Gluten-Free Hawaiian Tofu And Rice Bake Recipe

About this recipe

This gluten-free Hawaiian-inspired casserole combines sweet and savory flavors with tofu, pineapple, and a tangy honey-mustard glaze. Perfect for a satisfying dinner solution.

Ingredients

• Parsley & Tarragon 100G Pommery Herb Mustard - Chives, Parsley & Tarragon 100G
• 250G Adi Apicoltura Organic Orange Honey
• 1kg 1kg Green Pepper
• 300G Pack'D Organic & Chopped Pineapple
• 420G Del Monte Apricot Halves In Light Syrup
• 250Ml Ktc Coconut Oil 250ml
• - Forest Whole Foods Organic White Quinoa
• 400 g Manning Impex Frozen Tempeh 400G
• 1 Piece Cucumber 1Pc

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a casserole dish.
2. 2. In a large bowl, combine 1/2 cup honey, 1/2 cup melted coconut oil, 1 tablespoon mustard, and 2 tablespoons gluten-free soy sauce. Mix well.
3. 3. Add 1 cup diced green pepper, 1 cup cooked quinoa, 1 block (400 g) tempeh cut into cubes, 1 cup diced pineapple, 1 diced cucumber, and 1 diced apricot to the bowl. Toss everything lightly to coat.
4. 4. Transfer the mixture into the greased casserole dish and spread it out evenly.
5. 5. Cover the dish with foil and bake in the preheated oven for 1 hour. Remove the foil for the last 10 minutes of baking to allow the top to brown slightly.
6. 6. Remove from the oven and let it rest for 5 minutes before serving. Enjoy warm.