Veggie Peanut Curry Bowls

1: Pat dry the tofu and drizzle with olive oil, then season with salt and pepper.

2: Bake the tofu at 400°F for 25-30 minutes.

3: Sauté the veggies in olive or avocado oil for 5 minutes, stirring occasionally.

4: Add 1/2 cup bone broth to the veggies and cook for another 5 minutes, or until cooked to your liking.

5: Stir in the cooked tofu and curry sauce.

6: Serve the mixture over cooked white jasmine rice.

7: For the curry sauce, blend the coconut milk, cashews or peanuts, red Thai curry paste, soy sauce, rice vinegar, coconut sugar, sesame oil, sriracha, lime juice, ground ginger, red pepper flakes, and sea salt until smooth.