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A black bowl with yellow rice, red tomato slices, pineapple chunks, green peas and chopped green onion.
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Vegan Pineapple Fried Rice With Tofu

This easy vegan pineapple fried rice lets you turn leftover rice into a delicious meal by adding scrambled tofu, sweet pineapples, tomatoes, and green peas seasoned with a mild green curry. If you have 30 minutes, skip ordering take-out and make this protein-packed meal.
Course Main Course
Cuisine Asian, Thai
Keyword khao pad sapparod, pineapple fried rice, tofu fried rice, vegan fried rice
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 542kcal

Ingredients

  • 2 Tbsp Coconut oil
  • 1 Onion
  • 2 cloves Garlic
  • 8 oz Firm tofu
  • tsp Turmeric
  • ½ tsp Black salt
  • 2 cup Jasmine rice measured as cooked
  • 1+½ Tbsp Soy sauce or tamari for gluten-free
  • 2 tsp Granulated sugar optional depeding on sweetness of the pineapple
  • 2 tsp Curry powder
  • 9 oz Pineapple measured in chunks
  • 6 oz Tomatoes
  • 1 cup Green peas
  • 1 Green onion
  • ½ tsp Salt
  • tsp Black pepper

Instructions

Preparing the ingredients

  • Use firm tofu and press it.
  • Peel and cut the pineapple into bite-size chunks.
  • Peel and chop onion and garlic.
  • Wash and slice green onion.
  • Wash and slice tomatoes. Deseed them for better visual presentation.
  • Precook rice or use leftover rice. It is better if the rice is a day old.
  • We recommend frozen green peas, which you can add without thawing. So nothing to do there in this regard.
  • Pat pressed tofu gently with a paper towel to dry it. Then scramble it with your fingers.
  • Measure out all ingredients. Since stir-frying is quick, you will want to have all ingredients on hand.

Making vegan pineapple fried rice

  • Take a large skillet, wok, or non-stick frying pan and preheat it to medium-high heat. Add 1 Tablespoon of coconut oil and chopped onion. Fry it for 3-4 minutes until tender and opaque.
  • Add minced garlic and fry it for 1-2 minutes, stirring continuously.
  • Add tofu scrambles, turmeric, and black salt. Stir until well combined. Add some black pepper and salt. Fry for 2 minutes.
  • Add 1 Tablespoon of coconut oil. Wait for it to melt.
  • Add leftover long-grain rice, soy sauce (or tamari), sugar, and curry powder. Stir well and fry them for 3-4 minutes. The rice should sizzle.
  • Add pineapple chunks, tomato slices, and green peas. Stir well. Fry until warm. Don’t overcook them.
  • Top off the dish with green onions. Give it a good stir, and it will be ready to eat.

Video

Notes

  • Day-old rice is better than freshly made – Fried rice recipes are ideal for using leftover rice and making something quick for a weeknight lunch or dinner. If you precook the rice and add it to the wok while it is still hot, it will be sticky and soggy. It is also easier to burn. We recommend using cooled rice made the day of or the day before.
  • Frying is about high heat – It is not a sauteed rice recipe but a fried one. The vegetables will stay crunchy at the end rather than soft. It also makes for an easy and quick dish!
  • Why not serve it in a pineapple boat? See all our reasons above the recipe card. 

Nutrition

Serving: 1serving | Calories: 542kcal | Carbohydrates: 97g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 972mg | Potassium: 436mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1093IU | Vitamin C: 54mg | Calcium: 135mg | Iron: 3mg