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Hawaiian BBQ Tofu Bowl


Ingredients:

1 pack Tofu (cut in half and cubes)

2 tbsps Organic BBQ Sauce

2 Red Bell Peppers (sliced)

2 Zucchini (sliced)

2 tbsps Extra Virgin Olive Oil

1 cup Quinoa

1 ¾ cups Water

2 cups Pineapple (sliced)

½ cup Cilantro

Sea Salt & Black Pepper to taste


Directions:

  1. Combine the tofu and BBQ sauce. Let sit for 10 to 15 minutes while you move on to the next tasks.

  2. Preheat oven to 375ºF (191ºC) and line a sheet pan with parchment paper. Toss the bell peppers and zucchini with half of the olive oil. Lay in a single layer on the baking sheet and sprinkle with salt and pepper. Roast in the oven for 20 minutes.

  3. Combine the quinoa and water together in a saucepan. Bring to a boil over high heat, then reduce to a simmer. Cover and let simmer for 12 to 15 minutes, or until all water is absorbed. Remove lid and fluff with a fork. Set aside.

  4. While the veggies roast and quinoa cooks, heat remaining olive oil in a frying pan over medium heat. Add the tofu and BBQ sauce, cook for 5 to 10 minutes, turning often.

  5. Divide quinoa into bowls and top with roasted veggies, pineapple, tofu and cilantro. Enjoy!


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