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.
Delicata Squash & Tofu Curry
From EatingWell: November/December 2011
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.
9 Reviews for Delicata Squash & Tofu Curry
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.
I really loved this recipe. The flavors all worked well together and the sauce was delicious. The leftovers were even better the next day!
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.