How do I press the tofu for this recipe?

Press the 16-ounce block of firm tofu for at least 15 minutes to remove excess moisture, either using a tofu press or by placing it between two plates with a heavy object on top.

What's the best way to cook the quinoa for this bowl?

Combine 1 cup of rinsed quinoa with 2 cups of vegetable broth in a saucepan, bring to a boil, then reduce heat to medium-low and simmer for 10 minutes. Remove from heat and let it sit covered for at least 5 minutes.

What is 'steam sauteing' in this recipe?

Steam sauteing involves cooking the chopped onion, garlic, and frozen pineapple in 1/4 cup of vegetable broth, covered, over medium-high heat for 2-3 minutes, stirring occasionally and adding more broth as needed to prevent sticking.

Can I substitute the summer squash or portobello mushrooms?

The recipe calls for summer squash and portobello mushrooms, which are steam-sauteed until softened. If substituting, choose other quick-cooking vegetables like zucchini or bell peppers that will integrate well with the BBQ sauce and tofu.

How should I store leftover Quick BBQ Vegetable Quinoa Bowl?

Store any leftover quinoa bowl in an airtight container in the refrigerator for up to 3-4 days. This dish is generally best enjoyed fresh, but reheats well.

11 years ago

Quick BBQ Vegetable Quinoa Bowl
[Vegan]

MH By: Margaret Helthaler

Author Bio

Proof that nutritious, gluten-free meals can be delicious, affordable and quick and easy to prepare. Hi... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A vibrant Quick BBQ Vegetable Quinoa Bowl, featuring cubed tofu, summer squash, portobello mushrooms, and kale tossed in BBQ sauce, served over fluffy quinoa.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Quick BBQ Vegetable Quinoa Bowl [Vegan]

This barbecue vegetable and quinoa bowl makes a perfect weeknight meal. The great thing about this recipe is there are no hard and fast rules. The ingredients are merely suggestions and you can mix up the vegetables and grain based on what you have on hand.

Ingredients You Need for Quick BBQ Vegetable Quinoa Bowl [Vegan]

1 16-ounce block firm tofu
1 cup uncooked quinoa, rinsed
2 1/4 cups low-sodium vegetable broth (more if needed)
1/2 large sweet onion, chopped
2 large cloves of garlic, coarsely minced
1 cup frozen pineapple chunks
2 medium summer squash, chopped
2 cups packed baby kale, chopped (or other dark leafy green)
6 ounces sliced portobello mushrooms, chopped
1/2 cup barbecue sauce

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Quick BBQ Vegetable Quinoa Bowl [Vegan]

Press tofu for at least 15 minutes to remove excess moisture. You can use a tofu press or simply place it between two plates in your kitchen sink and place something heavy on top.
Combine 1 cup of quinoa with 2 cups of vegetable broth in a saucepan, cover and bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes then remove from heat and let sit, covered, for at least 5 minutes.
While quinoa is cooking, add 1/4 cup of vegetable broth to a large saucepan over medium-high heat. Add chopped onion, garlic, and frozen pineapple. Cover and steam sauté by stirring occasionally for 2-3 minutes. Add more vegetable broth 1 tablespoon at a time, if needed.
Reduce heat to medium and add chopped summer squash, baby kale, and portobello mushrooms. Continue to steam sauté for 10-15 minutes, or until vegetables begin to soften.
Slice pressed tofu into 1-inch cubes and stir into vegetables with barbecue sauce.
Cook uncovered, stirring occasionally, for another 5 minutes or until excess moisture cooks off.
Add cooked quinoa to the vegetables and stir to mix.