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Tofu Vegetable Curry

Featured in the Honolulu Star-Bulletin on May 6, 2009.



Tofu Vegetable Curry

  • 2 to 3 cups cubed kabocha pumpkin
  • 1 cup sliced carrots
  • 1 medium onion, diced
  • 1/4 cup butter
  • 1 block (20 ounce size) firm tofu, drained and cut into 1/2-inch cubes
  • 1 teaspoon minced garlic
  • 1 can (13.5 ounces) coconut milk
  • 1 1/2 teaspoons yellow curry powder
  • 1/2 teaspoon salt
  • 2 to 3 cups sliced zucchini
  • Dash ground black pepper


Cook kabocha and carrots in microwave oven to soften; set aside. In a large skillet, brown onion in 2 tablespoons of the butter; set aside. In the same skillet, brown the tofu and garlic in the remaining 2 tablespoons butter. Add coconut milk, curry, and salt, bring to a boil, reduce heat and simmer for a few minutes. Add onions, kabocha, carrots, zucchini, and black pepper. Simmer for 10 to 15 minutes, adding water if necessary. Serve over rice. Makes 4 servings.

Approximate Nutrient Analysis per serving:
560 calories, 45 g fat, 27 g saturated fat, 30 mg cholesterol, 450 mg sodium, 25 g carbohydrate, 7 g fiber, 6 g sugar, 27 g protein


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