Tofu BBQ Bowl with roasted vegetables and quinoa

Ingredients for 4 servings:

• 100 ml ketchup
• 100 ml rice vinegar
• 50 ml soy sauce
• 1 ½ tbsp sugar
• 1 tbsp sesame seeds
• 2 tsp miso paste, light
• 1 tsp chili sauce (Sriracha)
• 1 tsp pepper
• 1 tsp ginger powder
• 2 spring onions, finely chopped
• 1 garlic clove(s)
• 2 tsp sesame oil
• 150g quinoa
• 400g tofu
• 400 g broccoli florets
• 400 g mushrooms, brown
• 250 g pineapple
• 2 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 zucchini
• 2 bell peppers, red and yellow
• 4 spring onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan

For the BBQ sauce, heat all the sauce ingredients except the sesame oil until the sauce thickens. Then stir in the oil and set the sauce aside. Prepare the quinoa according to the package instructions. Cut the broccoli into florets. Heat 1 tablespoon of oil in a large pan, add the broccoli, and sauté for 1 minute over medium heat. Add 1 tablespoon of water and cover. Sauté the broccoli for 2 minutes, until bright green and still slightly firm to the bite. Meanwhile, drain the pineapple pieces. Cut the zucchini lengthwise and slice. Deseed the bell peppers and slice them, and slice the mushrooms. Add the pineapple, zucchini, bell peppers, and mushrooms to the broccoli and sauté for 3-5 minutes, stirring constantly. Then stir in 5 tablespoons of BBQ sauce, divide the vegetables between 4 bowls, and clean the pan with a kitchen towel. Return the pan to the stove and heat 1 tablespoon of sesame oil. Squeeze the tofu between two cutting boards, dice it, add it to the pan, and fry for 8-10 minutes until browned on all sides. Add half of the BBQ sauce and stir for 2 minutes, until the tofu pieces are coated on all sides. Add the tofu pieces and quinoa to the roasted vegetables in the bowls and drizzle with the remaining sauce. Slice the spring onion and garnish the bowls with the spring onion and sesame seeds.