Curry Harvest Bowls with Tofu and Squash

Alright, gather ’round, folks, because today we’re diving headfirst into a bowl of pure, unadulterated comfort: the Curry Harvest Bowls with Tofu and Squash. Now, I know what you’re thinking – tofu? Squash? Is this some kind of wellness trap? And to that I say, maybe. But it’s a *delicious* wellness trap, one where the curry spices hug you from the inside, the pineapple adds a cheeky little zing, and the tofu actually develops a personality. This isn’t your grandma’s bland health food; this is a vibrant, flavorful dish that screams “I tried!” but secretly whispers “and it was super easy.” Perfect for those nights when you want to feel fancy but operate on a “three-pot maximum” rule (which I usually break, but we don’t talk about that).

Speaking of “super easy,” last Tuesday I decided to make this on a whim, thinking I was a domestic goddess with time to spare. My husband, bless his cotton socks, offered to “help” by chopping the pineapple. What started as a thoughtful gesture quickly devolved into a crime scene. Pineapple juice splattered across every surface, the cutting board looked like a Slip ‘N Slide, and he managed to lose more edible fruit to the counter than to the bowl. Meanwhile, the kids were having a wrestling match over who got to “help” stir the curry, which resulted in a near-miss with hot coconut milk. I ended up making the rest of the dish with one hand while holding a squirming toddler and simultaneously wiping pineapple juice off the cat. So, yeah, this recipe is incredibly forgiving, even when your kitchen turns into a chaotic culinary Thunderdome.

Time-Saving Hacks

– Embrace the pre-cut. Those bags of pre-chopped butternut squash? Your new best friend. Don’t let anyone judge your convenience choices.
– Frozen veggies are your secret weapon. If you’re out of fresh bell peppers, a handful of frozen, diced peppers will do the trick. They melt right into the curry, no one will be the wiser.
– The “one-knife wonder” method: If you’re just chopping veggies for the same pot, why wash the knife and board between each one? Live a little. (Just maybe don’t tell your health inspector.)
– Parchment paper is not just for baking cookies. Line your sheet pan for roasting the squash and tofu, and dish duty suddenly becomes a lot less painful.
– Let the food cool down on the counter while you contemplate your life choices, then shove it all into a single container. Maximum efficiency, minimal effort.

Serving Ideas

Serve this Curry Harvest Bowls with Tofu and Squash over a bed of fluffy jasmine rice because, honestly, what else would you use to soak up all that glorious sauce? If you’re feeling extra, warm up some naan bread for optimal scooping capabilities – it’s like a built-in sauce sponge. A sprinkle of fresh cilantro (if you’re not one of those cilantro-tastes-like-soap people) adds a pop of color and freshness. And if the day has been particularly… *challenging*, a generous glass of your favorite wine (for you, obviously, not for little Bobby) is the perfect companion. Or just eat it straight out of the bowl on the couch. No judgment here.

What to Serve It With

✔Tips & Mistakes

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Curry Harvest Bowls with Tofu and Squash

A delicious and nutritious bowl featuring tofu, squash, and a mix of spices for a warm meal.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 14 oz firm tofu pressed and cubed
• ▢ 2 cups butternut squash peeled and diced
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp curry powder
• ▢ 1 tsp garlic powder
• ▢ 1.5 tsp salt adjust to taste
• ▢ 4 cups cooked quinoa
• ▢ 1 cup peanuts chopped for garnish
• ▢ 1 tbsp lime juice freshly squeezed

Instructions

Preparation Steps

• Preheat the oven to 400°F (200°C).
• Toss the squash and tofu with olive oil, curry powder, garlic powder, and salt in a large bowl.
• Spread the tofu and squash mixture on a baking sheet and roast for 25 minutes or until tender.
• While the squash and tofu cook, prepare the quinoa according to package instructions, then fluff it with a fork.
• Once everything is cooked, layer the quinoa, roasted tofu, and squash in bowls.
• Drizzle lime juice on top and sprinkle with chopped peanuts before serving.

Notes

This bowl is perfect for a wholesome meal. Try adding some fresh cilantro for extra flavor!