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Dinner

Pineapple Curry Tofu

Las Vegas Chef Mayra Trabulse, owner of Pura Vida Bakery & Bystro, shared this vegan dish for the American Heart Association Flavors of the Heart competition, which we judged!

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Vegan Pineapple Tofu Curry Recipe
Yvonne Duivenvoorden
Servings
7

Ingredients

  • 1/4 cup all-purpose whole-wheat flour
  • 2 tsp curry powder, divided
  • Sea salt and fresh ground black pepper, to taste
  • 1 pkg extra-firm tofu (350 g), drained and cut into 1-inch cubes
  • 1 tbsp coconut oil, divided
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz fresh pineapple, cut into 1/2-inch pieces (about quarter of pineapple)
  • 14 oz diced tomatoes, boxed or jarred (TRY: Pomi Chopped Tomatoes)
  • 3 tbsp unsweetened currants or raisins
  • 2 tsp Asian hot sauce (such as Sriracha)
  • 1 3/4 cups light coconut milk
  • 1 tsp tapioca flour
  • 1/3 cup chopped fresh cilantro, divided
  • 2 tbsp fresh lime juice
  • 1/3 cup coarsely chopped raw unsalted cashews, optional

Preparation

  1. In a medium bowl, combine whole-wheat flour, 1 tsp curry powder, salt and black pepper. Add tofu, tossing to coat.
  2. In a large nonstick skillet, heat 1/2 tbsp oil on medium-high. Add tofu and cook, stirring occasionally, until lightly crisp on all sides, about 5 minutes. Transfer tofu to a plate; return skillet to stove top and reduce heat to medium. Add remaining 1/2 tbsp oil. Add green pepper, onion and garlic and cook until tender, stirring occasionally, about 3 minutes.
  3. Stir in pineapple, tomatoes and their juices, currants, remaining 1 tsp curry powder and hot sauce. Bring to a boil; return tofu to skillet and reduce to a simmer. Cover and cook for 10 minutes.
  4. In a separate medium bowl, whisk coconut milk and tapioca flour; stir into skillet. Cook, stirring, until thickened and bubbly, about 1 minute. Reduce heat to low and simmer for 2 more minutes. Stir in lime juice and half of cilantro. Serve, sprinkling with remaining cilantro and cashews, if desired.

Nutrition Information

  • Serving Size 1 cup
  • Calories 200
  • Carbohydrate Content 23 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 5 g
  • Protein Content 8 g
  • Saturated Fat Content 5.5 g
  • Sodium Content 77 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g