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The inspiration for this dish definitely came from traveling and since that unfortunately is on hold for most of us….let’s bring some tropical feelings to the table! 🌴
Super easy to make, delicious and especially when served in a pineapple a definite eye catcher, don’t you think? 👀 Who else misses traveling?
𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐅𝐫𝐢𝐞𝐝 𝐑𝐢𝐜𝐞 🍍
2 cups cooked cold rice of choice *
1 cup chopped pineapple
1/2 block organic tofu
1 small onion
2 garlic cloves
1/2 tbsp nutritional yeast
Pinch of Kala Namak salt *
Pinch of turmeric for color
Black pepper to taste
1 red bell pepper
2 spring onion
1 cup chopped broccoli florets
1/2 cup shelled edamame
1/4 cup corn
1/4 cup peas
2 tbsp coconut aminos
2 tbsp teriyaki sauce
Chili flakes to taste
Pineapple bowl for serving
Wash and peel all vegetables and if using frozen peas, corn and edamame, take them out of the freezer and set aside.
Dice carrot and bell pepper, cut broccoli into small florets and slice spring onion.
Finely dice onion and garlic and sauté them with a small drizzle of avocado oil or a splash of water in a large non stick pan or wok. Start with the onion, then add garlic once onion is starting to brown.
Crumble tofu with a fork, add it to the pan together with the spices and continue cooking for a few more minutes until all excess liquid from the tofu is gone.
Set tofu scramble aside and sauté carrot, bell pepper, broccoli and spring onion until veggies are slightly tender but not overcooked.
Add rice, peas, corn, and edamame to the pan and stir until everything is well combined and heated through.
Season with coconut aminos, teriyaki sauce and chili to taste.
Add tofu scramble back to the pan and fold in pineapple pieces.
Serve in a (pineapple) bowl and enjoy 🍍
Notes: Previoulsy cooked rice works best. Make sure to let it cool down completely before using.
Kala Namak salt adds a bit of an “eggy flavor” to the dish but can be substituted with regular salt.