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  • Becca Reder

BBQ Tofu Bowl

Updated: Nov 16



INGREDIENTS:

  • 14 oz extra firm tofu

  • 2/3 cup uncooked quinoa

  • 1/2 cup Sonoran BBQ Salsa

  • 2 bell peppers

  • 1 zucchini

  • 1/2 red onion


DIRECTIONS:

  1. Drain tofu and wrap in paper towels

  2. Place tofu on a plate and place a heavy object on top to press the water out, let it for 30 minutes

  3. Prepare veggies; dice bell peppers and onion, slice zucchini into half moons

  4. Heat a saucepan over medium heat and add quinoa, cook for 12 minutes until lightly toasted

  5. Add 1 1⁄3 cups water and bring to a boil over high heat. Cover and cook for 13-­15 minutes

  6. Dice drained tofu

  7. Heat a drizzle of oil in a skillet over medium heat and add veggies. Cook until lightly browned and tender, about 7 minutes. Set aside and over with aluminum foil to keep warm

  8. Heat another drizzle of oil to the same skillet over medium heat

  9. Add the tofu in one layer and cook for 2-3 minutes before turning, repeating until lightly browned and crispy

  10. Serve in a bowl and drizzle with more BBQ Salsa

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