Hawaiian BBQ Tofu Bowls

• Vegan
• Gluten free

• Produce

  • 1 Bell peppers
  • 1/2 Pineapple
  • 1/2 Red onion
  • 1 Zucchini

• Refrigerated

  • 1 14 ounce package Tofu, extra firm

• Condiments

  • 1/2 cup Barbecue sauce

• Pasta & Grains

  • 2/3 cup Quinoa

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1 Coconut flakes

Found on fitmittenkitchen.com

Description

Ingredients

• ­1 14 ounce package extra firm tofu
• ⅔ cup uncooked quinoa
• ½ cup barbecue sauce, plus more for topping
• Oil for cooking
• bell peppers, thinly sliced
• zucchini, thinly sliced
• ½ red onion, thinly sliced
• ½ pineapple, cored and sliced
• Optional topping:
• coconut flakes, cilantro, avocado

Directions

• Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 20­-30 minutes.
• Rinse quinoa in a small mesh strainer. Heat a small saucepan over medium heat; add quinoa. Cook for 1­2 minutes until lightly toasted. Add 1 1⁄3 cups water; turn heat to high. Once boiling, cover and cook for 13-­15 minutes, until fluffy.
• Slice the drained tofu into thin 1⁄2 ­inch chunks. Place in a medium bowl; add barbecue sauce. Let it marinade for up to 10 minutes.
• In a skillet over medium heat, warm up a little oil. Add bell peppers and zucchini; stir. Cook for 5-­7 minutes, until vegetables are your desired tenderness. Set aside in a bowl or on plate.
• Add a little more oil to the same skillet; add the tofu. Pan­ fry for about 2­-3 minutes, until crispy; flip the tofu chunks, and cook on the other side for an additional 2­-3 minutes. Repeat until the tofu is crispy.
• To arrange a bowl, add cooked quinoa, vegetables, and tofu. Top with red onion, pineapple slices, additional barbecue sauce, and other desired toppings.