25 minutes or less

What You’ll Need:

1 block organic, extra firm tofu, sliced in half lengthwise

1 summer squash cut into chunks

1 red onion, cut into chunks

1 pint button or baby bella mushrooms

metal or bamboo skewers or a grill basket

olive oil

Himalayan sea salt & black pepper to taste

1 pineapple, peeled & sliced into rounds

1 bottle BBQ sauce, no corn syrup added (we like Stubb’s!)*

Fire up the grill to medium heat.*

*Don’t have an outdoor grill? Use a grill pan or skillet inside!

Meanwhile, slice tofu in half lengthwise. Press to release excess water by layering on a plate: tea towel, tofu, tea towel, another plate. Set aside.

Then, skewer veggies OR prep and pop inside grill basket. Drizzle with olive oil, salt & pepper to taste.

Brush one side of pressed tofu with olive oil and BBQ sauce.

Pop tofu & squash on grill, oiled side down, for 4-5 minutes. While cooking, brush other side with more oil, & BBQ sauce.

After about 4-5 minutes, flip squash and tofu. Add pineapple to the grill. Cook everything for 4-5 minutes.

Serve with additional BBQ sauce for dipping!

Serves 2

*Allergen warning: Read ingredient label for BBQ sauce to ensure the variety you choose is free of dairy, soy, egg, nuts & gluten