Baked Pineapple Curry Tofu with Fried Basmati Rice and Veggies

Baked Pineapple Curry Tofu with Fried Basmati Rice and Veggies

Florida Coastal Cooking

Serves about 4-6

 Vegan, Gluten Free, Dairy Free

Tofu Ingredients

1 block firm organic tofu

1 cup pineapple juice

2 Tbsp curry powder

2 heaping Tbsp white miso

2 tsp dark sesame oil

Rice Ingredients

2 cups cooked basmati rice

2 teaspoons canola oil

1 onion, diced

2 carrots cut into matchsticks

4 cups cabbage, shredded

1 cup sliced green onion

3 cloves garlic, minced

1/2 to 1 tsp dried ginger

1 1/2 Tbsp Bragg Liquid Aminos

2 Tbsp rice vinegar

1 tsp toasted sesame oil

Hot red pepper sauce, to taste


1. Press tofu 1 hour to overnight to remove water. Cut into 1 inch cubes. Whisk marinade in a small bowl and pour over tofu. Marinate overnight.

2. Preheat oven to 375. Spray a baking sheet with cooking spray; add tofu and bake 30 to 40 minutes or until golden.

3. Heat canola oil in a wok or straight sided skillet over medium-high heat; add onion and carrot and cook about 5 minutes. Add cabbage, green onion, garlic and ginger; cook an additional two minutes or until veggies are softened.

4. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Remove from the heat; stir in sesame oil and hot sauce.