Caribbean Pineapple Tofu + Pigeon Pea Rice

Caribbean Pineapple Tofu + Pigeon Pea Rice is a bold and satisfying vegan dish.

28 ounces tofu, cut into 3/4″ cubes
1 onion, chopped
1 jalapeno, seeded and minced
1/4 cup vegetable oil
1 1/2 cups brown rice
1 15-ounce can pigeon peas, drained
1 13.5-ounce can coconut milk
1 cup plus 3 tablespoons water
1/2 cup pineapple preserves
juice of 1/2 lime
1/4 teaspoon red pepper flakes

View the full recipe at Sweet Little Kitchen →