Vegan Thai Red Curry with Pineapple and Tofu

Ingredients

• 2 cans Coconut milk
• 2 tbsp Red curry paste
• 1 cup Pineapple
• 1 block Firm Tofu
• 1 each Bell Peppers (red and green)
• 1 can Bamboo Shoots
• 2 tbsp Coconut aminos
• 1 tbsp Maple syrup
• 1 tbsp Lime Juice
• 1 tbsp Vegetable Oil

Instructions

1. 1Press excess water from tofu. Cut into 1-inch cubes and pan fry until golden brown and crispy. Set aside.
2. 2Heat vegetable oil in a large pot or wok over medium heat. Add red curry paste and cook for 1 minute, stirring constantly.
3. 3Add coconut milk and bring to a simmer. Stir in coconut aminos, maple syrup, and lime juice.
4. 4Add pineapple chunks, bell peppers, and bamboo shoots. Simmer for 10 minutes.
5. 5Gently stir in the fried tofu. Heat through.
6. 6Serve hot with rice.

Substitutions

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