Pineapple Curry

Curry could make the world go 'round. Just saying.


What You'll Need:

1 block tofu, sliced lengthwise and pressed*
coconut oil
salt and pepper

8 green onions, sliced
2 Tbsp minced ginger
5 cloves garlic, minced

1/2 c veggie stock

1 red bell pepper, diced
1 can pineapple {in juice}, drained OR 2 c fresh pineapple, chopped

2 1/2 tsp curry powder
1 c coconut milk
1 tsp tamari or soy sauce
juice of 1 lime

1/4 c fresh basil, minced

brown rice


*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator


Preheat oven to 350*

Rub tofu with coconut oil, salt and pepper. Place on baking sheet. Bake for 20 minutes on one side, flip, bake for an additional 20 minutes.

Meanwhile, start cooking rice. (2 c water for every 1 c rice + sea salt)

While tofu & rice are doing their thing, saute onion, ginger and garlic in a large frying pan with a tsp of coconut oil. Saute for 2-3 minutes or until aromatic. 

Add veggie stock to pan, bring to a boil. Lower heat to a simmer. Add pineapple and pepper. 

After a minute or so, add curry powder, coconut milk, tamari and lime juice. Stir well to mix. Remove from heat, cover.

Serve tofu and coconut goodness over brown rice. Top with minced basil. 


Serves 2, with a little bit left over for lunch the next day.
Recipe modified from The China Study All Star Collection, by Leann Campbell, PhD