SERVES 2- 4 | 1 hour cook/prep
- 1 block extra firm tofu, pressed and sliced into 8 rectangles
- 3/4 cup pineapple juice (from the can of pineapple rings)
- 1/4 cup tamari
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons peanut oil
- 1 teaspoon Old Bay or cajun seasoning
- 1 1/2 cups brown rice, cooked
- 8 pineapple rings
- spinach, kale, collards or your favorite greens, washed and chopped
- 1/4 cup crushed peanuts, almonds or cashews
- leftover marinade from the tofu (1/3 cup liquid)
- 1/4 cup coconut milk
- 1 tablespoon cornstarch mixed with 1 tablespoon water
In an 8 x 8 baking dish, combine pineapple juice, tamari, rice vinegar, peanut oil and Old Bay. Place the tofu in the marinade.
Bake at 400 degrees for 20 minutes (flipping halfway through).
Meanwhile, start cooking the rice according to the package.
Lightly oil a hot skillet and sear the pineapple rings on each side. Set aside until ready to serve.
After 20 minutes in the oven, remove the tofu from the baking dish and transfer to a parchment lined baking sheet (reserving the marinade).
Increase the oven temperature to 420 and bake for another 20 minutes, flipping halfway through.
Meanwhile, heat the greens in the same skillet the pineapple rings were cooked in, with just enough oil to coat (olive oil, grapeseed or more peanut oil). Cook until greens are tender. Add crushed nuts and mix.
Put the leftover marinade in a small saucepan over medium heat until simmering. Add the coconut milk and mix with a whisk. Lower the heat and add the cornstarch/water and whisk until thickened.
Plate rice, greens, tofu and pineapple. Spoon the sauce over the finished dish.
Sourced from: Ulm, Lauren. “Pineapple Baked Tofu with Seared Pineapple Rings and Nutty Greens.” Vegan Yum Yum.