Hello Fellow Veggie Lovers! This meal turned out so YUM! I can’t wait for you to try making it at home!
There were a lot of “moving parts” to this dish. The ingredients look simple-rice, tofu. cauliflower, a sweet potato, an onion, a green bell pepper, and a pineapple. Did you know it is cheaper to buy a whole, intact pineapple than it is to buy a very small amount of pineapple pre-sliced and packaged? Not to mention the waste of the packaging. Anyhow, as we get going you will see what I mean by not-so-simple.
I first want to start by talking a little about composting. I compost all the organic waste I have while cooking. I’ve mentioned this before. We have a compost bin in our back yard. Composting is good for the environment, saves on waste, and will bring you some excellent soil once all said and done.
Start by cooking the rice. You’ll also want to cut up your sweet potato and bake it in the oven at 425 degrees for about an hour.
Get the cauliflower steaming.
Slice up the green pepper and onion and cook it in a pan until it browns. Set those aside.
Slice up the pineapple.
Cook the pineapple in the same pan you used for the pepper and onion. Your goal is slightly browned. Set that aside as well.
Drain and slice the tofu. Cook that in the same pan as you did the pepper and onion and the pineapple, adding some Tamari for flavor.
If you timed it better than I did, everything will come out still warm. i had to reheat a few things. The sweet potato and the rice took the longest to cook. Everything else was about even.
Combine all the Parts!! Rice, then cauliflower, peppers, onions, sweet potato, tofu, and pineapple. Garnish with a little parsley and enjoy!
