Vegan Pineapple Fried Rice with Tofu

What a delicious surprise this vegan pineapple fried rice with tofu!!! I got this recipe from a package of the Carolina Jasmine rice. Very often I find amazing recipes on the boxes of products I usually buy such as rice, flours, legumes, etc., so I decided to “veganize” this recipe by substituting shrimp for tofu and using homemade fish sauce (I boiled shiitake mushrooms with soy sauce).

This recipe came out so good! I am definitely making it again. I chose this recipe as part of my food prep and added a portion of winter greens with chickpeas. Excellent source of protein from the tofu and chickpeas, carbs from the rice (though I used white rice, I will make with brown next time) and fat from coconut oil.

You can easily make the fish sauce yourself, by boiling shiitake mushrooms, salt, and soy sauce. I added the link of the recipe I used. Adding miso and some sea weed instead of salt gives a great “fishy” flavor.

Ingredients

1 cup Jasmine rice (or regular long grain)
1 can (20 oz) pineapple, drained (I used 1 cup of fresh pineapple, cubbed)
3 scallions, chopped
1 large red chili, finely chopped
3 sprigs cilantro, chopped
3 tablespoons extra-virgin olive oil, divided
1 block tofu, cubed
2 teaspoons garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons “fish” sauce
1 teaspoon sugar (I used maple syrup)
cilantro for garnish

Instructions

Prepare the rice according to package instructions and set aside. In a medium bowl, combine pineapple, scallions, chili, and cilantro; mix and set aside.

Heat 1 tablespoon oil in a skillet, cook tofu making sure all sides are browned, set aside. Using the same skillet, over medium heat, add remaining oil. Saute garlic for a couple of minutes, Add rice and stir. Add the “fish” sauce, soy sauce and sugar of choice. Stir and heat thoroughly. Fold in pineapple mixture and tofu. Heat through. Garnish with cilantro.