Tofu Pumpkin Curry

0 Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Break the tofu into bite-sized chunks and place in a bowl. Drizzle with coconut aminos and 1 tbsp of the curry powder. Toss to coat and spread on the baking sheet. Bake for 15-20 minutes until crisp but not too chewy.
1 Meanwhile, heat the coconut butter, oil, or broth in a large skillet or dutch oven over medium low heat and add in the onion. Sauté for 2-3 minutes until fragrant. Add in the garlic and ginger and sauté for 2-3 more minutes, adding a splash of water or broth as needed to deglaze. Add in the tomato paste and stir to coat. Sprinkle with spices and toast until fragrant, about 30 seconds. Pour in the pumpkin, coconut milk, and water. Bring to a gentle simmer and cook for 5-10 minutes. Season with lime juice and sriracha. Adjust for desired taste. Fold in the baked tofu and spinach, heating through until spinach is wilted.
2 While curry is cooking, add the rice, water or broth, coconut butter, salt, and cardamom to a medium saucepan. Bring to a boil. Reduce heat and cover, simmering for 15 minutes.
3 Add kale to a bowl and drizzle with lemon or lime juice and olive oil. Massage until tender and divide between serving bowls. Top with rice and curry. Enjoy!