Cooking Orange: Angry Vegan Mexican Rice

1 cup rice (I especially like short grain brown rice for this)
1 rounded Tbsp bulgur wheat
2 cups water
1 small onion diced
1/2 cup corn kernels
1 cup julienned or matchstick carrots
1/2 head small cauliflower, broken into small pieces, about 3 cups
1 jalapeño or Asian red chili pepper, minced
2 cloves garlic, minced
2 Tbsp chili powder
2 tsp cumin powder
3 plum tomatoes, diced
1 brick extra firm tofu, drained, cut into 1/2-inch cubes
1/2 tsp garlic powder
1/2 tsp onion powder

Bring the water to a small pot. Add the rice, bulgur and salt. Bring to a boil, stir and reduce heat to a slow simmer. Cover and cook for 20 minutes, until all the water is absorbed.

Meanwhile, in a large non-stick skillet or wok, sauté the onion, corn, carrots and cauliflower in a bit of olive oil for about 10 minutes, until the cauliflower just begins to loose it's crisp edge. Add the chili pepper, garlic, chili powder and cumin and cook another 2-3 minutes, until very fragrant. Add the tomatoes and cook another 3-5 minutes, stirring only a few times so as not to break up the tomatoes too much.

At the same time, heat a bit of corn oil in a large non-stick skillet. Sauté the tofu over fairly high heat to achieve a good sizzle. Sprinkle in the garlic and onion powers as you fry the tofu. Salt and pepper generously, to taste. Cook about 10 minutes to brown the tofu pieces well.

Add the cooked rice to the veggies, and stir well to mix. Gently fold in the tofu and serve. Serves four.
Angry vegan pumpkin.