Epicure Recipes

Pineapple Thai Basil Tofu

Low-sodiumVeganSugar ConsciousDinnerLunchVegetarianGluten-freeHigh ProteinBetter Than TakeoutLunar New YearDairy-freeWokCommunity Recipe

20 min

2 servings

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Sweet, savoury, and a little spicy, this gluten-free and vegan dish bursts with colours and flavours! Whether you opt for fresh or canned pineapple, the result is utterly delicious. Bonus: fresh pineapple doubles as a show-stopping serving bowl for extra flair! Big thanks to Teena Currie for sharing this amazing recipe with our community.

Ingredients

  • 1 cup firm tofu
  • 2 medium-sized carrots
  • 2 tbsp olive oil
  • 1 cup pineapple chunks
  • 1⁄3 cup Vegetable Broth
  • 1 1⁄2 tsp Vegetable Broth Mix
  • 1 cup boiling water
  • 1 pkg Thai Basil Chicken Seasoning
  • 1 cup cooked rice
  • Salt & Pepper, to taste

Preparation

  1. Chop tofu into bite-size cubes. Slice carrots into rounds.
  2. Heat oil in Wok over medium-high heat. Add tofu, carrots, pineapple, broth, and seasoning; cook 6–9 min, or until carrots are tender.
  3. Add rice; stir-fry 4–5 min.
  4. Season with salt and pepper. Add cilantro, if desired.

Epicure Products Used

Nutritional Information

Per serving: Calories 520, Fat 22 g (Saturated 3 g, 0 0 g), Cholesterol 0 mg, Sodium 310 mg, Carbohydrate 60 g (Fiber 7 g, Sugars 18 g), Protein 22 g.

Tips

Instead of slicing carrots into rounds, dice or grate them.