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Coconut curry with tofu and quinoa
Nourishing curry with tofu, quinoa, and squash

Coconut Curry with Crispy Tofu, Quinoa & Squash

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The ultimate plant-based comfort food. The trinity of butternut squash, quinoa, and tofu covers all your bases: carbs, protein, and vitamins in one bowl. The creamy coconut curry sauce wraps it all in a warm hug. Perfect for chilly days.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 395 kcal
🌍 Cuisine Vegan Fusion

Ingredients

Equipment Needed

  • Two skillets (one for tofu, one for sauce)
  • Pot for quinoa

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Rinse quinoa and cook in salted water until tender. Cover and let stand.

Tip: Resting allows the steam to fluff up the grains.
2 ✓

Cube the tofu, pat dry, and fry in a skillet with a little oil until crispy. Set aside.

Tip: Removing moisture is key to crispy tofu.
3 ✓

In the same skillet, sauté the cubed squash until soft and browned.

Tip: Caramelized squash is sweeter and tastier than boiled squash.
4 ✓

In a deeper pan, sauté minced garlic and ginger in remaining oil. Stir in curry powder, then pour in coconut milk. Simmer to reduce slightly.

Tip: Reduce the coconut milk until it's thick enough to coat a spoon.
5 ✓

Stir the cooked quinoa and roasted squash into the sauce.

Tip: Fold gently so the squash doesn't turn into puree.
6 ✓

To serve, pile the crispy tofu on top and garnish with sesame seeds and cilantro.

Tip: This keeps the tofu crunchy until the first bite.

Recipe FAQ

Why fry the tofu separately?
If you boil it in the sauce, it stays soft and spongy. Frying it separately gives it texture and bite.
Can I reheat this?
Yes, but the quinoa might absorb the sauce. Add a splash of water or coconut milk when reheating.

Ingredients

  • 10 oz Butternut Squash (cubed)
  • 1 cup Quinoa
  • 1 block (10 oz) Extra Firm Tofu
  • 1 can (13.5 oz) Coconut Milk
  • 2 tsp Curry Powder
  • 2 cloves Garlic
  • 1 inch piece Fresh Ginger
  • 1 tbsp Vegetable Oil
  • 1/4 cup Fresh Cilantro
  • 1 tbsp Sesame Seeds
  • 1 pinch Salt
  • 1 pinch Black Pepper