🥄Ingredients:
🔸½ cup uncooked quinoa
🔸1 tablespoon olive oil
🔸½ zucchini, chopped
🔸½ red onion, chopped
🔸1 bell pepper, chopped
🔸Salt and pepper, to taste
🔸6 oz extra firm tofu
🔸¼ cup barbecue sauce (plus extra for drizzling)
🔸4 pineapple rings
🥄Instructions:
Remove the tofu from the package and drain any excess liquid.
Place the tofu between two paper towels on a plate. Top with a second plate and place a heavy object, such as a can, on top. Press for at least 30 minutes to remove excess liquid.
After pressing, discard the paper towels and cut the tofu into sticks, approximately ¾ x 3 inches in size.
Cook the quinoa according to the package directions.
While the quinoa is cooking, preheat the grill to medium-high heat.
Toss the chopped zucchini, red onion, and bell pepper in olive oil. Season with salt and pepper.
Place the vegetables on a grill plate and grill for 8-10 minutes, turning/stirring occasionally.
Grill the pineapple rings for 2-3 minutes per side.
Before grilling the tofu, grease the grill with a bit of oil to prevent sticking.
Grill the tofu sticks for 3-4 minutes per side, brushing with barbecue sauce several times while cooking.
Once the quinoa and grilled ingredients are ready, assemble the skewers by threading the tofu sticks, grilled vegetables, and pineapple rings onto skewers.
Drizzle extra barbecue sauce over the skewers for added flavor.
