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.