Pineappletofu Recipes
PINEAPPLE CAKE
"I often prepare this moist golden cake at Easter, but it's wonderful just about any time of year," relates Linda Sakal of Biloxi, Mississippi. Pineapple frosting provides the fast finishing touch.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator.
Nutrition Facts :
VEGAN CRISPY HAWAIIAN GARLIC TOFU
Crispy tofu and jalapenos tossed in a sweet and salty Hawaiian garlic sauce.
Provided by Lauren Hartmann
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Make sure you prep your tofu, by pressing it first, either in a tofu press, or by placing the tofu on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better, and you can even do it the day before or the morning of.
- When ready to make the tofu, start with the sauce. In a small sauce pan, whisk together the soy sauce, pineapple juice, agave, 3 Tbsp. of water, chopped garlic and grated ginger. Heat on low.
- Bring to a simmer, then in a small bowl, whisk together 1 tsp. of corn starch and 1 tsp. of water. Until the corn starch has dissolved in the water. Add that to the sauce. Whisk to combine and continue to simmer for a minute until the sauce thickens. Once the sauce is nice and thick, turn off the heat. Try to keep it warm by covering it.
- While the sauce is simmering you can start making the tofu and jalapenos.
- Now in medium sized mixing bowl, combine the flour, 1/2 c. corn starch and salt. Stir to combine. Then cut the pressed tofu into cubes and toss all of the tofu into the corn starch/flour mixture to coat, then toss the jalapeno slices into the mixture as well.
- Then heat about 1/2 an inch of light oil in a skillet on medium high. Once the oil is hot, shake the excess flour/corn starch off of the tofu, then fry the tofu and jalapenos on each side until the tofu is brown and very crispy on all sides, this will take a few minutes on each side. Remove the tofu and jalapenos from the oil once they are crispy.
- Now, toss the tofu and jalapenos into the sauce, heating the sauce back up on low if needed. Serve immediately with rice and/or veggies.
TERIYAKI TOFU WITH PINEAPPLE
Teriyaki and tofu work very well together. The tofu soaks up the sauce so well and when mixed with the pineapple it adds a tangy bite. Serve on a bed of steamed rice!
Provided by veggigoddess
Categories World Cuisine Recipes Asian
Time P1DT1h30m
Yield 4
Number Of Ingredients 3
Steps:
- Cut tofu into bite sized pieces and place it in a deep baking dish; add pineapple. Pour in teriyaki sauce. Refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 31.5 g, Fat 7.5 g, Fiber 2.7 g, Protein 22.2 g, SaturatedFat 1.1 g, Sodium 5531.9 mg, Sugar 24.4 g
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- Pat dry tofu and cut into small cubes. Mix corn starch with water in a wide bowl until well combined. Add tofu and mix to coat well. Set aside.
- Heat 2-3 tbsp oil in a shallow, non-stick pan. Add tofu in two batches and fry until crisp and light brown from all sides.Drain on a plate lined with paper towel.
- In a sauce pan, combine all pineapple glaze ingredients except corn starch. Cook on medium heat until sauce is bubbling and has started thickening, about 4-5 minutes.
- Mix corn starch with 1 tbsp water, mix fully then add into cooking sauce and stir to combine. Continue cooking for 3 minutes or until sauce looks glossy and thick.
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- Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
- Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.
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- Stir the vegetable broth, cider vinegar, maple syrup, soy sauce, sriracha, garlic, pineapple, and bell pepper together in small saucepan and place it over medium heat.
- Bring the mixture to a simmer. Lower the heat and allow it to simmer for 15 minutes, stirring occasionally.
- While sauce simmers, whisk the cold water and 1 tablespoon of cornstarch together in a small bowl. Set it aside.
- Begin preparing the tofu. Heat about 1/4 cup of oil in a medium nonstick skillet over medium heat. The oil should be about 1/8 to 1/4 inch deep.
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Author Cassandra TalmadgePublished 2016-07-19Estimated Reading Time 5 mins
- CARROT PINEAPPLE PALEO MUFFINS. Nutrition: 242 calories, 6.8 g fat (3.4 g saturated), 146 mg sodium, 39 g carbs, 1.5 g fiber, 12.7 g sugar, 6.4 g protein.
- PINEAPPLE UPSIDE DOWN CUPCAKES. Nutrition: 177 calories, 6.2 g fat (2.8 g saturated), 173 mg sodium, 30.2 g carbs, 0.5 g fiber, 23.9 g sugar, 1.2 g protein.
