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Barbeque Tofu over Tri-Color Hot Quinoa Recipe


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     Barbeque Tofu over Tri-Color Hot Quinoa

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   4-6
Preptime   Overnight

1 block Firm or Extra Firm tofu (generally about 80grams)
2 tablespoons BBQ Sauce (I used Sweet Baby Ray's)
1 tablespoon Chia Seeds (optional)
1 cup Tri-Color Quinoa, rinsed
1 1/2 cups Water
1 tablespoon Cumin
2 teaspoons Cinnamon
2 tablespoons Pickle Juice (left overs from a jar of pickles) OR 1/2 cup Broth (Vegetable or Chicken
1/2 tablespoon Cajun or BBQ Seasoning (depending on your flavor/spice preference)
4 stalks of Scallions (Green Onions), chopped until about 1/4 inch from the roots

Press Tofu. Remove Tofu from packaging and wrap in a clean kitchen towel (you may choose to add a layer of paper towel before the kitchen towel). Then, press the tofu by putting large books or something else that is heavy and flat on top of it. Make sure to put this on a cutting board that will catch any excess water. There is not much, but there is some. Pressing tofu overnight causes the holes or pores in the tofu to expand, meaning that the tofu will pick up the most flavor the following day while cooking. If you're in a pinch, you can press the tofu for only an hour or two.
Cut and Marinade Tofu. Cut tofu into bite size pieces. Then, in a tupperware container or large bowl, gently toss tofu with 1 tablespoon of BBQ Sauce and a few pinches of Chia Seeds (Chia Seeds optional).
Cook Quinoa. Combine Quinoa and water and bring to a boil, then add cumin and cinnamon, cover, and reduce heat to simmer for 15 minutes. Remove from heat and let sit for 5 minutes, still covered. Before serving, fluff gently with a fork.
Cook Tofu. In a wide skillet, over medium-high heat, pour a thin layer of pickle juice/broth (this helps keep the tofu from sticking without using olive oil). Add Tofu and use a spoon or brush to add a light layer of BBQ sauce, then sprinkle 1/2 of the dry Cajun/BBQ seasoning on top. After 5-7 minutes, or when the Tofu begins to golden on the bottom, flip each piece, brush additional BBQ sauce, and sprinkle the remaining 1/2 of dry seasoning on top. Add chopped Scallions into the pan to finish cooking with the tofu. After another 5-7 minutes, remove from heat and place on top of plated Quinoa. Top with any additional BBQ sauce and seasoning you desire

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