Vegan Pierogy Curry

Vegan Pierogy Curry


  • 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


  1. 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.
  2. 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.
  3. Place pierogies in boiling water for 5 minutes; drain.
  4. Add pierogies, edamame, and snow peas to the skillet and cook for another 5 minutes.
  5. Serve topped with cashews.
Full Size Pierogy Full Size Pierogy
Product Used In This Recipe

Full Size

Classic Onion (Vegan)

Simple — and simply delicious. Smooth, creamy whipped potatoes, savory diced onions, and a perfect amount of salt and spices, wrapped up in a tasty pasta pocket.

Mrs. T’s Classic Onion Pierogies are simply satisfying sautéed in butter with a dollop of sour cream!