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caramelized-pinapple-and-tofu

Caramelised Pineapple & Tofu

Fancy trying something different this Rosh Hashanah? This high protein recipe is sure to wow your guests.

Recipe from the brand new book ‘Vegan The Cookbook‘ by Jean-Christian Jury, published in hardback by Phaidon, RRP £29.95.

caramelized-pinapple-and-tofu

Ingredients

270 g chopped pineapple

500 g diced tofu, fried

1 clove garlic, finely chopped

2 tbsp tamari / soy sauce

1 tbsp superfine (caster) sugar

2 spring onions (scallions), sliced

salt and freshly ground black pepper

To garnish: 2 tbsp chopped coriander (cilantro)
cooked long-grain rice to serve

Instructions

1

Put the pineapple, tofu, garlic, tamari or soy sauce, and 1/2 cup (120 ml water) into a Dutch oven (casserole).

2

Add the sugar, spring onion (scallions) and season with salt and freshly ground black pepper. Stir well.

3

Set the Dutch oven over medium heat and cook for about 30 minutes, until the liquid has reduced by half.

4

Transfer the stew to a serving dish, garnish with the coriander (cilantro), and serve over hot rice.

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