Tasty Tofu + Pineapple Curry

Hey guys! Thank you so much for all the amazing feedback on my first recipe. I really wanted to swap the theme and I went with a combo of two meals I've been loving recently! I popped over to my friend's house for dinner and she made the most delicious Thai food with tofu + pineapple. I also had a peanut stew that replaced chicken with pineapple which was equally as delicious. This meal is definitely one that I would describe as juicy, spicey, warming and comforting. It's a curry with a spin and completely vegan.

So for this recipe, it's all about merging two flavours together. It takes about 25 minutes to go through the prep and the cooking so it really is a simple one. I love spice but you may like to lessen the chilli. So I'm going to be starting with simple rice, if I put two cups of long grain rice in, I put five cups of water. Normally with vegetable stock for flavor. So we get that going.

Rice 

  • Long Grain Rice (2 cups)

  • Vegetable Stock (1 cube)

  • Salt (1 sprinkle)

Base Paste

  • Red Onion

  • White Onion

  • Sweet Peppers

  • Ginger (1 tspn)

  • Garlic (1 tspn)

  • Chilli (1 tspn)

  • Chilli Flakes (1/4 tspn)

  • Cumin (1/4 tspn)

  • Garlic Powder (1/4 tspn)

  • Coriander Powder (1/4 tspn) (This is the base of the 'Fish' addition in Picture (premixed)

  • Lemon Juice (1/4 tspn)

  • Ground Ginger (1/4 tspn)

Tofu

  • Coconut Oil (1 tspn)

  • Marinated Tofu (1 Packet)

  • Light Coconut Milk (1/3 Tin)

  • Soy Yogurt (1 tbspn)

So I cooked out the red and white onion in the pan with vegetable oil, olive oil can be too much so pick something that's not flavoured. Then I added the easy chop garlic, ginger and chilli, (you can use fresh it's even better.) Then I added all the spices and the peppers and coat the entire pan so it's really like a chunky paste. The rice takes about 15 minutes to cook and you should have some left over water in the pan, I throw the paste and peppers into the rice and cook it out together.

In a separate pan, I cooked out the tofu, half a tub of chopped pineapple which I like chunky, but you can dice it up a little more. Make sure the juice starts to release and add the yoghurt, coconut milk and stir together. This takes no time at all and you should keep the rice and vegetable mixture off the heat to soak in the flavours. All that's left to do is combine them! 

I finished the dish off with some slightly diced spring onions that were purple, extra booj for the booj. You can add fresh coriander leaves and even some cashews. I had some orange juice and here we go! This dish is delish and super yummy and juicy. If you're bored of plain vegetable curries or mixes, this is one for you.

Let me know if you try it!

Joe

Joseph Harwood