Vegan BBQ Pineapple Tofu Scramble by Chelsey Klimowicz

Total time:

approximately an hour

Servings:

about 15 (¾ cup per person)

Ingredients:

½ whole pineapple (chunked)

½ red bell pepper (de-ribbed, de-seeded, & chopped)

½ yellow bell pepper (de-ribbed, de-seeded, & chopped)

½ orange bell pepper (de-ribbed, de-seeded, & chopped)

½ cup yellow onion (chopped)

6 small red potatoes (chopped - small)

1 container of firm/extra firm tofu

1 tsp. salt

1 tsp. black pepper

1 tsp. granulated garlic

1½ tsp. vegetable oil

1 cup water

desired amount of barbeque sauce (any kind, just make sure it is honey-free!)

Peparation:

1.      Drain tofu and then wrap it in paper towels. Then set a small frying pan or pot on top of the wrapped tofu to press it. This will dry it out. You will need to use a lot of paper towels to get the bulk of the moisture out of the tofu. Let it sit while you continue cooking.

2.      (recommended) To speed up the cooking process microwave the potatoes in a microwave-safe bowl for 2-3 minutes.

3.      Heat up the vegetable oil in a large frying pan and then add the potatoes, onions, and bell peppers. Stir frequently. Cover the pan with a lid from time to time. Once all of the oil has saturated the potatoes, add the water and cover it again. Cook until the potatoes are tender.

4.      Stir in the salt, pepper, and garlic.

5.      Unwrap the tofu and then crumble it into a bowl using your fingers. Pour the tofu from the bowl  into the pan and stir.

6.      Add the pineapple.

7.      Pour some barbeque sauce into the pan and stir. There should be enough to generously coat all of the contents of the pan.

8.      Once the pineapple is warmed up, it is ready to serve!