Sort ingredients
kbertok1010
QR Code
Listen
Pdf
Preheat oven to 425 degrees. Cube the tofu into bite-sized pieces and mix with ½ cup BBQ sauce for 10 minutes, stirring occasionally to make sure tofu is coated in sauce. Add the corn starch and toss. Line sheet pan with parchment paper and add 1 TBS of oil to the pan. Add the tofu to the pan and back for 40 minutes, tossing the tofu half way. (Could also try making this in the air fryer at 400 degrees for 10 minutes)
Once tofu is in the oven, grab another sheet pan and add the remaining 1 TBS of sunflower oil. Take ½ cup of the pineapple and set aside in a bowl. Arrange the remaining pineapple, red onion, zucchini, and bell peppers on the sheet pan and toss with the oil, adding a little salt and pepper if desired. Add to the oven and cook vegetables for 20-30 mins, flipping half way.
To the reserved ½ cup of pineapple, add 1 cup BBQ sauce. Stir to combine.
Once tofu and veggies are roasted, remove from oven and coat with the pineapple BBQ sauce.
Top with fresh cilantro and serve over brown rice of quinoa.