Weeknight Vegan Red Thai Curry

Ingredients:

• 1 pack extra firm tofu (I like the high-protein tofu from Trader Joe's)

• 1 cup white basmati rice

• 1/4 cup teriyaki marinade (I like Trader Joe's Soyaki)

• 2 cloves garlic, crushed

• 1 tbsp grated ginger

• 2 tbsp olive oil

• 3 bell peppers, thinly sliced

• 1 yellow onion, thinly sliced

• 2-3 zucchinis, halved and sliced

• 1 bottle Trader Joe's Red Thai Curry Sauce

• 1 can full fat coconut milk (do NOT use light coconut milk)

• Naan bread (for serving)

• Cilantro and lime (optional, but highly recommended

Instructions:

1. Cook the rice according to package instructions in a rice cooker

2. Cube the tofu, dry it, toss in the marinade, and air fry for 30 minutes at 400°F

3. Sauté the crushed garlic and grated ginger in olive oil for 2-3 minutes until fragrant

4. Add the bell peppers and onion, and continue sautéing for 5 minutes

5. Add the zucchini and sauté until all the veggies are tender (about 10-12 minutes)

6. Reduce heat, then add the curry sauce, coconut milk, and tofu. Stir until everything is warmed through

7. Heat the naan on a cast iron pan

8. Serve the curry over rice with naan, garnished with cilantro and lime if desired