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Tofu Coconut Curry Stew

  • Comfort Food
  • Medium Firm Tofu
  • Vegan
  • Ethnic Cuisine
  • Dinner
  • Vegetarian

Heart-warming stew with lentils and butternut squash.



1 pkg Soyganic Medium Firm Tofu , cubed
2 tbsp olive oil , divided
4 carrots , diced
2 small onions , diced
3 garlic cloves , minced
½ butternut squash , cubed (approx. 2 cups)
2 cups split red lentils , rinsed
900 mL vegetable broth
2 tsp turmeric
3½ tsp curry powder
1 tsp garam masala
1 tsp salt
1 tsp pepper
1 can diced tomatoes (28 oz)
200 mL coconut milk
1 cilantro bunch , chopped


  1. In a large saucepan, heat 1 tbsp of olive oil and cook onion and carrots on medium heat for about 5 minutes until onions are translucent.
  2. Add garlic and stir for another 3 minutes.
  3. Add squash, lentils, spices, broth and bring to a boil. Simmer for about 20 minutes.
  4. In a non-stick frying pan, fry tofu in 1 tbsp of olive oil until browned on all sides.
  5. Add tofu and canned tomatoes, with liquid, into the pot and cook everything for another 10 minutes until lentils and squash are cooked.
  6. Stir in coconut milk and cilantro, serve and enjoy!

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