Tofu Pumpkin Curry

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This Tofu Pumpkin Curry combines crispy tofu and creamy pumpkin in a fragrant coconut curry sauce. It's a 30-minute, vegan, and gluten-free dish perfect for a cozy autumn dinner.

With days getting shorter and the air turning crisp, there’s no better time to treat yourself and your loved ones to a meal that not only warms the stomach but also the soul.

This Tofu Pumpkin Curry is the perfect solution with its crispy tofu cubes, doused in a luxuriously spiced coconut and pumpkin sauce, served over a bed of rice and massaged kale. Yes, you heard it right, massaged kale! 

Whether you’re new to plant-based cooking or a seasoned vegan, this Tofu Pumpkin Curry is simple to make but rich in flavor! So, grab your aprons and let’s dive into this fall favorite.

All the things you’ll need for this comforting bowl of Tofu Pumpkin Curry are:

Tofu Pumpkin Curry Ingredients

  • tofu
  • coconut aminos
  • coconut butter
  • yellow onion
  • garlic cloves
  • fresh ginger
  • tomato paste
  • curry powder
  • cumin
  • coriander
  • paprika
  • cinnamon
  • nutmeg
  • pumpkin puree
  • coconut milk
  • chili garlic sauce
  • lime
  • baby spinach

To Serve

  • basmati rice
  • cardamom
  • tuscan kale
  • lemon


From the first whiff of garlic and onions sautéing to that final satisfying bite, this Tofu Pumpkin Curry proves that fall isn’t just about pumpkin spice lattes and apple picking. It’s about celebrating the full range of flavors and textures that autumnal ingredients have to offer. Pairing the robust, earthy character of tofu with the natural sweetness and creaminess of the pumpkin proves to be a delicious combination!

I love fall for so many reasons but most of all it’s the comforting, saucy and warm dishes that come along with it!! Summer meals are great but fall food feels like a massive hug (and hugs are my favorite!). Make this your new go-to comfort dish for a midweek meal that you can whip up in 30 minutes and enjoy more than once! That’s right, this dish is fantastic for meal prepping!

For those of you wondering how to give your kale that tender, silky texture, make sure you check out my detailed guide on how to massage kale here

So, what are you waiting for? Grab these seasonal ingredients and make this exquisite Tofu Pumpkin Curry a staple in your fall meal rotation. Trust me; your taste buds will thank you!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Tofu Pumpkin Curry

Indulge in a symphony of seasonal flavors with this delightful Tofu Pumpkin Curry. This vegan-friendly dish combines the creamy richness of pumpkin with the wholesome goodness of tofu, infused with a fragrant blend of spices. Perfect for those cozy fall evenings, this curry is a celebration of autumn's bounty in every bite.
Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, lunch, Main Course
Cuisine Indian
Servings 4


  • stove, oven


  • 16 oz high protein super firm tofu
  • 1 tbsp coconut aminos
  • 1 tbsp coconut butter, coconut oil, or vegetable broth for sautéing
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 2" piece of fresh ginger minced
  • 2 tbsp tomato paste
  • 3 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp salt
  • 1 cup pumpkin pureé
  • 15 oz can full fat coconut milk or coconut cream
  • ½ cup water or vegetable broth
  • 1 tbsp chili garlic sauce or sriracha
  • ½ lime juiced
  • 2 cups baby spinach

To Serve Ingredients

  • 1 cup basmati rice
  • 2 cups water or vegetable broth
  • 1 tsp coconut butter optional
  • ½ tsp salt
  • ¼ tsp cardamom optional
  • 1 bunch tuscan kale finely chopped and massaged *see note*
  • 1 lemon or lime
  • 1 tbsp olive oil optional


  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Break the tofu into bite-sized chunks and place in a bowl. Drizzle with coconut aminos and 1 tbsp of the curry powder. Toss to coat and spread on the baking sheet. Bake for 15-20 minutes until crisp but not too chewy.
  • Meanwhile, heat the coconut butter, oil, or broth in a large skillet or dutch oven over medium low heat and add in the onion. Sauté for 2-3 minutes until fragrant. Add in the garlic and ginger and sauté for 2-3 more minutes, adding a splash of water or broth as needed to deglaze. Add in the tomato paste and stir to coat. Sprinkle with spices and toast until fragrant, about 30 seconds. Pour in the pumpkin, coconut milk, and water. Bring to a gentle simmer and cook for 5-10 minutes. Season with lime juice and sriracha. Adjust for desired taste. Fold in the baked tofu and spinach, heating through until spinach is wilted.
  • While curry is cooking, add the rice, water or broth, coconut butter, salt, and cardamom to a medium saucepan. Bring to a boil. Reduce heat and cover, simmering for 15 minutes.
  • Add kale to a bowl and drizzle with lemon or lime juice and olive oil. Massage until tender and divide between serving bowls. Top with rice and curry. Enjoy!
Keyword 30 minute meals, creamy vegan, crispy tofu, dairy free, gluten free, plant based, vegan, vegan indian food
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