Hello everyone! I had a little help with today’s recipe from Mr. FBBQ. He helped me use the smoker to grill the tofu and the tomatoes, zucchini, and squash! And he didn’t even make me clean it when I was done! He’s such a great husband!!!
This dish was absolutely delicious. I was a bit leery of how the rhubarb portion of it would turn out, and how much of a sticky mess it would be, but it turned out to be not bad at all!
To make the glaze for this dish we will need balsamic vinegar, one stalk of rhubarb, and maple syrup. We will also need quinoa, chickpeas, fresh basil, extra-firm tofu, little tomatoes, zucchini and yellow squash (the recipe only called for zucchini, but I had yellow squash so I used that too).
Combine the maple syrup, balsamic vinegar, and thinly sliced rhubarb in a small pot. Bring to boiling, reduce heat, and simmer for 10 minutes. Strain the mixture through a fine-mesh sieve, pressing down on the rhubarb with a spoon to extract all the juices. Return the liquid (minus the solid rhubarb parts) to the pot and bring back to boiling. Simmer, uncovered, for about 10 minutes. No sticky mess!
Cook the quinoa. Add the chickpeas at the last few minutes to warm them up.
Place the tofu between paper towels and put a heavy object on top of it to soak up the liquid. Cut the tofu into cubes. Place the tofu, the zucchini, squash, and tomatoes on the smoker! We put it on a mesh sheet and flipped the tofu, zucchini, and squash after a bit, removing the tomatoes (they cooked faster). Put the veggies into the bowl of glaze and allow them to soak it up for a bit. You could also try putting the glaze on the veggies prior to putting them on the smoker, but we were concerned that would create a sticky smoker mess. Top the quinoa/chickpea mix with the veggie/tofu mix and drizzle more glaze on it.
