Pineapple Thai Basil Tofu
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.
20 min
2 servings
520 calories
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
Instructions
Chop tofu into bite-size cubes. Slice carrots into rounds.
Heat oil in Wok over medium-high heat. Add tofu, carrots, pineapple, broth, and seasoning; cook 6–9 min, or until carrots are tender.
Add rice; stir-fry 4–5 min.
Season with salt and pepper. Add cilantro, if desired.
Nutritional Information
Per serving: Calories 520, Fat 22 g (Saturated 3 g, Trans 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.