Pineapple Fried Rice with Coconut Crusted Tofu
Updated: Nov 21, 2019
This is easily my favorite dish I have created. It's simple to make, full of flavor, and eating right out of a pineapple add's a fun twist to this dish. Let's get started.
Ingredients: Cooked Basmati Rice (I use brown rice)
2-3 Medium Sized Carrots
1 Medium Onion
1 Medium Green Pepper
One Large Pineapple
Extra Firm Tofu
Whole Wheat Flour
Plant Based Milk (I use unsweetened almond milk)
Red Pepper Flakes
Salt and Pepper
Cook your rice according to the package. If easier, cook your rice the day before and store in an air tight container in the refrigerator.
Place your chunk of Tofu on a plate wrapped in a paper towel. Set another plate upside down on top of the tofu, then place something heavy on-top to help drain the water. Set aside.
Prep your veggies. I recommend dicing your onion and pepper and cutting your carrots in thin, long strips.
Cut your pineapple in half and cut around the edge to make a pineapple bowl by removing the giant inside chunk. Cut the pineapple into smaller chunks. Set aside.
Prep your tofu station. Add flour to one bowl/plate, add milk to another, and coconut flakes to the last.
Add coconut oil to a large skillet over medium-high heat. Add in the onion and garlic. Cook about 3 minutes then add in carrots, pepper, and corn. Cook for another 5-7 minutes, until vegetables start to soften.
While veggies are cooking, slice tofu into medium sized chunks. You want your tofu to be about an inch thick. Add coconut oil to another skillet over medium-high heat. Dip tofu in flour, milk, then coconut flakes. Add to the skillet and cook about 3-4 minutes per sized until slightly browned.
Add your cooked rice to the skillet with your veggies. Mix in frozen peas, soy sauce, pineapple chunks, cashews, and seasonings. Continue stirring until warm throughout. Serve by scooping your rice mix into the hollowed pineapple. Top with coconut tofu and Enjoy!