We’re back with a new vegan dish! You know a recipe is good when you’re editing the video (here) and writing a post and you’re thinking about going to the kitchen and making it all over again.
This Hawaiian BBQ Dish is vegan, gluten-free and full of flavor. It is one of our household favorites and always leaves us coming back for more, AND, the toppings are totally customizable. Of course I’ve created a cooking video as well, you can check that out (here). Now let’s get in to it!
I love pineapple, love is an understatement. I was allergic to it during childhood and discovered I was no longer shortly before becoming pregnant. Now unfortunately you’re not supposed to eat pineapple during the beginning stages of pregnancy so this love was shelved for 9 months. After I had my daughter I began regularly including pineapple in our grocery list and about a year ago decided I needed to include it in a hearty dish for us all.
This recipe will be in your mouth (I mean bowl) in under 45 minutes!
I’ve been sharing my food porn on instagram (here) and on youtube during our family vlogs but I knew I wanted to return to sharing recipes on my blog and to do so I tested and retested various recipes to make sure they’d turn out just as delicious when you made them at home.
The first thing we’ll do is prep our quinoa. I love quinoa and if you’re looking for a gluten-free option, quinoa’s your pal! Brown rice will work fine too. Next up, veggies. I personally love sweet onion more than any other type so toss those in your sautée pan (or eat raw, whatever floats your boat). I’m a sucker for vegetables, not only are they healthy and taste great but they photograph beautifully.
The next thing you will do is press your extra firm tofu. Make sure you buy extra-firm so that it holds its form. Press all of the water out, you can do this manually with your hands, a tofu press or under a book or heavy pan. Marinate the tofu in your favorite BBQ sauce and panfry until it’s crispy on the outside. When you’re ready to put your bowl together, add the vegetables, quinoa, tofu, pineapple and any other toppings. I added cilantro (porque nada es mejor que cilantro) and coconut flakes.
coconut flakes (optional)
2/3 cup quinoa
1 package extra firm tofu
1/2c barbecue sauce (read ingredients and make sure it is vegan)
1-2 bell pepper, thinly sliced
1/2 sweet onion, thinly sliced
1/2 pineapple, cored and sliced
Drain the tofu.
Rinse quinoa. Heat over medium heat and cook for 10 minutes until lightly toasted.
Add 1 1/3 cups of water and turn heat to high. Cover and cook for 15 minutes, or until fluffy.
Cut tofu into small chunks. Place in a bowl and add barbecue sauce. Let marinade for 15 minutes.
In a skillet, warm up cooking oil over medium heat. Add in veggies, stir. Cook for 7 minutes, set aside.
Use the same skillet (because why dirty another pan), add a little oil and add in the tofu. Pan fry for 3-5 minutes until crispy, flip and repeat.
Add cooked vegetables, tofu, and quinoa to a bowl. Top with pineapple, onion, and other desire toppings.
Making this recipe? I would love to see it. Tag @kellysvida