This recipe is quick and easy to make and so delicious, while the sweet potato and zucchini are baking in the oven, you can grill the tofu and pineapple in a grill pan.
cca. 2 person
cca. 15 minutes
cca. 30-35 minutes
200 g smoked tofu (cut into two fillets)
200 g fresh pineapple (two fillets)
1 medium zucchini – optional
1 large sweet potato (cca. 800 g)
5-6 tablespoon BBQ sauce (vegan friendly)
3-4 tablespoon oil
salt to taste
Cut one 200 g weight smoked tofu in two slices, cut two same sized slice of a fresh pineapple, wash and cut the zucchini into two pieces than cut 4-4 fillets of it and marinate them in 6 tablespoon BBQ sauce. Cut the sweet potatoes into bigger sized fries, place them on a baking sheet, cover them with 1-2 tablespoon oil,
then sprinkle them with some salt and bake them with the zucchinis in preheated oven at 180C for cca. 30 minutes or until they’ve some colour.
Heat 2-3 tablespoon oil in a grill pan and place the tofu and pineapple fillets into it. Grill them at low-medium heat, so the sugar in the BBQ sauce won’t burn down,
grill each sizes until they’ll have golden brown colour, and when you turn them into their other side you can top them with the remaining BBQ sauce.
If you start to grill the tofu and pineapple fillets cca. 10-15 minutes after you place the sweet potatoes into the oven they will be ready cca. at the same time.
Serve the BBQ tofu and pineapple fillets with oven baked sweet potatoes and zucchinis, good appetite! 🙂