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Acorn Squash Tofu Curry

Acorn Squash Tofu Curry

Acorn squash can be tricky to peel. I cut it in half through the stem, then I slice each half at the indentations. Each segment can then be peeled and diced more easily.

Serves 4.


  • 2 Tbsp sunflower or other vegetable oil
  • 8 oz extra firm tofu, cut in 1/2 inch cubes
  • 1/4 tsp cayenne or CA chili powder
  • 1/2 large onion, cut in short slices
  • 1 Tbsp garlic, minced
  • 1/2 Tbsp ginger root, minced
  • 1 medium acorn squash, peeled, cut in 1/2 inch cubes
  • 1 c tomatoes, chopped
  • 1 c coconut milk
  • 1/2 Tbsp curry powder
  • 1 Tbsp cilantro, chopped
  • 1/4 tsp ground cumin
  • 1/4 tsp coriander seeds
  • 1 c frozen peas
  • 1/2 tsp salt or to taste


  1. In a large, heavy pot over medium heat, warm the oil.
  2. Pat tofu cubes dry. Dust them with cayenne; add to hot oil. Cook 5 minutes, turning often until browned. Remove tofu to holding plate.
  3. Add onions and saute 3 minutes. Add garlic and ginger. Cook another 30 seconds.
  4. Add squash, tomatoes, coconut milk, curry powder, cilantro, cumin, and coriander seeds. Stir and bring to simmer. Reduce heat to low, cover, and simmer 5 minutes.
  5. Add peas, tofu, and salt. Stir well and cover. Bring back to a simmer and heat 2 minutes, or until peas are tender.
  6. Serve hot on beds of rice.

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