Pineapple Barbecue Tofu Quinoa Bowl

Ingredients

• Quinoa

  Uncooked

  12 tbsp or 128g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tofu

  Extra firm, prepared with nigari

  12 oz or 340g

• Barbecue sauce

  8 tbsp or 140g

• Pineapple

  Raw, all varieties

  8 slice, large or 1.33kg

Directions

1. Drain the tofu and press between paper towels with a heavy object for at least 30 minutes to remove excess liquid.
2. Cook the quinoa according to package instructions.
3. Preheat the grill to medium-high heat. Toss the zucchini, onions, and red bell peppers in olive oil, and season with salt and pepper.
4. Grill the vegetables on a grill plate for 8-10 minutes, stirring occasionally. Grill the pineapple rings for 2-3 minutes on each side.
5. Cut the tofu into ¾ x 3-inch sticks. Grill for 3-4 minutes per side, brushing with barbecue sauce several times during cooking.
6. Divide all ingredients between bowls and serve hot.