At Califia Farms, we're big fans of a veggie-packed curry. This recipe is a little different as it uses the sweetness of pineapple to balance out the stronger flavor of peppers.
- 8 ounces extra-firm organic tofu (optional)
- Sea Salt 3 tablespoons coconut oil, divided
- 1½ cups fresh pineapple, peeled, cored, and cut 1-inch chunks
- ½ yellow onion, thinly sliced
- 1 large carrot, sliced on a diagonal into thin rounds
- ½ red pepper, rib and seeds removed, sliced into thin strips
- 3 tablespoons red curry paste
- 1¼ cup Unsweetened Better Half
- ½ cup vegetable broth
- 1 tablespoon fresh lime juice
- Cooked rice, for serving
If including tofu in the curry: Line a large plate with a couple paper towels, lay the tofu on top, and cover with paper towels. Place a heavy object or pot to weigh down the tofu and press out excess moisture. Let rest for 15 minutes, then remove the wet paper towels. Slice the tofu into 8 triangles, and season lightly with sea salt. In a large non-stick pan, heat the coconut oil over medium-high heat until shimmering. Add the tofu, and cook for a few minutes, without moving, until golden brown. Flip the tofu and repeat on remaining sides. Transfer the tofu to a plate. If needed, wipe any residue from the pan, reduce the heat to medium, then add another 1 tablespoon of coconut oil.
Add the pineapple and cook, until lightly caramelized, about 4-5 minutes. Transfer the pineapple to a plate. Add the remaining 1 tablespoon coconut oil to the pineapple juices left in the pan and add the onions, carrots, and bell pepper. Saute until slightly softened, stirring often, about 5 minutes. Add the curry paste and cook until fragrant, about 1-2 minutes longer. Add the Unsweetened Better Half and vegetable broth, and bring to a boil. Reduce the heat to a low simmer, and cook until the curry has reduced by about half, about 15-20 minutes. Stir in the tofu and pineapple, and cook until warmed through, about 2-3 minutes. Remove from heat, stir in the lime juice. Serve immediately, with cooked rice.