Blackened tofu with pineapple and cashews is a healthy vegan dish that can be prepared in under an hour, making it ideal for quick weeknight dinners or weekend lunches. Serve this tofu with a crisp green salad with sweet and sour vinaigrette and a glass of chilled dry white wine with just a hint of fresh fruit flavor. Blackened tofu with pineapple and cashews is excellent served cold, so it can be made ahead of time, for a picnic or long trip.
Drain the canned pineapple and reserve the juice. Combine the juice with the tamari, balsamic vinegar and oil in a large sauté pan. Add the tofu cubes and bring to the boil over high heat.
Boil for 9 to 11 minutes, without turning the tofu cubes or until the cooking liquid becomes dark and sticky. Add the pineapple cubes, the carrot and yellow bell pepper and reduce the heat to low. Cook for 6 to 7 minutes or until the pineapple chunks soften and begin to brown.
Remove the pan from heat and transfer the mixture to a clean saucepan. Keep over low heat to keep warm.
Make a bed of steamed white or brown rice on a large serving platter and top with the warm tofu and pineapple mixture. Sprinkle the cashew pieces over the top and serve immediately.