Sunday Supper - Barbecue Tofu Quinoa Bowls + Weekly Menu

Whenever anyone finds out that we're meat free at home they always want to know what we "miss most". As in "You MUST miss... hamburgers!" You've obviously never had a killer black bean burger. "You MUST miss... barbecue!" Let me introduce you to my friend - Barbecue Tofu Quinoa Bowls.

These bowls are high in protein with all the flavors of summer. Make it for your most die-hard meat eating friend. On second thought, maybe you should just eat all of it. #treatyoself 

Barbecue Tofu Quinoa Bowls

 

Ingredients

• 1 cup Cooked Quinoa
• 14 oz. Extra Firm Tofu
• 1/4 cup Barbecue Sauce + more for drizzling (we like Sweet Baby Ray's) 
• 1 sliced Red Onion
• 1 sliced Avocado
• 2 cups Shredded Cabbage or Coleslaw Blend
• Juice of 1/2 a lime
• 2 tbs Apple Cider Vinegar
• 1 tbs Agave Nectar or Honey

Directions

1. Make the slaw

• Mix the lime juice, cider vinegar, and sweetener until incorporated. Pour over the cabbage. Let it sit and get all juicy and delicious while you get your BBQ on.

2. Grill the tofu

• Drain and press the tofu. Dry tofu is happy tofu. Cut your happy tofu vertically into 4 equal slabs.
• Heat your grill or cast iron pan until VERY hot. I mean screamin' hot. The hotter your pan, the crispier your tofu. Trust me on this one.
• Baste your tofu with BBQ sauce. If you like you can do this after cooking, but I prefer prior.
• Place the tofu on the grill or pan. Cook until crispy on both sides (approximately 5 mins per side depending on heat).
• After the tofu is cooked, cut into bite sized cubes.

3. Assemble your bowls

• Start by placing quinoa in the bowl. Top with diced tofu, a scoop of slaw, some sliced avocado and red onion and garnish is with some pickles. We drizzled a little extra barbecue sauce over the whole thing. Cuz you can never have too much sauce. #realtalk

4. EAT YOUR BOWL

• Duh.

Check out our weekly menu plan below.

• Monday - Vegetarian Tikka Masala from A Beautiful Mess
• Tuesday - Baked Sweet Potatoes with (veggie) Sausages, Sweet Peppers, and Cilantro Sauce from Bev Cooks
• Wednesday - Tofu Scramble Pita Pockets (recipe to come)
• Thursday - Pickled Shrimp with Fried Green Tomatoes from The Food Network