My guests couldn't stop raving about this pineapple fried rice recipe. There's something about the slightly sweet addition of the pineapple and the crunch of the vegetables and the creaminess of the tofu that gets them every time.
This is an especially good recipe for leftover rice and a good one for your weekend prep. Or, you could use another grain such as quinoa, barley or farro if you prefer.
There's a bit of chopping with the onion, carrots, bell peppers, and green onions and if you've done that ahead of time, it'll be a breeze to put together. You could also pre-make a couple of batches of the baked tofu and split them between two recipes, including this one.
The baked tofu works well here as your protein. After pressing the cube of tofu, cut into equal-sized cubes and marinate for at least 10 minutes. Then, bake 30 minutes, turning once after 15 minutes. They will shrink a little.
I've also pan-fried the tofu in a non-stick pan. You'll need to tend to the tofu and turn it as it browns but this is another option instead of baking the tofu.
The sauce if optional as this dish is delicious the way it is, but it's there for you if you'd like to try it.
I love how colorful it is and it's great to serve to non-vegetarians, as well.
Here's a few more Rice-inspired plant-based meals:
I'd love to hear your feedback in the comments below for this Pineapple Fried Rice recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking