Rating: 3.5 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, November/December 2011
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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

about 1 1/2 cups
316 calories; protein 15.8g; carbohydrates 29.3g; dietary fiber 8.4g; sugars 6.6g; fat 18.2g; saturated fat 6g; vitamin a iu 29920.7IU; vitamin c 76mg; folate 60.9mcg; calcium 339mg; iron 4.3mg; magnesium 117.4mg; potassium 812.8mg; sodium 362.9mg; thiamin 0.2mg; added sugar 1g.

1 starch, 2 vegetable, 1 medium-fat meat, 2 fat

Advertisement