vegan pineapple tofu fried rice {in a pineapple boat!}
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.
Servings: 4
Ingredients
- *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 tablespoon 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 teaspoon garlic salt can sub regular salt
- ¼ teaspoon turmeric for the tofu scramble
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup soy sauce can use tamari or coconut aminos to make GF
- 2 tablespoon sriracha
- 2 teaspoon sesame oil
- *for the crispy tofu*
- 1 lb package extra firm tofu pressed of excess water
- 1 teaspoon garlic salt
- 1-2 tablespoon soy sauce
- 1-2 teaspoon sesame seeds
Instructions
- 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!