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Updated: Oct 25, 2021

A colourful veggie packed dish with a spicy, tropical kick!

Serves 4


4 tablespoons olive oil

1 block tofu, pressed and cubed

1 shallot, minced

4 garlic cloves, minced

2 green chilli peppers, seeds removed and minced

1 large carrot, small diced

1 cup frozen peas

2 cups long grain brown rice, cooked

1 large pineapple, inside removed and diced

1/2 cup unsalted roasted cashews

1/3 cup raisins

2 green onions (green parts only), finely chopped

Handful of basil, chiffonade


1/4 cup tamari

2 tablespoons maple syrup

2 tablespoons curry powder

1 teaspoon toasted sesame oil *optional


In cast iron pan heat 2 tablespoons of olive oil over medium high heat, add tofu and pan fry 2-3 minutes each side until golden and crispy, set aside.

Heat remaining 2 tablespoons of olive oil over medium heat in large wok, add shallot, garlic and peppers, sauté until fragrant. Add carrots and peas, continue sautéing for additional 3-5 minutes until veg are tender, adding 1-2 more tablespoons of olive oil if necessary.

Add cooked rice, pineapple chunks, cashews and raisins, add in sauce. Simmer for 3-5 minutes, remove from heat and gently fold in tofu.

Dish out into pineapple bowls, top with green onions, basil and enjoy!

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