I specialize in recipes that are enjoyed by all, no matter your eating style, so whether you follow a plant based diet or are just looking to work a few more vegetables into your diet, you’re sure to find something you love. From vegan dinners, to breakfast, lunch, meal prep, desserts, and snacks, I have a little something for everyone! So here we are again today with a new glorious vegan recipe named “Pineapple Fried Rice”, get in and let’s make it together:


  • 2 cups cooked cold rice of choice *
  • 1 cup chopped pineapple

Tofu scramble:

  • 1/2 block organic tofu
  • 1 small onion
  • 2 garlic cloves
  • 1/2 tbsp nutritional yeast
  • Pinch of Kala Namak salt *
  • Pinch of turmeric for color
  • Black pepper to taste


  • 1 red bell pepper
  • 1 carrot
  • 2 spring onion
  • 1 cup chopped broccoli florets
  • 1/2 cup shelled edamame
  • 1/4 cup corn
  • 1/4 cup peas

To season:

  • 2 tbsp coconut aminos
  • 2 tbsp teriyaki sauce
  • Chili flakes to taste

Optional:Pineapple bowl for serving


Wash and peel all vegetables and if using frozen peas, corn and edamame, take them out of the freezer and set aside.Dice carrot and bell pepper, cut broccoli into small florets and slice spring onion.Finely dice onion and garlic and sauté them with a small drizzle of avocado oil or a splash of water in a large non stick pan or wok. Start with the onion, then add garlic once onion is starting to brown.Crumble tofu with a fork, add it to the pan together with the spices and continue cooking for a few more minutes until all excess liquid from the tofu is gone.Set tofu scramble aside and sauté carrot, bell pepper, broccoli and spring onion until veggies are slightly tender but not overcooked.Add rice, peas, corn, and edamame to the pan and stir until everything is well combined and heated through.Season with coconut aminos, teriyaki sauce and chili to taste.Add tofu scramble back to the pan and fold in pineapple pieces.Serve in a (pineapple) bowl and enjoy

Notes: Previoulsy cooked rice works best. Make sure to let it cool down completely before using.Kala Namak salt adds a bit of an “eggy flavor” to the dish but can be substituted with regular salt.



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