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
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.
Full Size Pierogy
Product Used In This Recipe
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!