cook this: pineapple tofu fried rice.

stolen pic, but you get the idea.

Only the rice/water ratio must be obeyed; everything else is negotiable.  You don't have to be vegan to eat it, it either; omnivores at our house enjoy it as well.

Vegan Pineapple Tofu Fried Rice
8 servings or so

2 cups rice
4 cups water
1 pkg. firm or extra-firm tofu, cubed in 1/4" dice
Olive oil
1-2 large onions, chopped.  Can't have too many onions.
1-2 carrots, peeled and finely chopped
1 bell pepper (any color), seeded and chopped
Garlic - 3 minced cloves or I just use a big spoon of the stuff in the jar
1 can pineapple in juice (NOT syrup), tidbits or chunks, drained but reserve the juice please.
Soy sauce
Handful frozen peas
Sesame oil if you have it - gives a nice flavor at the end

Preheat oven to 375 degrees.

• Bake tofu cubes on an oiled cookie sheet while you're making the rice and take out when the rice is done.  Set aside. (Baking dries and browns the tofu.)
• Bring rice and water to a boil; simmer, covered, for 20 min. and turn off heat.  Set aside.
• Stir-fry onions and carrots in 1-2 T. oil on med-high heat for 6-8 minutes.  Keep them moving occasionally so they don't burn.  You can add a bit of water once they brown to take advantage of the caramelization happening on the bottom of the pan.
• Add chopped pepper and garlic and stir-fry 2-3 minutes.
• Add drained pineapple and stir-fry 3-4 minutes more, until the pineapple starts to caramelize.
• Chop in the cooked rice.  Add the reserved pineapple juice plus 1/4 cup soy sauce.  Stir well to incorporate the liquid, add baked tofu cubes and frozen peas on top, then reduce to low and simmer, covered, 5-7 minutes, stirring once or twice.
• (Optional) Add 1-2 tsp. sesame oil on top, remove from heat, then mix gently and serve.  Pass soy sauce at table.