On this "Plate Full of Plants" segment of The Kalevangelist, Robin Ewing -- our guest from Episode 8 -- walks us through how to make one of her family's favorite quick, easy, and delicious meals, a Vegan Hawaiian Bowl.
This recipe is very flexible, with no precise measurements needed. Adjust based on the number of servings you'd like to make and how much of each ingredient you'd like in every delicious bite. You can also adjust the ingredients...roasted sweet potatoes and cauliflower would be yummy additions or replacements!
Robin's Vegan Hawaiian Bowl
Extra-firm tofu or Pumfu (similar to tofu, but made with pumpkin seeds and water)
1/2 or 3/4 jalapeno pepper
Your favorite vegan barbecue sauce
Chopped red onion
Chop tofu/pumfu into cubes, and place in bowl. Toss with your favorite barbecue sauce to coat tofu/pumfu. Let marinate 10 minutes or so while chopping veggies.
Put veggies in skillet and sauté with a little oil or water, add tofu/pumfu, cook for about 10 minutes while stirring throughout. Add more barbecue sauce to your liking, if needed.
While cooking veggies and tofu/pumfu, chop red onion, pineapple, and avocado.
Mix rice with the cooked vegetable/tofu mixtures, scoop into bowls, add toppings as desired.
NOTE: You can cook--or even grill--the pineapple and red onion if you'd like, but Robin's family prefers to keep them raw.