Crispy Tofu Thai Curry + June Vegan Food Swap

INGREDIENTS

2 tsp

. Coconut Oil

1 1/4 cups

White Onion (Cut into Slivers)

1 cup

Carrots (Sliced into Thin Medallions)

2 cups

Broccoli (Broken Up into Smaller Pieces)

1 cup

Collard Greens (Chopped & Packed)

1 handful

Roasted & Salted Peanuts

2 cups

Unsweetened Non-Dairy Milk (I used Coconut)

2 1/2 tbsp

. Massamun Curry Paste

1 tbsp

. Fresh Lime Juice

1 tbsp

. Fresh Cilantro

Salt

Block Organic Extra-Firm Tofu (Cut into 1/2" Cubes)