Vegan Pineapple Thai Curry

Preheat oven to 425 F.

Combine ingredients from pineapple juice through Sriracha in a large saucepan and heat over medium heat until it simmers.

Meanwhile, pat dry tofu and cut it into bite-sized cubes. Coat them with cooking spray, put them onto a baking tray in an even layer and bake at 425 F while the curry cooks. Only 10 minutes needed!

When the sauce is simmering, add the frozen vegetables and return sauce to a simmer until veggies are thawed and heated through. Turn off heat, stir in coconut milk, and add the tofu. Cook until heated through. Garnish with cilantro!