Pumpkin Tofu Curry
Cook Time
Cook Time
  • 1small onion
  • 1 bell pepper (any color)
  • 4cups spinach
Wholesome Carbs
  • 1cup brown rice
  • 1can unsweetened pumpkin puree
Lean Proteins
  • 1package extra firm tofu
  • 1can light coconut milk
  • 1tablespoon red curry paste
  • 1tablespoon low sodium soy sauce
  • Optional: cilantro and lime to garnish
  1. Follow the instructions on your brown rice package to cook 1 cup of brown rice.
  2. Drain and chop tofu into 1/2″ cubes. Heat a skillet with 1 teaspoon canola oil and saute tofu until golden brown. Add a 1 tablespoon low sodium soy sauce while sauteeing. Remove from pan and set aside.
  3. Add onion and bell pepper slices into the same skillet and saute for 3 mintues. Add coconut milk, curry paste and pumpkin and bring to a simmer. Add tofu and let simmer for 3 minutes, stirring frequently.
  4. Divide spinach among 2 bowls, top with brown rice and curry mixture. Add a squeeze of lime and top with cilantro if desired.
Recipe Notes

Recipe by Ashley Thomas.

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