Pineapple Unfried Rice

5-6 cups cooked brown rice, chilled in refrigerator overnight or all day
16 oz. mushrooms, roughly chopped into bite-sized pieces
1 large zucchini, diced small
1 large red or orange bell pepper, diced small
1/2 cup carrots, diced small
1 cup fresh pineapple, diced small

1/2 block extra-firm tofu, drained and cut into bite-sized cubes

Marinade for Tofu:
2 T. lite soy sauce
2 t. bee-free honey, date syrup, maple syrup, or other liquid sweetener
2 T. water
2 t. liquid smoke

Make the marinade for the tofu in a shallow pan or pie plate. Place the tofu cubes in it and turn the cubes so the marinade gets on all sides of every piece.

Preheat oven to 400 degrees. Place marinated tofu cubes on a non-stick foil-lined baking pan. RESERVE THE MARINADE FOR THE SAUCE! Bake for 30 minutes or until browned and no longer jiggly.

Sauce:
6 chunks fresh pineapple
remainder of marinade

While the tofu is baking, blend the remaining marinade with the 6 chunks of fresh pineapple in the blender. Set aside.

In a very large skillet, cook the mushrooms on medium high until most of the liquid has evaporated from them. Add the rest of the vegetables (zucchini, peppers, and carrots) and cook for 6-7 minutes until tender. Reduce heat to medium. Add the cold rice and break apart until all grains are separated. Slowly pour in the sauce and mix the veggies and rice well. Add the baked tofu cubes and the fresh diced pineapple, stirring until just warmed through. Add salt and pepper to taste. DO NOT ADD MORE SOY SAUCE WHILE COOKING or it will make the rice too wet. It can be added at the table if your guests or family want it.