Vegan Pineapple Tofu Fried Rice is a delicious homemade version of the take-out favorite… and it’s even more fun when served in pineapple boats! The crispy baked tofu on top makes it extra tasty and satisfying.
Hey heyyy friends! Sorry about being so quiet this week, I’ve just had lots of things going on (and lots of prep for Thanksgiving and the Christmas season ahead), but we are baaaack. And just in time, because today (November 1st) is WORLD VEGAN DAY! Say whaaa?! I mean, clearly, at this point in my life everyday is world vegan day for me BUT I will take any excuse to spread the message 🙂 I not only whipped up this awesome Vegan Pineapple Tofu Fried Rice for you today, but I also gathered a few bloggie friends to share some more plant-based recipes! Be sure to check out the list below for all the goods.
Not only is today world vegan day, but November is actually world vegan month! What a fantastic reason to celebrate! If you currently eat meat/animal products, I highly encourage you to do your research about where your food comes from and what happens to it before it shows up on your plate. Even products that are seemingly cruelty-free like eggs and dairy aren’t what they seem! There are tons of great documentaries on Netflix as well if you’re not in the mood for researching on the Internet and dodging questionable sites. Game Changers recently came out and it has had an amazing positive effect for the vegan community! It is about ATHLETES who are thriving on a plant-based diet, which is just incredible! Who says vegans don’t get enough protein, again? 😉 This pineapple tofu fried rice would probably fit better in the athletes’ cheat day diet BUT STILL. It is animal-free and absolutely delicious!
Okay so very important question… do you guys like pineapple in savory dishes?! Clearly I do, as shown by this pineapple tofu fried rice and the vegan aloha burgers I made a few months ago. HOWEVER – I just cannot do pineapple on pizza. Yuck! I think it has to do with the cheese. I’ll do pineapple with rice, tofu, faux meat, whatever, but melted cheese on pineapple makes me gag. LOL. What about y’all?!
As promised, here are all the vegan recipes my friends made for today! Most of these ladies are not even vegetarian, so I am so proud of them for making some plant-based goods for the occasion 🙂
Happy World Vegan Day Day!
Aloo Gobhi Masala (Indian Spiced Potatoes and Cauliflower) by Food Trails
Black Bean & Pineapple Tacos by Kate’s Recipe Box
Provençal Vegetable Tian by Culinary Adventures with Camilla
Roasted Brussels Sprouts, Apples and Onions by A Day In The Life On The Farm
Roasted Root Vegetables by The Spiffy Cookie
Vegan Eggnog by The Urben Life
Vegan Pineapple Tofu Fried Rice by The Baking Fairy
Tips for pineapple tofu fried rice success:
- I absolutely loved making pineapple boats for this pineapple tofu fried rice, as I thought they were SO FUN! All you have to do is split a pineapple in half and scoop out the insides. You will use the pineapple for the rice, so no waste here. Of course, you can also serve in normal bowls (boring)!
- I cooked up brown rice for this dish, but you can also use white rice (or even quinoa). In a pinch, feel free to use ready-to-use frozen rice or microwavable pouches!
- The tofu has dual purpose in this dish – half is crumbled in the rice and used in place of scrambled eggs, and the other half is baked in the oven until crispy and used on top. There’s lots of ways to personalize! If you eat eggs, you can use 1-2 eggs scrambled into the rice and just use the tofu for the topping. You can also change it up and use frozen chick’n strips or another protein for the topping, and only use the tofu for the scramble! You do you, boo.
- If you’re not feeling all the work that goes into cleaning a fresh pineapple, you can absolutely use canned instead!
I hope you guys love this pineapple tofu fried rice as much as we did! It is so tasty and such a great dinner for all year round. If you’re wanting more vegan recipes well… you know you’re in the right place 😂 Have fun browsing the website!!
- *for the rice*
- 1 whole pineapple (or 1 cup pineapple chunks)
- 1 cup quick cooking brown rice + 2.5 cups water
- 1 vegetable bouillon
- pinch of salt
- 2-3 tbsp olive oil
- 1 cup frozen peas, thawed
- 1 large carrot, diced small (about 1 cup)
- 4 green onion stalks, chopped
- ½ lb extra firm tofu
- 3 tsp garlic salt (can sub regular salt)
- ¼ tsp turmeric (for the tofu scramble)
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ cup soy sauce (can use tamari or coconut aminos to make GF)
- 2 tbsp sriracha
- 2 tsp sesame oil
- *for the crispy tofu*
- 1 lb package extra firm tofu, pressed of excess water
- 1 tsp garlic salt
- 1-2 tbsp soy sauce
- 1-2 tsp sesame seeds
- First, prepare your pineapple boats. Wash and dry your pineapple. Using a large, sharp knife, carefully cut the pineapple in half.
- Using the knife, make shallow cuts in each half of the pineapple (you don't want to cut all the way through the skin), and use a spoon to scoop out the flesh. Set the pineapple boats aside for now.
- Cut the pineapple into small pieces, discarding the hard core in the middle. You will need 1 cup for this recipe. Eat the rest!
- Next, prepare the rice. Combine the rice and water in a medium pot, and add in the bouillon and pinch of salt. Bring to a boil, then cover and reduce heat to a simmer. Cook for 20-25 minutes, until rice is tender but not mushy. Rinse and drain the rice, and set aside.
- While the rice cooks, prepare the baked crispy tofu.
- Preheat oven to 425F and line a baking sheet with a silicone liner or parchment paper.
- Cut your pressed tofu into bite-sized cubes, and spread in a single layer on the baking sheet. Sprinkle on the garlic salt and sesame seeds. Cook for 35-40 minutes, until golden brown and firm.
- Meanwhile, make the vegetables.
- In a large pot or wok, heat the oil over medium-high. Add in the carrots, green onions, and peas, and cook for 5-6 minutes, until onions are starting to look translucent and the carrots are becoming tender. Stir in the pineapple pieces.
- Push the vegetables to one side of the pan, and add a bit more oil. In the empty half of the pan, crumble the ½ lb of extra firm tofu to resemble scrambled eggs. Add the turmeric just to the tofu (otherwise everything will turn bright yellow!). Cook for a few minutes, until tofu starts to look a bit crispy and caramelized at the edges.
- At this point, mix everything together and add in the onion powder, garlic powder, and salt.
- When the rice is ready, rinse it and add it to the pot. Mix everything together, and add the soy sauce, sriracha, and sesame oil. Stir and give it a taste, adding more seasonings as needed.
- To serve, plate up the fried rice (in the pineapple boats, if using).
- Toss the cooked tofu cubes in the reserved soy sauce, and add on top. Garnish with more green onions on top and enjoy!