HAWAIIAN BBQ TOFU BOWLS

Preparation35 mins

Cook Time20 mins

Total Time 0:55

Serves 4     

INGREDIENTS

• 1 14 ounce package extra firm tofu
• 2/3 cup uncooked quinoa
• 1/2 cup barbecue sauce, plus more for topping
• Oil for cooking
• bell peppers, thinly sliced
• zucchini, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 pineapple, cored and sliced

OPTIONAL TOPPING

• coconut flakes, cilantro, avocado

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. To arrange a bowl, add cooked quinoa, vegetables, and tofu. Top with red onion, pineapple slices, additional barbecue sauce, and other desired toppings.