but test them for doneness. I felt it was spicy enough (the tofu absorbs a lot when you toss them in the spice bowl) and became better the more you ate. Had plenty of liquid with one can of coconut milk. Served over brown basmati rice. Yum will make again! Pros: Warms you up easy to pull together healthy Cons: I dislike sauteing tofu! Read More
Rating: 4 stars
My family really enjoyed this meal. I didn't make any brown rice or quinoa to go with it (my husband was primarily cooking easy enough for him). The only issue we had was that it needed more fluid. I added more coconut milk. You could indeed add stock but you absolutely need more fluid of some kind. We found it to be plenty spicy. Will definitely make again! Read More
Rating: 3 stars
Easy healthy and tasty This was easy to make. I pressed the water out of extra firm tofu before tossing it with spices and browning. I used Acorn squash Delicata's were out. I served it over brown basmati rice. It might need a little broth to help it along the coconut milk was tasty but not quite enough liquid. Pros: Vegetarian and very filling Read More
Rating: 3 stars
Nice basic recipe tweak it! I would never thing of using squash and kale in a curry and since I like both I was happy to find this recipe. I made few changes and it came out really good. I used chicken rather than tofu marinated it for few hours in the fridge butternut squash cut in small pieces added carrots used kale and other greens for cooking from TJ. Also following advice of another person I used half coconut milk half chicken broth. It was a little too sweet (possibly beacuse of carrots and the butternut squash) so I also added fish sauce. And lots of spices. Read More
Rating: 1 stars
Has potential but bland Were I to make this again I'd cut the tofu smaller dry it and roll/toss it with curry and let it dry marinade for a few hours in the fridge. The entire dish was underseasoned and I didn't add enough salt to make up for that. I'd add some vegetarian or chicken soup base to the coconut milk. Remember light coconut milk is just regular diluted 50% with water; by adding soup base you're turning that plain water into broth for more flavor. Check for seasoning after adding the soup base and again before serving I would think. For another flavor boost maybe serve with a chutney. Pros: Good base components but they need support Cons: Flavor please Read More
Rating: 4 stars
Pretty Good This was pretty easy to make and uncomplicated. I couldn't find any delicata squash so i used kobocha instead it takes little longer to cook this type so i added the squash to the pan first for a few minutes before adding the onions etc.. I also used some coconut oil as the oil it adds nice coconut flavor to the dish. I may use a bit more ginger and curry powder next time as i like a stronger spice. It makes a lot and smells delicious. Pros: Simple Vegan Gluten Free Cons: Squash is tough to peel Read More
Rating: 4 stars
Easy Fall Dinner I really loved this recipe. The flavors all worked well together and the sauce was delicious. The leftovers were even better the next day! Pros: easy to make interesting mix of ingredients & flavors Read More
Rating: 4 stars
Delicious and easy We really liked this curry. I followed the recipe exactly and it turned out great. The squash adds a nice subtle sweetness and the coconut milk sauce is delicious. I'll be making this again especially since its very easy and quick to make. Read More