Kale and Asparagus Pineapple Fried Rice with Maple Glazed Tofu, Vegan and Gluten-Free

The best recipe for Kale & Asparagus Pineapple Fried Rice with Maple Glazed Tofu
kale and asparagus pineapple fried rice with maple glazed tofu vegan gluten free best recipe

This recipe was thrown together on a whim, but I have to admit it came out quite nice!  Sometimes the best recipes are the ones that require no thought!

I love fried rice, but don’t love all the oil and starchy white rice.  I’m calling this “fried rice,” but it’s more of a veggie stir fry with a hint of brown rice as the vegetables and tofu make up the bulk of the meal.  For dinner, it’s best to keep grains and starches to a minimum as you won’t be burning off the extra energy late in the evening.

kale and asparagus pineapple fried rice with maple glazed tofu vegan gluten free best recipe
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Kale & Asparagus Pineapple Fried Rice with Maple Glazed Tofu

The best recipe for Kale & Asparagus Pineapple Fried Rice with Maple Glazed Tofu
Course Main Meal
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 303kcal
Cost $5

Ingredients

  • 1 bunch of asparagus trimmed and cut into inch pieces
  • 1 bunch kale de-stemmed and roughly chopped
  • 1 large carrot shredded
  • 5 cloves garlic minced
  • 1 tablespoon coconut oil
  • 1.5 – 2 cups cooked brown rice
  • 1 cup pineapple cut into chunks
  • 3 scallions chopped
  • For the sauce:
  • 1/4 cup orange juice
  • 1/4 cup toasted sesame seed oil
  • 1/4 cup bragg’s amino acids or tamari
  • you can use soy sauce however, then the recipe will no longer be gluten free
  • For the tofu:
  • 1 block extra-firm tofu non-GMO/organic, drained and cubed
  • 1 teaspoon coconut oil
  • 1 tablespoon pure maple syrup
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Whisk together sauce ingredients and set aside.
  • In a large skillet or stir fry pan, heat coconut oil over medium heat, add minced garlic and cook 2-3 minutes or until fragrant.
  • Add asparagus, kale and shredded carrot. Cook over medium heat until asparagus are tender, stirring occasionally.
  • Add cooked brown rice to the asparagus/kale mixture, add sauce and cook until rice is heated through, remove from heat.
  • Meanwhile, in a medium skillet, heat coconut oil over medium heat and add tofu. Drizzle with maple syrup and cook on each side until lightly golden, about 5 minutes.
  • In a large bowl, combine rice and vegetables, pineapple and tofu.
  • Top with chopped scallion and enjoy 🙂

Notes

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Nutrition

Calories: 303kcal | Carbohydrates: 17g | Protein: 10g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Sodium: 25mg | Potassium: 234mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4146IU | Vitamin C: 45mg | Calcium: 192mg | Iron: 2mg
Cristina C. RD LDN

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