Ingredients
Directions
With clean hands crumble the tofu into a medium bowl.
Heat a large stovetop skillet on medium high heat. Add the onions, carrots, peppers, and mushrooms. Cook for 1 minute, stirring frequently.
Stir in the crumbled tofu and cook for another minute.
Add the pineapple juice, tamari, Worcestershire sauce, garlic powder and onion powder.
Stir in the rice, asparagus, and pineapple.
Bring to a boil then reduce heat to simmer, stirring occasionally, until all of the liquid is absorbed, about 7–10 minutes.
Remove from heat and divide between four plates.
Sprinkle red pepper flakes, if using, on top of pineapple fried rice, along with green onion and cashews.
Chef's Notes
Substitutions
Use yellow or white onion, or shallots, in place of red onion.
Use yellow, orange, or green bell peppers in place of red bell peppers.
For the mushrooms, use portobello, cremini, shiitake, or button mushrooms.
Substitute quinoa, millet, or other whole grain of choice for rice.
Nut-free
Substitute sunflower seeds or pumpkin seeds for cashews.
Prep Ahead
Make the rice ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Storage
Store tofu pineapple fried rice in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
With clean hands crumble the tofu into a medium bowl.
Heat a large stovetop skillet on medium high heat. Add the onions, carrots, peppers, and mushrooms. Cook for 1 minute, stirring frequently.
Stir in the crumbled tofu and cook for another minute.
Add the pineapple juice, tamari, Worcestershire sauce, garlic powder and onion powder.
Stir in the rice, asparagus, and pineapple.
Bring to a boil then reduce heat to simmer, stirring occasionally, until all of the liquid is absorbed, about 7–10 minutes.
Remove from heat and divide between four plates.
Sprinkle red pepper flakes, if using, on top of pineapple fried rice, along with green onion and cashews.
