BBQ Tofu Quinoa Bowl
Who says vegans don’t get protein? This BBQ tofu quinoa bowl packs a bunch!
What you need
- garlic
- brown sugar
- tomato ketchup
- tomato puree
- vegan worcester sauce
- sriracha (or any hot sauce)
- mustard powder
- apple cider vinegar
- tofu
- sesame seeds
- quinoa
- vegetable stock
- broccoli
- spring onions
- lime
How to make BBQ tofu quinoa bowl
Drain and press the tofu.
Chop the garlic and add the remaining BBQ sauce ingredients to a bowl.
Chop tofu into cubes and add to the bowl with the BBQ sauce. Mix together and marinate in the fridge while you prepare the rest of the bowl.
Make the vegetable stock and add to the pan, along with rinsed quinoa. Bring to a boil with the lid on and cook for 20 mins. Remove from the heat and leave to stand for 10 mins.
Meanwhile, take tofu out of the fridge and cook in the pan with a dash of olive oil.
When the tofu and quinoa are nearly done, chop the broccoli and put on to steam.
Add the sesame seeds in with the tofu and quickly stir then remove from heat.
Finally, serve up topped with a squeeze of lime and some chopped spring onions.
This is such a basic meal to have in rotation. We usually have something of this variation a few times a week, using maybe brown rice instead of quinoa, and a meat replacement instead of tofu. Or we may flavour the tofu differently.
It would also taste great with some avocado and soy sauce.
More tofu recipes
Did you make this bbq tofu quinoa bowl recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
And don’t forget to leave a comment and a rating so I know how you enjoyed them!
This post may contain affiliate links. If you use these links to buy something I may earn a commission. See my privacy policy for more information.
BBQ Tofu Quinoa Bowl
Ingredients
- olive oil
- 400 g tofu (drained and pressed, and chopped into cubes.)
- 1 tbsp sesame seeds
- 180 g quinoa
- 200 ml vegetable stock
- 1 broccoli
- 2 spring onions
- 1 lime (juice of)
BBQ sauce
- 1 garlic clove (chopped )
- 2 tbsp brown sugar
- 1 tbsp tomato ketchup
- 1 tbsp tomato puree
- 2 tbsp worcester sauce (for gluten free check ingredients as some brands are and some are not)
- 1 tsp sriracha (or any hot sauce)
- 1 tsp mustard powder
- 1 tbsp apple cider vinegar
Instructions
- Chop tofu into cubes and add to the bowl with all the BBQ sauce ingredients. Mix together and marinate in the fridge while you prepare the rest of the bowl.
- Make the vegetable stock and add to the pan, along with rinsed quinoa. Bring to a boil with the lid on and cook for 20 mins. Remove from the heat and leave to stand for 10 mins.
- Meanwhile, take tofu out of the fridge and cook in the pan with a dash of olive oil.
- When the tofu and quinoa are nearly done, chop the broccoli and put on to steam.
- Add the sesame seeds in with the tofu and quickly stir then remove from heat.
- Serve in a bowl with the quinoa, broccoli and topped with a squeeze of lime and some chopped spring onions.
Video
Notes
- This is such a basic meal to have in rotation. We usually have something of this variation a few times a week, using maybe brown rice instead of quinoa, and a meat replacement instead of tofu. Or we may flavour the tofu differently.
- It would also taste great with some avocado and soy sauce.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
Add comment