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
Combine the tofu and BBQ sauce. Let sit for 10 to 15 minutes while you move on to the next tasks.
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.
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.
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.
Divide quinoa into bowls and top with roasted veggies, pineapple, tofu and cilantro. Enjoy!
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