Vegan Pineapple Thai Curry

Ingredients

• 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)

Instructions

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!