the taste space

Hawaiian-style Sweet-and-Sour Roasted Pineapple and Bell Peppers with Tofu

Posted in Favourites, Mains (Vegetarian) by janet @ the taste space on May 9, 2011


Bell peppers come in a variety of colours – green, yellow, orange and red. How are the multicoloured peppers different?

I am not as fond of of green peppers since they are more bitter.  I will, however, tolerate them if hidden in a larger dish.

Green peppers are harvested before they are completely ripe and will never become sweet, like its older colourful siblings. Yellow and orange peppers are more mature than green, but the most mature of all are the red peppers.

With maturity comes hidden specialties, right? Of course! After researching a bit, I found out yellow peppers have 3% of the recommended intake of vitamin A, versus 105% in red peppers. Vitamin C was nearly the same between yellow and red (although green peppers had half as much). But red peppers have 841 mcg of beta-carotene versus 110 mcg in yellow peppers. They say to eat a rainbow, but I think it just makes sense to eat red peppers! Thankfully my taste buds agree and my blog can attest with its multitude of recipes for bell pepper.

The real question is whether to plant bell peppers in the garden. Our friends (and landlords) had difficulties with bell peppers last year, and other gardeners in Toronto have told me they never fully ripened to become red. The scourge of a short summer. The quandaries… perhaps we won’t be planting bell peppers if they stay green. Who would eat them? Only if they were hidden inside this delicious dish!

Yes, I really liked this Hawaiian Roasted Pineapple with Red Peppers and Tofu.  It wasn’t one of those ooky-sweet sweet-and-sour sauces. It was light, tasty and fresh, without any cornstarch which plagues most recipes. Originally a vegetable side dish, this recipe was adapted from Supermarket Vegan (also posted on Vegetarian Times) to make a main course by adding in tofu and quinoa. I added in 1 lb of extra-firm tofu and marinaded it in the sesame oil, canola oil and agave nectar. I prepped the rest of my vegetables as it marinaded, although if I had more forethought I would have marinaded it longer. I threw the veggies and tofu together to bake for ~75 minutes, then tossed with a sprinkle of fine coconut and lime juice and sprinkled chopped cashews overtop. Perfect!  This recipe definitely warrants fresh pineapple, though (I used half a pineapple). The canned stuff won’t make this meal shine.

This is my submission to E.A.T. World for Hawaii.

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