Barbecue Tofu and Quinoa

Barbecue TofuVeronika’s taste buds are expanding rapidly and now I can cook her dishes with a little spice! A homemade barbecue sauce makes this one nice and mild.


  • 1 (1-pound) package extra firm tofu
  • 1 tablespoon olive oil
  • 1 cup diced cremini mushrooms
  • 1 small diced red bell pepper
  • 1 small diced onion
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 3 tablespoons agave nectar
  • 2 cups cooked quinoa
  1. Cut the tofu into cubes; set aside.
  2. Heat the olive oil in a large skillet over high heat. Add the tofu and cook for 3 minutes.
  3. Add the mushrooms, bell pepper, and onion; cook for 5 minutes.
  4. Meanwhile, whisk together the soy sauce, ketchup, and agave in a small bowl. Add to the skillet and cook for a final 5 minutes.
  5. Serve over quinoa, or alongside it if your children prefer. This is also nice over a quinoa-brown rice mix!

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