Eats Well With Others: Pumpkin Tofu Curry

Joanne from Eats Well With Others makes me hungry. She also makes me laugh out loud with her crazy/ridiculous/delicious blog posts. Sometimes she even makes me want to move to NYC so we can hang out. But mostly, she makes me hungry. Really hungry. Joanne is who Carrie Bradshaw would be if she filled her closet with cookbooks instead of shoes. And if Carrie went to med school. Oh and became a marathon runner.

And since I’m running a little marathon in April, it is with great pleasure that I present this lovely food writer-slash-marathon runner’s guest post featuring two of my favorite things to eat!



Anyone who tells you that training for a marathon is not like having a baby. Is lying.  Flat. Out. Lying.

These people obviously don’t have your best interest at heart.  I advocate that you block them on gchat.

That’ll show ‘em.

Okay so, here’s the real truth about marathon training.  Check it.

You worry that you’re eating too much.  That you’re eating too little.  That you’re gaining weight. That you’re losing weight.  That you’re not eating the right things at the right time.  That you’re too sore or too chafed or that you only peed five instead of your usual six times before you left the house.

You have a meltdown in your local running store when you realize they’re out of your favorite flavor of Gu.

I wish I were joking.

I also wish I could say that I didn’t miss it with every ounce of my being.  It’s the best.

Um, also like having a baby.

You totally get this huge hormonal rush at the end of it that makes you forget all of that bad stuff I just wrote up there and only makes you remember the runner’s high that you felt at the end of every run and how cute your butt looks in your new winter running pants.

I just think you should know the facts before you jump into such an endeavor (Bianca, I’m talking to YOU.)

Also, you should eat curry.  Right now.  Lots and lots of curry.

Because curry and long runs…they kinda don’t mix.  (I won’t go into details…but you can use your imagination.)

I recommend this one.  It’s super easy, doesn’t require a ton of spices or ingredients and can be thrown together in a matter of minutes if you already have some winter squash roasted.  Which is perfect because time is a-wasting!  We don’t want to find ourselves on April 15th with a huge hankering for some spiced up food and an uncontrollable urge to eat Middle Eastern or Indian food for dinner the day before the race.  Trust me.  Been there, done that.

To the kitchen!  There’s not a curry-less moment to lose!

Pumpkin Tofu Curry

Serves 4, adapted from Bon Appetit November 2011

1 tbsp olive oil
1 onion, sliced
1 tbsp minced ginger
1 block tofu, pressed and cubed
1 tbsp minced garlic
1 plum tomato, chopped
1 15-oz can pumpkin puree
2 cups vegetable broth
1 cup lite coconut milk
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
1 small kabocha squash, roasted and diced
1 1/2 tsp fresh lime juice
salt and black pepper, to taste

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes.  Add tofu cubes and saute until slightly browned. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash and lime juice. Simmer until squash is warm. Serve with steamed rice.


22 Responses to “Eats Well With Others: Pumpkin Tofu Curry”

  1. #
    Megan posted December 16, 2011 at 10:17 am

    I’m not a fan of curry, but I love Joanne’s writing!

  2. #
    Megan posted December 16, 2011 at 4:40 pm

    I think I was laughing throughout this entire post. Love Joanne’s blog…and her pics….and her food….also. Curry is my FAVORITE spice. More curry please!

  3. #
    Simply Life posted December 16, 2011 at 8:57 pm

    two of my favorite blogs in one! this looks great and agreed, marathon running is the best/worst experience all tied up in a pretty, sweaty package :)

  4. #
    Joanne posted December 17, 2011 at 11:35 am

    Aww thanks so much for the sweet intro, Bianca, and for asking me to guest post! I can’t wait to watch you run Boston this year. I know you’re going to rock it!

  5. #
    Lauren at Keep It Sweet posted December 17, 2011 at 6:04 pm


  6. #
    Meghan@travelwinedine posted December 18, 2011 at 10:54 am

    This is a great post! I am definitely making this curry.

  7. #
    Michelle Collins posted December 18, 2011 at 12:41 pm

    Three of my favorite things: tofu, curry and pumpkin. Looks delicious!

  8. #
    Emily @ A Cambridge Story posted December 18, 2011 at 9:56 pm

    This sounds incredible. I adore pumpkin, coconut, tofu, curry… pretty much all the elements of this dish!

  9. #
    Faith posted December 18, 2011 at 11:07 pm

    Bianca, thanks so much for stopping by my blog and leaving that sweet comment…I’m glad you did because it led me to your lovely blog!

    I love Joanne’s blog and was very happy to see her here! Mmm, pumpkin curry is definitely a favorite of mine…looks delish!

    • #
      Bianca Garcia posted December 18, 2011 at 11:36 pm

      Hi Faith, thanks for dropping by too :) Looking forward to reading more!

  10. #
    Marina {} posted December 19, 2011 at 12:16 am

    I am always looking for more delicious vegetarian recipes. Thanks for the inspiration – this looks awesome.

  11. #
    shannon posted December 19, 2011 at 11:31 am

    joanne is awesome, as is this curry :) hope you’re having a good trip, and eating lots to fuel your running!!

  12. #
    Bonnie posted December 19, 2011 at 12:41 pm

    I think that my Mr. A would LOVE this dish.
    Twitter: @GlamKitten88

  13. #
    janet @ the taste space posted December 20, 2011 at 8:27 am

    Wow – that’s nuts about everything that runs through your mind, eh? Well, I know you are the master of all things curry, so I can’t wait to try this one. :)

  14. #
    Lyndsey@TheTinySkillet posted December 20, 2011 at 9:29 am

    Hopped over here from Joanne’s blog. You have a lovely space here. I will stick around after this and check it out more. I have been through child birth once, and my husband has run a few marathons, and a 50k ultra marathon twice. I think it must be different for men when they train for a long run. As far as child birth you do think of everything you are eating…or at least I did, changed my eating habits completely.

    Love curry and this one sounds awesome!

    • #
      Bianca Garcia posted December 20, 2011 at 9:47 am

      Hi Lyndsey, thanks so much for the nice comment – I do hope you stick around! I am super impressed with marathoners, and of course ultra marathoners, but even more so mothers :) I started training for my marathon a couple of weeks ago and haven’t changed my diet much yet, and now I am on vacation and eating a lot of treats. But I am definitely much more conscious of my food intake! As the runs get longer and more intense, I do change my eating habits a bit, and I’m looking forward to getting into a nice routine.

  15. #
    natalie (the sweets life) posted December 20, 2011 at 2:35 pm

    joanne is the best, is she not? YUM!

  16. #
    France @ Beyond The Peel posted December 20, 2011 at 3:45 pm

    pumpkin curry sounds amazing, and since I’m not doing any long runs these days, also perfect:)

  17. #
    cassie posted December 20, 2011 at 6:06 pm

    i have actually started experimenting a lot more with tofu.. and i love curry so this recipe here is perfect!… love your light hearted writing.. if marathon training is like having a baby?? hmm, this either scares the heck out of me or should inspire me since i’ve had a baby :-)

  18. #
    Reeni posted December 20, 2011 at 8:34 pm

    What a wonderful combination for a curry! So delicious! I am happily surprised to find one of my favorite bloggers here!

  19. #
    Liz posted December 27, 2011 at 1:30 pm

    Three of my favorite things combined…pumpkin, tofu and curry! Love it!


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