34min 4 ppl
Vegan Pineapple Fried Rice
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 6 steps
Easy: ≤30 min and ≤6 steps
440 kcalper person
Protein 13g
Carbs 56g
Fats 19g
About this dish
The same golden tofu, curry powder and sweet pineapple as the vegetarian version, without the egg — every bit as fragrant straight from the wok.
Allergy Info
Gluten, Soya, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovescrushed2
- Onionsdiced1
- Pineapplepeeled, cored and cut into 2cm chunks200 g
- Spring onionssliced2
Plant Proteins
- Firm tofupressed and cut into 1.5cm cubes300 g
Dried Goods
- Jasmine ricecooked and cooled, ideally a day old300 g
- Cashew Nutstoasted60 g
- Raisins30 g
Spices & Seasonings
- Curry Powder1 tsp
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil4 tbsp
- Light soy sauce2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Press the tofu and cut into 1.5cm cubes; dice the onion, crush the garlic and cut the pineapple flesh into chunks.
Approx. 8 minutes
2
Heat 1 tablespoon of the oil in a wok over medium-high heat and fry the tofu for 6 minutes, turning occasionally, until golden, then set aside.
Approx. 6 minutes
3
Heat the remaining oil in the wok, add the garlic and onion and stir-fry for 2 minutes until fragrant.
Approx. 2 minutes
4
Add the cooked rice, curry powder and soy sauce and stir-fry for 4 minutes, breaking up any clumps, until evenly coated and heated through.
Approx. 4 minutes
5
Fold in the tofu, pineapple, cashew nuts, raisins and white pepper and toss for 2 minutes.
Approx. 2 minutes
6
Scatter over the spring onions and serve immediately.
Approx. 2 minutes
