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Export 10 ingredients for grocery delivery
Step 1
Press tofu for at least 15 minutes to remove excess moisture. (You can use a fancy tofu press or simply place it between two plates in your kitchen sink and place something heavy on top.)
Step 2
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.
Step 3
While quinoa is cooking, add 1/4 cup of vegetable broth to a 5 qt 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 tbsp. at a time if needed.)
Step 4
Reduce heat to medium and add chopped summer squash, baby kale and portobello mushrooms. Continue to steam sauté for for 10-15 minutes or until veggies begin to soften.
Step 5
Slice pressed tofu into 1 inch cubes and stir into veggies with BBQ sauce.
Step 6
Cook uncovered, stirring occasionally, for another 5 minutes or until excess moisture cooks off.
Step 7
Add cooked quinoa to veggies and stir to mix.
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