This Barbecue Tofu and Veggie Bowl has brought me back to tofu. For awhile I had kind of burnt myself out when it came to tofu until I recently started to cook it until it is nice and crispy and toss if with my favorite barbecue sauce. Then paired with some crispy veggies, sweet pineapple, and nutty quinoa - so so good. And the leftovers, if you are lucky enough to have any, make for some amazing lettuce wraps.
videocam Slender Kitchen Videos
Barbecue Tofu and Veggie Bowls
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1 cup quinoa
- 2 tsp coconut oil, divided (or vegetable oil)
- 15 oz. extra firm tofu, cut into cubes
- 1/2 tsp. garlic powder
- Salt and pepper
- 1/4 cup barbecue sauce
- 2 cups broccoli
- 1 U zucchini, sliced into half moons
- 1 cup pineapple, chopped
- 1 U red pepper, sliced
Prepare the quinoa according to package directions. Press the tofu using a tofu press or paper towels to remove moisture. Cut the tofu into cubes and season with garlic powder, salt, and pepper.
Heat half the coconut oil in a skillet over medium high heat. Carefully add the tofu and cook for 4-5 minutes per side or until browned and crispy. Toss with barbecue sauce while still hot. Remove from the pan and set aside. Wipe the pan clean with a paper towel.
Add the remaining coconut oil. Add the broccoli and 1-2 tbsp. of water. Cover and cook for 2-3 minutes until bright green. Open and add the remaining vegetables and pineapple. Cook for 3-5 minutes until tender crisp.
Create the bowls by layering the veggies and tofu over the quinoa. Drizzle with extra barbecue sauce if desired.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.