Hawaiian-style tofu with pineapple and quinoa

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 1 large red onion, sliced
• 1 red pepper, cut into strips
• 1 tbsp plus 1 tsp olive oil
• 400 g extra-firm tofu, drained and cubed
• 1 × 565 g can pineapple rings, drained, or 1 fresh pineapple, peeled and cored
• 1 cup vegan barbecue sauce, without honey
• 140 g baby spinach
• 1 cup already cooked quinoa
• Chopped fresh coriander to serve, optional

Step-by-step method

1. Heat the oven to 220°C and line a large baking tray. Drain the tofu well, pat its surface dry and cut into cubes.
2. Toss the onion and pepper with the tablespoon of olive oil. Spread them over half the tray and arrange the tofu on the other half.
3. Bake for 10 minutes. Turn the tofu and stir the vegetables, then bake for another 10 minutes until they begin to colour.
4. Meanwhile, heat the teaspoon of olive oil in a frying pan. Brown the pineapple rings on both sides, working in batches if necessary.
5. Remove the tofu from the oven and coat it with the barbecue sauce. Divide the spinach and cooked quinoa among bowls.
6. Add the tofu, roasted vegetables and browned pineapple. Finish with coriander if using and serve straight away.