Vegan Pierogy Curry
Ingredients
- 1 bag Classic Onion (Vegan) or your favorite variety of Mrs. T's® Pierogies
- 2 pounds extra firm tofu, pressed, cut into ¼ inch cubes
- 2 onions, chopped
- 2 ounces olive oil
- 4 cloves garlic, minced
- 15 ounces unsweetened coconut milk
- 6 cups cauliflower florets
- 1 pound edamame, shelled
- ½ pound snow peas
- ¾ cup non-dairy milk
- 2 tablespoons curry powder
- 1 ½ teaspoons turmeric
- 1 ½ teaspoons salt
- ⅔ teaspoons crushed red pepper
- ¾ cup cashews, chopped
Directions
- In a large skillet, over medium-high heat, brown tofu in olive oil. Add onion and garlic, cooking until the onion starts to soften, about 5 minutes.
- Add coconut milk, spices, and cauliflower to the skillet. Stir well, bring to a simmer and cook on low for 20 minutes until cauliflower is soft and tender. If sauce gets too thick, add ¾ cup of non-dairy milk.
- Place pierogies in boiling water for 5 minutes; drain.
- Add pierogies, edamame, and snow peas to the skillet and cook for another 5 minutes.
- Serve topped with cashews.
