- Level
- very easy
- Prep Time
- 40 mins
- Serves
- 2
Description
It’s sunny and hot… let’s eat outside! Why not make your next meal under the sun a veggie barbecue? Here’s my recipe for a summer tofu bowl that combines both fresh and grilled flavours. This meal-in-a-bowl is made with rice or quinoa, pineapple and grilled barbecue tofu, served with a ranch salad. Here’s how to make it :
Ingredients
- 2 cups
- cooked quinoa or rice
- 1
- block of tofu, sliced (lengthwise )
- 2 to 3
- slices of fresh pineapple
- 1 cup
- BBQ sauce
- 1
- small head of lettuce, chopped
- 2
- kale leaves, chopped
- 1
- green onion, finely chopped
- ranch dressing (see recipe below)
Directions
- Step 1
- Cook the rice or quinoa in a rice cooker or according to package instructions.
- Step 2
- Brush tofu slices with your favourite BBQ sauce. For a richer flavour, this can be done the day before. Marinate tofu in an airtight container overnight or simply while you prepare the rest of the ingredients.
- Step 3
- Toss lettuce, kale and green onion together in a salad bowl.
- Step 4
- Set barbecue to medium-high and brush grill with a little coconut oil. Cook pineapple and tofu for a few minutes on each side. You’ll know it’s done when you can see the grill marks on the food
- Step 5
- Prepare the ranch dressing for the salad using the following ingredients:
- 1 block of silken tofu
- Lemon juice
- 60 mL (¼ cup) fresh dill, finely chopped
- 1 clove garlic
- 5 mL (1 tsp.) rice vinegar
- 5 mL (1 tsp.) dried parsley
- Salt and pepper, to taste
- Step 6
- In a bowl or plate, first make a bed of rice, add salad mixture, and top with grilled tofu and pineapple. I like to cut these into smaller pieces sot that they are easier to eat.
Enjoy! Happy BBQ Season!