- HAWAIIAN HAM AND PINEAPPLE SKEWERS. Nutrition: 291 calories, 11 g fat (3.7 g saturated), 578 mg sodium, 21.1 g carbs, 2 g fiber, 15.5 g sugar, 21.4 g protein.
- PINEAPPLE MINT SMOOTHIE. Nutrition: 64 calories, 0 g fat (0 g saturated), 7 mg sodium, 16.7 g carbs, 2.1 g fiber, 12.2 g sugar, 1 g protein. Need a boost in your morning brain power?
- PINEAPPLE SALSA. Nutrition: 64 calories, 0 g fat (0 g saturated), 5 mg sodium, 17 g carbs, 3.3 g fiber, 9.2 g sugar, 1.3 g protein. Diced pineapple, tomato, red onion, cilantro come together and are spritzed with lime juice and a pinch of salt and pepper to create a guiltless, flavorful salsa.
- CARROT RAISIN PINEAPPLE SALAD. Nutrition: 143 calories, 2.6 g fat (0 g saturated), 133 mg sodium, 31 g carbs, 4 g fiber, 19.5 g sugar, 1.7 g protein (calculated without honey)
- PINEAPPLE COCONUT BAKED OATMEAL. Nutrition: 220 calories, 10.5 g fat (3 mg saturated), 81 mg sodium, 25 g carbs, 3.5 g fiber, 6.5 g sugar, 7 g protein. Bored with the same old bowl of oats?
- CREAMY PINEAPPLE SORBET. Nutrition: 131 calories, 2.4 g fat (1.5 g saturated), 4 mg sodium, 29.1 g carbs, 1.2 g fiber, 26.2 g sugar, 1 g protein. Unlike your average pint of Ben and Jerry's, this recipe isn't loaded with saturated fat and calories.
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- Drain tofu and place between a clean double folded kitchen towel, or paper napkins. Place a medium stainless steel pot on top to help press the tofu, releasing it of excess moisture. If using super-firm tofu, skip this step. Let set while making the sauce. If using bamboo skewers, at this time you may also like to soak them in water to keep them from burning on the ends.
- In a small saucepan, add coconut amino’s/tamari, pineapple juice, garlic, ginger and optional sweetener, bring to a boil, reduce heat and cook on low for 1 minutes. In a small bowl, mix together the cornstarch/tapioca powder with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.
- Cut tofu into 3/4 – 1 inch cubes, place in a shallow baking dish and add about 1/3 – 1/2 of the sauce, gently toss to coat tofu, cover and let marinate for at least 30 minutes. Chop and prep the veggies. Thread tofu & veggies on the skewers, distributing evenly, in whatever order you like.
- Turn on grill to medium high and coat with oil. Once grill is nice and hot, add skewers and cook, turning every so often, until tofu is slightly charred and vegetables are fork tender (or al dente if you prefer), about 8 minutes. Brush with a little sauce on the skewers while cooking if you like. Just be sure to save some for dipping later or adding over top of your grain.
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- Whisk together the marinade in a medium bowl or resealable container: olive oil, lime juice, garlic, cilantro, chili powder, paprika, s + p.
- Add in the cubes of tofu and toss gently so that all sides of the tofu get some sauce on them. Marinate the tofu for at least an hour but if you can do it overnight, that’s even better.
- Assemble the skewers by alternating pieces of tofu and pieces of the pineapple until all of the food is used up. You should get about 8 skewers.
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- Strawberry Mousse. Clémence Moulaert‘s Strawberry Mousse is not only delicious, but it also takes just three ingredients: tofu, agave nectar, and strawberries.
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- Press the tofu for 15 minutes. While the tofu is pressing, mix up the sweet and spicy sauce. In a small bowl, whisk together the ketchup, tamari, 1 tablespoon of oil, adobo, garlic powder, and minced ginger.
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- Start by pressing the tofu for about 15 minutes. Place the tofu on a paper towel-lined plate, cover the tofu with another paper towel and put something heavy on top of it (a cookbook works well). Set aside.
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- Pour the marinade into a plastic Ziploc bag: 2 tbsp soy sauce, 2 tbsp pineapple juice and 1/2 inch of fresh peeled ginger. Add the cubed tofu and mix around so it's all covered with marinade. Place in the fridge for at least 30 minutes.
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- Put the tofu cubes in a bowl, add soy sauce, and pineapple juice. Toss well. Spread on a baking sheet and bake in a pre-heated oven for around 15 minutes at 200° C.
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- Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
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Estimated Reading Time 1 min
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From justinesnacks.com
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From kathysvegankitchen.com
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