Happy Monday! I’m kicking this week off with a very flavorful recipe of Tofu Pineapple Coconut Curry. I have mentioned before tofu is not my favorite, but I do it enjoy it once in a while especially when it’s combined with some of my favorite ingredients like pineapple in this recipe! This recipe is seriously jam packed with flavors. It’s healthy, vegan and great with rice or noodles. This recipe started off as an experiment but I was so pleased with the end result. The pineapple added a nice touch to balance out the flavors.
You can add other veggies too this curry too, I stuck to my favorite onion, pepper and tomato. It would actually be great to use fresh pineapple here. I used canned pineapple chunks because that’s what I had in my pantry the day I made this curry. Also it’s convenient as I don’t have to cut the pineapple! As you can see from the pictures, the liquid part of the curry sort of dries out as it cools down. So you can add more coconut milk when you re-heat it or add more of it in the beginning only.
Cashews are optional but recommended. I try to use nuts in my recipes a lot of time because hubby is a huge fan of nuts in food so I had to add these. You can even add roasted peanuts in stead. The cashews that I added were already roasted so I didn’t need to roast them. In case you are using raw cashews, roast them before adding to the curry.
Even if you don’t like tofu, I would highly recommend giving this recipe a try, you won’t be disappointed. I am sharing this recipe on The Society today so make sure to check it out.
For ingredients and complete recipe of this tofu pineapple coconut curry, click here.