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)

1. Preheat oven to 425 F.
2. Combine ingredients from pineapple juice through Sriracha in a large saucepan and heat over medium heat until it simmers.
3. Meanwhile, pat dry tofu and cut it into bite-sized cubes.
4. Coat them with cooking spray, put them onto a baking tray in an even layer and bake at 425 F while the curry cooks.
5. Only 10 minutes needed!
6. When the sauce is simmering, add the frozen vegetables and return sauce to a simmer until veggies are thawed and heated through.
7. Turn off heat, stir in coconut milk, and add the tofu.
8. Cook until heated through.
9. 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)