Vegetarian

Pineapple, Broccoli, and Tofu with mango apricot ginger sauce is for Dinner.

Pineapple, Broccoli, and Tofu with mango apricot ginger sauce takes 20 minutes to prepare.

Pineapple, Broccoli, and Tofu with mango apricot ginger sauce takes 20 minutes to cook.

Pineapple, Broccoli, and Tofu with mango apricot ginger sauce makes 4 servings.

The ingredients for Pineapple, Broccoli, and Tofu with mango apricot ginger sauce are:

12 oz. bag of broccoli florets
1 lb. extra firm tofu
1 lb. bag of frozen pineapple (or use fresh or canned )
1/2c. apricot fruit spread
3/4c. mango nectar or juice, as needed for a thick sauce
4 tbsp Bragg's liquid aminos, to taste (or use soy sauce)
1 tsp minced fresh ginger (or use jarred or 1/4 tsp powder)

Here is how you make Pineapple, Broccoli, and Tofu with mango apricot ginger sauce:

Preheat oven to 350 degrees. Cube tofu, chop broccoli and add to casserole dish. Add pineapple. In small bowl, combine fruit spread, liquid aminos (or soy sauce), mango juice, and ginger. Mix or whisk together and pour over casserole contents.Cover and bake for 20 min., or until broccoli is tender. You could also make this in a stir fry pan, no oil would be needed with all the liquid.Number of Servings: 4Recipe submitted by SparkPeople user PACHAMAMA2.

The nutritional information for Pineapple, Broccoli, and Tofu with mango apricot ginger sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 256.5

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,009.3 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 3.3 g
• Protein: 17.3 g

Pineapple, Broccoli, and Tofu with mango apricot ginger sauce is Asian cuisine.

The dietary needs meet for Pineapple, Broccoli, and Tofu with mango apricot ginger sauce is Vegan