BBQ Tofu Quinoa Bowl

  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Dinner, Lunch, Gluten Free, Vegan


The BBQ tofu gives these bowls a delicious kick!


  • 3/4 cup quinoa, rinsed
  • 1 (16 ounce) container extra firm tofu, cut into cubes and pressed for a few minutes or patted dry
  • 3 teaspoons olive oil
  • 1 tablespoon corn starch
  • 3 teaspoons tamari or liquid aminos
  • 1 cup BBQ sauce of your choice
  • 2 tablespoons vegetable based oil of our choice
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon maple syrup
  • 1/4 teaspoon salt
  • 2 cups shredded purple cabbage
  • 2 cups shredded green cabbage
  • 1 cup grated carrots
  • Cilantro leaves for garnish, if desired.


  1. Add quinoa to a medium sized pot and cover with 1 1/2 cups water.  Bring to a simmer and cook until water is absorbed, about 15 minutes.
  2. Pre-heat oven to 400 degrees F.  In a small bowl mix together the tofu, olive oil, corn starch and tamari.  Make sure everything is coated and then place on a baking sheet.  Bake tofu until crispy, flipping once, 20-30 minutes.
  3. Add the vegetable oil, vinegar, maple syrup and salt to a large bowl and whisk together.  Next, add all the coleslaw veggies and mix until everything is combined and coated with dressing.
  4. Mix the tofu and BBQ sauce together and assemble your bowls.
  5. Assemble bowls: heaping 1/2 cup quinoa, 1/4 of the BBQ tofu and 1/4 of the coleslaw.  Garnish with cilantro, if desired.


I used the crispy tofu recipe from Cookie & Kate.