Vegetarian Coconut Curry with Tofu
Chock full of veggies and drenched in a sweet and mildly spicy coconut milk-based sauce, this vegetarian curry dish is a comfort food for any fans of healthy eating.

Wrap tofu in 2 to 3 layers of paper towels and place on a plate.

Place a second plate on top to encourage fluid out of the tofu.

Let sit until paper towels are saturated 3 to 5 minutes.

Meanwhile preheat the oven to 200 degrees F (95 degrees C).

Lightly grease a baking tray.

Discard wet paper towels and cube tofu.

Place on the prepared baking tray.

Bake in the preheated oven until adequately dry about 20 minutes.

While the tofu is baking drain pineapple chunks reserving juice.