Rhubarb BBQ Tofu with Roasted Asparagus and Green Garlic Quinoa

Tis the season for BBQ!  Just because I am a vegetarian doesn't mean that I can't enjoy it as much as the people slathering it on chicken, pork and beef!  I love BBQ tofu, especially of the fruit based variety, so when I had a large amount of tofu last weekend, I knew what to do with it...make BBQ sauce for some tofu!  The rhubarb contriubuted a nice tangyness that doesn't come from other fruit or veggies I normally inculde in sauce. 

I decided to serve the BBQ tofu with roasted asparagus quinoa since I had bought some delicious tender locally grown asparagus.  I laced the salad with green garlic, and lots of lemon for a pop of flavor.  It was a nice accompaniment to the sweet and tangy tofu!  As a whole it screamed SPRING without being a salad.  I suppose it is nearly summer and the rhubarb and asparagus are nearly gone, so might as well enjoy them while they are available!  Here is the recipe if you would like to try some for yourself!

Tofu in Rhubarb BBQ Sauce

Serves 2

1 10 oz block firm tofu, diced

peanut oil

1 Tbsp peanut oil

2 cups organic rhubarb, diced

1/2 cup shallots, chopped
2 cloves garlic, minced
1/4 cup fresh orange juice
2 Tbsp agave nectar
1 Tbsp tamari
2 tsp mustard of your choice
2 Tbsp mirin
sea salt to taste

Preheat oven to 475 degrees.  Line a baking sheet with foil, and toss tofu with just enough peanut oil to coat.  Place on baking sheet, and bake until starting to brown at edges.  Remove from oven.  Meanwhile, Add 1 Tbsp peanut oil to a large saucepan over medium heat.  Add shallots, and saute until soft, about 5 minutes.  Add rhubarb and garlic, and saute until fragrant, 1 minute, then add orange juice, agave nectar, tamari, mustard, and mirin, along with sea salt to taste and let simmer for about 15-20 minutes until the rhubarb is soft and starting to break up.  Remove from heat and puree until smooth.  Serve sauce over tofu! 

Roasted Asparagus and Green Garlic Quinoa

Serves 2

1 cup water
1/2 cup uncooked quinoa, rinsed
1 cup asparagus, cut into 2 inch pieces
1 Tbsp lemon zest
juice of 2 lemons
2 Tbsp olive oil
2 Tbsp fresh rosemary, minced
1 Tsp fresh thyme leaves
2 green garlic, thinly sliced
3/4 tsp sea salt or to taste
freshly ground black pepper

Place quinoa and water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed about 15 minutes, or when all the grains have turned from white to transparent, and the spiral-like germ has separated. Drain, and let cool. Preheat oven to 475.  Line a baking sheet with foil, and spray with non-stick spray.  Toss asparagus with just enough olive oil to coat, and spread out on sheet.  Roast until starting to brown and tender, about 10-15 min.  Let cool to room temp.  When quinoa is cool, combine with asparagus, lemon juice and zest, olive oil, rosemary, thyme, green garlic, and sea salt and freshly ground black pepper to taste.