Vegan Pineapple Thai Curry
- 2 cups Pineapple Juice
- 2 cups Vegetable Broth
- 1 Tablespoon Red Curry Paste
- 1 teaspoon Minced Lemongrass
- 1 teaspoon Minced Ginger
- 2 teaspoons Sriracha
- 12 ounces, weight Extra Firm Tofu
- 16 ounces, weight Frozen Mixed Vegetables
- 3/4 cups Coconut Milk
- Chopped Cilantro (optional, For Garnish)
- Preheat oven to 425 F.
- Combine ingredients from pineapple juice through Sriracha in a large saucepan and heat over medium heat until it simmers.
- Meanwhile, pat dry tofu and cut it into bite-sized cubes.
- Coat them with cooking spray, put them onto a baking tray in an even layer and bake at 425 F while the curry cooks.
- Only 10 minutes needed!
- When the sauce is simmering, add the frozen vegetables and return sauce to a simmer until veggies are thawed and heated through.
- Turn off heat, stir in coconut milk, and add the tofu.
- Cook until heated through.
- Garnish with cilantro!
pineapple juice, vegetable broth, red curry, ginger, sriracha, vegetables, coconut milk, cilantro
Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-pineapple-thai-curry/ (may not work)