14ounces non-gmo extra-firm tofu, drained
2tablespoons gluten free soy sauce, I use Tamari
1– pineapple, or 11⁄2 cups diced pineapple
1tablespoon coconut oil
— onion, thinly sliced
— Pink Himalayan Sea salt
3– cloves garlic, minced
2teaspoons curry powder
1teaspoon ground coriander
1teaspoon chili-garlic sauce
— carrot, peeled and shredded
1/2cup frozen peas
3/4cup cooked rice, preferably brown basmati or quinoa
1/4cup vegetable broth
Preheat the oven to 325 degrees. Grease a small baking sheet.
Press the tofu to get out as much water as possible. After pressing, cut the tofu into 1⁄2-inch cubes. In a bowl, toss tofu with Tamari sauce until each cube is coated. Place in one layer on the prepared baking sheet. Bake for 35 minutes, turning the tofu a couple of times with a spatula. Remove from oven and set aside.
To prepare pineapple, cut in half lengthwise using a sharp knife. Remove the flesh and cut into bite-sized pieces. Set aside 11⁄2 cups for this recipe, and save the rest for another use (see here for other uses) Reserve the shell for serving.
In a large skillet or wok, heat oil over medium-high heat and sauté onions until soft and lightly browned. Season with pink salt. Add garlic, curry, coriander, and chili-garlic sauce, and let cook a few more minutes. Add cashews, carrots, peas, raisins, rice, broth, pineapple, and tofu. Cook until heated through and adjust salt to taste. Serve the rice or quinoa like they do in Thai- land—in the pineapple shell!
Raw Joy, Jackie