Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 12 minsTotal Time 32 minsIngredients
14 oz organic tofu (firm or extra firm, drained, but not pressed)
1 cup red onion (chopped)
1 cup carrots (washed and chopped)
1 cup organic red bell pepper (chopped)
1 cup mushrooms (chopped)
1 cup pineapple juice (unsweetened, just juice)
¼ cup organic tamari (reduced-sodium, or coconut aminos)
1 ½ tbsp Vegan Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 ½ cups organic brown rice (or black rice, cooked)
1 cup asparagus (chopped)
1 cup pineapple (fresh or frozen, chopped)
½ tsp crushed red pepper flakes (optional)
1 cup green onion (chopped)
¼ cup raw cashews (optional, chopped)
Directions
1 With clean hands crumble the tofu into a medium bowl.
2 Heat a large stovetop skillet on medium high heat. Add the onions, carrots, peppers, and mushrooms. Cook for 1 minute, stirring frequently.
3 Stir in the crumbled tofu and cook for another minute.
4 Add the pineapple juice, tamari, Worcestershire sauce, garlic powder and onion powder.
5 Stir in the rice, asparagus, and pineapple.
6 Bring to a boil then reduce heat to simmer, stirring occasionally, until all of the liquid is absorbed, about 7–10 minutes.
7 Remove from heat and divide between four plates.
8 Sprinkle red pepper flakes, if using, on top of pineapple fried rice, along with green onion and cashews.
Chef's Notes
Substitutions
Nut-free
Prep Ahead
Storage
Ingredients 14 oz organic tofu (firm or extra firm, drained, but not pressed)
1 cup red onion (chopped)
1 cup carrots (washed and chopped)
1 cup organic red bell pepper (chopped)
1 cup mushrooms (chopped)
1 cup pineapple juice (unsweetened, just juice)
¼ cup organic tamari (reduced-sodium, or coconut aminos)
1 ½ tbsp Vegan Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1 ½ cups organic brown rice (or black rice, cooked)
1 cup asparagus (chopped)
1 cup pineapple (fresh or frozen, chopped)
½ tsp crushed red pepper flakes (optional)
1 cup green onion (chopped)
¼ cup raw cashews (optional, chopped)
Directions 1 With clean hands crumble the tofu into a medium bowl.
2 Heat a large stovetop skillet on medium high heat. Add the onions, carrots, peppers, and mushrooms. Cook for 1 minute, stirring frequently.
3 Stir in the crumbled tofu and cook for another minute.
4 Add the pineapple juice, tamari, Worcestershire sauce, garlic powder and onion powder.
5 Stir in the rice, asparagus, and pineapple.
6 Bring to a boil then reduce heat to simmer, stirring occasionally, until all of the liquid is absorbed, about 7–10 minutes.
7 Remove from heat and divide between four plates.
8 Sprinkle red pepper flakes, if using, on top of pineapple fried rice, along with green onion and cashews.
One Pan Tofu and Veggie Pineapple “Fried” Rice
