If we’re friends, or you just know me from my blog or my socials, you’ll know I’m vegan and I’m very bloody worried about the climate, what we’re doing to the planet and the future we are leaving our children/grandchildren, nieces and nephews/children of our friends {by looking at it that way, we’re including everyone – not just those of us who are parents!}.

The simplest and most immediate thing we can do as individuals to have an effect on climate change {which, to be honest, can feel insanely overwhelming most days!} is to stop eating animals and animal products.

No Meat May sets the challenge to each of us to go a month without meat. This is easy in our home because I’ve been vegan for almost 4 years and vegetarian for about 5 before that. A lot of people I know, however, wonder what on earth they will eat if they aren’t eating meat and dairy. So I decided to share 1 recipe every day for the month.

coconut crusted tofu with habanero pineapple sauce and ginger coconut rice

Today we’re back over at Catching Seeds for the tropical sounding coconut crusted tofu with habanero pineapple sauce and ginger coconut rice. I love that Laurel suggests having this as an appetiser or a main. I can definitely see myself making extra tofu and sauce.

Coconut. Pineapple. Ginger. Is it just me, or does the name of this dish conjure visions of palm trees swaying and warm ocean breezes blowing? I feel like someone should pass me a margarita and deliver this dinner to my hammock.

{Although maybe I’m projecting because winter seems to have arrived in the past 24 hours in Sydney. No fall this year, just straight from summer to winter. What’s that you say about climate change?!}

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Don’t forget to take a photo and tag me {insta @bumpyroadtobubba} if you’re playing along! #veganmjnomeatmay #mj28of31 #nomeatmay #31recipes #veganfortheplanet #vegafortheanimals #veganforthekids #veganforthefuture #easyrecipes #tasty #doitfortheplanet #doitfortheanimals #doitforthekids #actNOWforfuture #challenge #youcandoit