Name: Kale & Asparagus Pineapple Fried Rice with Maple Glazed Tofu
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
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

The best recipe for Kale & Asparagus Pineapple Fried Rice with Maple Glazed Tofu

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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 recipe

Kale & Asparagus Pineapple Fried Rice with Maple Glazed Tofu

The best recipe for Kale & Asparagus Pineapple Fried Rice with Maple Glazed Tofu

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Prep Time: 5

Cook Time: 8

Total Time: 13

Course: Main Meal

Cuisine: American, Gluten Free, Vegan

Servings:

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

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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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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