Main Ingredients

Suitable for Vegans

280g Naked Tofoo

2 cups cooked brown rice

1 cup spinach

¾ cup tinned pineapple chunks

2 small carrots - grated

½ onion - finely chopped

¼ red pepper - thinly sliced

¼ green pepper - thinly sliced

Flax seeds

Chives

For the Sweet and Sour Sauce

⅓ cup pineapple juice

⅓ cup cold water

6 tbsp raw cane sugar

6 tbsp red wine vinegar

4 tbsp tomato puree

4 tbsp cornflour

2 tbsp soy sauce

2 tsp garlic granules

2 tsp grated ginger

2 tsp paprika

2 tsp chilli powder (optional)

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Tofoo Sweet and Sour

Serves 2 • Prep 10 min • Cooking

Tofoo Sweet and Sour
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

2 cups cooked brown rice

1 cup spinach

¾ cup tinned pineapple chunks

2 small carrots - grated

½ onion - finely chopped

¼ red pepper - thinly sliced

¼ green pepper - thinly sliced

Flax seeds

Chives

For the Sweet and Sour Sauce

⅓ cup pineapple juice

⅓ cup cold water

6 tbsp raw cane sugar

6 tbsp red wine vinegar

4 tbsp tomato puree

4 tbsp cornflour

2 tbsp soy sauce

2 tsp garlic granules

2 tsp grated ginger

2 tsp paprika

2 tsp chilli powder (optional)

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Method

Underline

1. Dissolve the cornflour in 2 tbsp water in a bowl.

2. Whisk the rest of the sauce ingredients in a pan, add the cornflour and mix. Simmer gently for 5-10 minutes until thickened.

3. Cube the Tofoo.

4. Add the Tofoo into a non-stick frying pan and fry over a medium-high heat for 5 minutes until golden.

5. Reduce the heat, add the pineapple and vegetables apart from the spinach and stir fry for a further 5 minutes.

6. Stir in the sauce and spinach and heat through for 2 minutes.

7. Serve in two dishes with the brown rice and sprinkle over the flax seeds and chives.

This recipe was created by Chloe from Plymouth - thanks Chloe!