Categories: dinner, vegan

Ingredients

• 2.5 cups cooked brown rice
• 1 cup cashews
• 1/4 cup dried cranberries
• 4 oz seitan or tofu chopped and browned
• 4 green onions
• 1 yellow onion
• 1 cup pineapple
• 1/4 cup pineapple juice
• 2 T olive oil
• 2 tsp toasted sesame oil
• 2 garlic cloves
• 1 T brown sugar
• juice of 1 lemon
• 3 T soy sauce
• 2 tsp grated ginger
• 1/4 tsp salt
• 1/2 small Serrano chili seeded or 1/2 tsp red pepper flakes
• 1-2 tsp curry powder (mild with lighter body is preferable)
• 1/4 cup packed cilantro, chopped

Directions

1. In a small bowl, stir together the soy sauce, pineapple juice, brown sugar, lemon juice, and salt

2. Over medium high heat, heat oil in a large wok or sauté pan.

3. Cook diced tofu in oil for 4-5 minutes until browned and bouncy. Remove from heat and set aside.

4. Cook onions for 5-6 minutes until slightly translucent.

5. Add sesame oil, curry powder, garlic, ginger, green onions, and pepper or red pepper flakes and stir for 2-3 minutes until fragrant

6. Pour in dressing mixture to pan, stir to mix. Add rice, tofu, pineapple, cashews and cranberries

7. Stir for about 8 minutes until heated through

8. Remove from heat and stir in cilantro.

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