This easy tofu pumpkin curry with red peppers and kale is made with a can of pumpkin puree, light coconut milk, red curry paste and ginger.
1–14 ounce block extra firm tofu
1 tablespoon vegetable oil
1 yellow onion, roughly chopped
2 red bell peppers, diced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons red curry paste
1 teaspoon kosher salt
1/2 teaspoon black pepper
1–15 ounce can pumpkin puree
1–13.5 ounce can light coconut milk
2 cups chopped curly kale
Chopped cilantro and lime wedges for serving
Brown rice for serving
Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
Heat the oil in a large sauté pan over medium high heat. Add the tofu and sauté until lightly golden, about 1-2 minutes per side. Transfer the tofu to a plate.
Add the onions to the pan. Sauté until they start to soften and turn translucent, about 3-4 minutes. Then add the red peppers and continue cooking for 3 minutes. Stir in the garlic, ginger, red curry paste, salt and pepper. The mixture will turn fragrant in about 30 seconds.
Then add the pumpkin puree and coconut milk, gently stirring to combine. Once the curry reaches a simmer, cook it for 8-10 minutes, letting it start to reduce.
Stir in the kale. Give it a couple minutes to wilt and then add the tofu to the curry.
Top with chopped cilantro and serve with lime wedges and rice.