Food & Drink

Recipe Friday – Tofu Piña Coladas with Coconut Aminos

August 26, 2016
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Meet Me In Paradise

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Now that summer is over, the kids are back in school and we are back to the daily grind, we find ourselves day dreaming of a tropical paradise. Our tropical daydreams conjured up images of coconuts and pineapples, and lead to this Recipe Friday post. So, as you sweat through your last days of summer without a beach in site, we hope you’ll be inspired to make this dish to remind you of balmy days with scent of the salt from the ocean and sand beneath your feet.

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This recipe also gave us a chance to try out Coconut Aminos. For those of you following a Paleo Diet, you may already be familiar with this ingredient. Made from coconut sap, Coconut Aminos replaces soy sauce in recipes.

Coconut aminos: Some reasons we made the switch from soy sauce to Coconut Aminos

  • Organic, gluten-free, soy free, vegan
  • 17 naturally occurring amino acids
  • Made from the nutrient rich sap of the coconut tree.
  • Very low glycemic index
  • Contains a wide range of nutrients including minerals, vitamin C, B vitamins, and 17 amino acids
  • Has a nearly a neutral pH.
  • Naturally 73% less sodium than soy sauce.
  • Soy mimics estrogen, but coconut aminos contain zero phytoestrogens. Soy contains enzyme inhibitors, coconut aminos do not.
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Fluffy rice with the sweetness of pineapple and coconut is a wonderful dish on its own. However, combined with crispy tofu and a mix of veggies, it becomes a simple, complete meal!

INGREDIENTS:

1 cup- white rice
1 cup- coconut milk
1 cup- water
1 tbsp oil
1 package extra firm tofu
4.5 cups (approximate) chopped stir fry veggies of choice – we used: mushrooms, rainbow carrots, red onion, orange bell pepper, brocoli & red cabbage
1 cup – pineapple cubed

SAUCE:

1 tbsp maple syrup (optional honey if not vegan)
1 tbsp Coconut Aminos (optional soy sauce)
1 squeeze of lime juice
salt & pepper to taste

METHOD:

1. Add the uncooked rice, coconut milk and water to the saucepan. Bring to a simmer, and cook over medium/low heat for about 10 minutes, stirring regularly to stop the rice from sticking or burning.

2. While rice is cooking, heat the oil in large frying pan or wok. Add the diced tofu, and cook over a medium heat for around 5-10 minutes, turning regularly until golden brown and crispy all over.

3. Add the veggies to the pan with the tofu (harder veggies 1st) then add pineapple chunks

4. in a small bowl add sauce ingredients and mix together. Pour over the stir fry and cook a couple minutes more.

5. Serve over coconut rice & enjoy!

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