Coconut Curried Tofu and Pineapple Lime Rice

What happens when one has too many cookbooks and actually uses them? Well sometimes one notices that two of their books are nearly similar. Both books are newer – one in 2010, one in 2011 and both by the same publisher. They are both vegan cookbooks but for different audiences. The book The Everything Vegan Cookbook is aimed at a more general audience and has things such as nutritional info, where as The Part-Time Vegan is aimed at a more youthful audience with menus added. In most cases who is going to notice it? I did … but then I cook and read a lot. To say the least The Everything book has a wider range of recipes and it had the Pineapple Lime Rice in it (page 138). The tofu as I mention below can be found in both books.

Still, double recipe-ing and all aside, the tofu is amazing tasting. Both recipes are winners to me!

Pineapple Lime Rice

Ingredients:

  • 1 batch baked brown rice (see below)
  • 2 Tbsp Earth Balance buttery stick
  • 5 tsp lime juice (bottled is fine)
  • 2 Tbsp fresh cilantro leaves, finely diced
  • 20 ounce can pineapple tidbits, well-drained

Directions:

For the rice -

Heat the oven to 375°. Bring 2½ cups water to a boil, add it, 1 Tbsp extra virgin olive oil and 1½ cups long grain brown rice to 2 quart or 8×8″ glass baking pan, cover with foil tightly and bake for 1 hour.

(Makes about 4 cups baked.)

Scrape the hot rice into a large heat safe bowl, toss with the Earth Balance until melted. Add in the lime juice, cilantro and pineapple and toss to combine.

This recipe can be found on page 158 of The Part-Time Vegan and on page 235 of The Everything Vegan Cookbook.

Coconut Curried Tofu

Ingredients:

14 or 16 ounce block extra firm tofu, well-drained

1 Tbsp canola oil

3 Tbsp natural peanut butter

2 Tbsp lower sodium soy sauce

2 Tbsp water

2 tsp sesame oil

1 tsp mild curry powder

¼ cup shredded coconut

2 Tbsp fresh cilantro leaves, finely diced

Directions:

Cube the tofu into bite size pieces.

Whisk the sauce ingredients together in a small bowl.

Heat a large non-stick skillet over medium-high, add the oil and the tofu and panfry until crispy and golden brown.

Turn to medium-low and add in the sauce and gently stir to coat. Cook for 5 minutes shaking often.

Add in the coconut and cilantro, heat through.

Serve plated with the rice.

Serves 3.

~Sarah

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