Yields4 ServingsPrep Time20 minsCook Time12 minsTotal Time32 mins
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
1With clean hands crumble the tofu into a medium bowl.
2Heat a large stovetop skillet on medium high heat. Add the onions, carrots, peppers, and mushrooms. Cook for 1 minute, stirring frequently.
3Stir in the crumbled tofu and cook for another minute.
4Add the pineapple juice, tamari, Worcestershire sauce, garlic powder and onion powder.
5Stir in the rice, asparagus, and pineapple.
6Bring to a boil then reduce heat to simmer, stirring occasionally, until all of the liquid is absorbed, about 7–10 minutes.
7Remove from heat and divide between four plates.
8Sprinkle 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
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
1With clean hands crumble the tofu into a medium bowl.
2Heat a large stovetop skillet on medium high heat. Add the onions, carrots, peppers, and mushrooms. Cook for 1 minute, stirring frequently.
3Stir in the crumbled tofu and cook for another minute.
4Add the pineapple juice, tamari, Worcestershire sauce, garlic powder and onion powder.
5Stir in the rice, asparagus, and pineapple.
6Bring to a boil then reduce heat to simmer, stirring occasionally, until all of the liquid is absorbed, about 7–10 minutes.
7Remove from heat and divide between four plates.
8Sprinkle 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
