- 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
- coconut flakes, cilantro, avocado
- 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.
- Serving Size: 1/4
- Calories: 403
- Sugar: 23g
- Sodium: 511mg
- Fat: 15g
- Saturated Fat: 1g
- Carbohydrates: 53g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 0mg