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Butternut Squash Quinoa Curry with Tofu
Nutritious curry with tofu, quinoa, and butternut squash

Butternut squash, quinoa & tofu curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The perfect plant-based comfort food. The trinity of butternut squash, quinoa, and tofu satisfies every need: carbohydrates, protein, and vitamins in one bowl. The creamy coconut curry sauce wraps it all in a warming embrace. An ideal choice for chilly days.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 395 kcal
🌍 Cuisine Vegan Fusion

Ingredients

Equipment Needed

  • Two frying pans (one for tofu, one for sauce)
  • Saucepan for the quinoa

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Rinse the quinoa and cook until tender in salted water. Let it stand covered.

Tip: During resting, the steam makes the grains fluffy.
2 ✓

Dice the tofu, pat dry, and fry in a pan with a little oil until crispy. Set aside.

Tip: Removing moisture is key to crispy tofu.
3 ✓

In the same pan, fry the diced butternut squash until soft and browned.

Tip: Caramelised squash is sweeter and tastier than boiled.
4 ✓

In a deeper pan, sauté the chopped garlic and ginger in the remaining oil. Sprinkle with the curry powder, then pour in the coconut milk. Reduce slightly.

Tip: Cook the coconut milk down until thick so it will coat the ingredients.
5 ✓

Stir the cooked quinoa and fried squash into the sauce.

Tip: Fold gently so the squash doesn't turn into a mash.
6 ✓

Serve topped with the crispy tofu, sprinkled with toasted sesame seeds and coriander.

Tip: This way the tofu keeps its texture until the first bite.

Recipe FAQ

Why fry the tofu separately?
If you boiled it in the sauce, it would remain soft and spongy. Separate frying gives it structure and flavour.
Can it be reheated?
Yes, but the quinoa may absorb the sauce, so you might need to add a little water when reheating.

Ingredients

  • 300 g Butternut Squash
  • 200 g Quinoa
  • 300 g Firm Tofu
  • 400 ml Coconut Milk
  • 2 tsp Curry Powder
  • 2 cloves Garlic
  • 10 g Fresh Ginger
  • 20 ml Olive Oil
  • 10 g Fresh Coriander
  • 10 g Sesame Seeds
  • 1 pinch Salt
  • 1 pinch Black Pepper