Vegan Pumpkin Curry Tofu with Red Rice

To make the curry, sauté about half a small onion with 2 cloves of garlic. Then, mix in about 1/2 cup pumpkin purée with 1/4 cup coconut milk, 1 tsp curry powder, and a generous pinch of salt and pepper. Mix and heat the curry base. Once heated, add in silken tofu (about 1/2 package, for 2 servings; try to use organic if possible). Taste and adjust the flavors as needed; you might add more curry powder or pumpkin if too runny, or more coconut milk if too thick. Top with smoked paprika and fresh parsley before serving.