Pineapple Fried Rice with Tofu
Ingredients
- 2 cups cooked rice
- 1 cup chopped pineapple
Tofu egg mixture
- 1/2 block organic firm tofu
- 1 small onion
- 2 garlic cloves
- 1/2 tbsp nutritional yeast
- 1/4 -1/2 tsp kala namak salt
- Pinch of turmeric
- Pepper to taste
Vegetables
- 1 red bell pepper
- 1 carrot
- 2 spring onion
- 1/2 cup shelled edamame
- 1 cup chopped broccoli florets
- 1/4 cup corn
- 1/4 cup peas
Seasoning
- 2 tbsp coconut aminos
- 2 tbsp teriyaki style sauce
- Chili flakes to taste
Preparation
Prepare the veggies by washing and peeling the bell pepper and carrot, then dice them. Cut the broccoli into small florets and slice the spring onion. If using frozen peas, corn, and edamame, take them out of the freezer and set aside.
Finely dice the onion and garlic and sauté them with a few drops of oil or a splash of water, starting with the onion, then adding garlic once the onion begins to brown.
Break up the tofu into crumbles with a fork, add it to the pan together with the spices, and continue cooking for a few more minutes. Add a splash of unsweetened plant milk if the texture is too dry.
Set the tofu aside and sauté the carrot, bell pepper, broccoli, and spring onion, then add the peas, corn, and edamame to the mix.
Add the rice and stir until everything is well combined and heated through.
Add the tofu back to the pan or wok and season with coconut aminos, teriyaki sauce, and chili flakes to taste.
At the very end, add the pineapple and serve.
Tips
Use previously cooked rice that has been cooled completely for best results.
Optionally serve in a pineapple boat.
The teriyaki style sauce can be substituted with something like Trader Joe's Island Soyaki sauce.
