This Easy Vegan Pineapple Tofu Curry is so flavorful, with the perfect balance of sweet and savory. It's tastier and healthier than takeout, so you can feel good about what you put on the table!
Prep Time5 minutesmins
Cook Time30 minutesmins
press tofu15 minutesmins
Course: Main Course
Keyword: Easy, pineapple curry, Vegan
Servings: 4
Calories: 232kcal
Author: Crystal Yentzen
Ingredients
14oztofuextra firm
14ozcoconut milkcanned
1cupred bell pepperthinly sliced
1cuporange bell pepperthinly sliced
½yellow onionchopped
3clovesgarlic
1 tbspgingerminced
1 ½tablespooncurry powderyellow
3tablespooncoconut aminos
½cuppineapple juice
1 cuppineapple chunksfresh or canned
2tablespoonrice vinegar
½teaspoonsalt
¼teaspooncayenne powderoptional
2tablespooncoconut oilrefined, or cooking oil of choice
Instructions
Prepare Coconut Rice or rice of choice according to package directions.
Heat coconut oil in a large saucepan over medium heat.
Add onion and saute for 5 minutes or until translucent.
Add ginger and garlic. Then saute for one additional minute or until fragrant.
Add coconut milk, coconut aminos, pineapple juice, rice vinegar, bell peppers, curry powder, salt, and cayenne. Simmer for 10 minutes or until bell peppers are tender.
Add tofu cubes and pineapple chunks and simmer for an additional 5-10 minutes.
Remove from heat and serve over rice. Garnish with cilantro and limes.
Happy eating!
Notes
Store Leftover curry in a sealed container in the refrigerator for up to 3 days.