Hawaiian Marinated Tofu with Coconut Basmati Rice Recipe
Need some recipe inspiration? Enjoy this tropical themed, plant-based dish from Craving Greens by Clare.
Ingredients
1 block of Organic Firm Tofu
½ can of Coconut Milk
1/4 can of pineapple juice
2 tablespoons of ketchup
2 tablespoons of Organic Coconut Amino Acids (I get this from Trader Joes)
2 tablespoons of tahini
1 tablespoons of hot sauce (I used Yuzu from Trader Joes)
1 cup of Basmati Rice
1 tablespoon of canola oil
3 cloves of garlic
1 tablespoon of plant based butter
Salt
Parsley
Directions
In a Nutribullet (any other type of blender would be totally fineJ), blend ¼ can of coconut milk, ¼ can of pineapple juice, 2 tablespoons of ketchup, 2 tablespoons of amino acids, 2 tablespoons of amino acids, 1 tablespoon of canola oil, 3 cloves of garlic, and a pinch of salt.
For the rice–boil ¼ can of coconut milk, 2 cups of water, a little salt, and 1 tablespoon of plant based butter. Add 1 cup of rice, cover, and simmer for 30 minutes or until fluffy.
Slice tofu into ½ inch thick slices. Add the tofu to a plastic bag with the marinade and refrigerate for at least an hour...the longer the better though!
Bake the marinated tofu on parchment paper and a baking sheet on 400 degrees for 45 minutes.
Serve and enjoy!
