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These vegan BBQ Hawaiian Tofu Bowls feature a sweet and savory mix of protein, vegetables, and carbs. Quick and easy to make, gluten-free, and incredibly delicious! Ready in just 30 minutes!
Quick. Easy. Versatile. Healthy. Affordable. Delicious. This is my goal at meal time.
One of the things I hear most from people regarding eating a healthy whole foods plant based diet is that it takes too much time. This simply isn’t true. Or, at least, it doesn’t have to be.
I am always trying to bring more ways to get healthy meals (and snacks and desserts!) on your table in an easy, approachable way that don’t lack in flavor.
I have categories here in my recipe index for 15 Minute Recipes and 30 Minute Recipes. And I love to introduce you to cookbooks that help you get the job done, too.
The Simply Vegan Cookbook fits right into this category and you’re going to want to grab yourself a copy! Keep reading for more details about this great cookbook and the recipe for these super delicious BBQ Hawaiian Tofu Bowls.
The Simply Vegan Cookbook
The Simply Vegan Cookbook ~ Easy, Healthy Fun & Filling Plant-Based Recipes Anyone Can Cook is written by Dustin Harder. Dustin is a graduate of the Natural Gourmet Institute in NYC, a personal chef, and the creator and host of The Vegan Roadie, an entertaining vegan travel series. Think Diner, Drive-Ins, and Dives – vegan style!
Dustin has travelled the world, visiting grocery stores everywhere he goes, researching which vegan foods are truly accessible. When developing the recipes in this book, he kept that mind, so you can rest assured that you’ll be able to make these dishes easily.
He wrote this book for all those who want to delve more into plant based foods, but are feeling intimidated and overwhelmed about just how to do that. But, don’t worry – if you’re a seasoned vegan, you’ll find these recipes creative, flavorful, and fun too!
Take a look inside
There are 13 Chapters in The Simply Vegan Cookbook, organized mostly by main ingredient. In these chapters, you’ll find 150 recipes, each with two variations making it even easier to use what you have on hand. In the end that makes 450 recipes in total! You’ll never have to wonder what to make for dinner again!
Take a look at a sampling of the recipes and extras you’ll find inside:
Greens: Blueberry Lemonade Smoothie; Apple, Pecan, and Arugula Salad; Salt and Vinegar Kale Chips; Spinach, Tomato, and Orzo Soup
Beans: Pinto Bean Queso; Slow-Cooker Black Bean Taco Chili; Garlicky BBQ White Bean and Kale Quesadillas; Chickpea Hush Puppies with Garlic-Sriaracha Aioli
Lentils: Lentil Walnut Dip; One-Pot Dahl; Spiced Lentil Tacos; Lentil Sliders
Grains: Peanut Butter Cup Overnight Oats; Rainbow Quinoa Salad; Peas and Pesto Rice; Picture-Perfect Paella
Broccoli & Cauliflower: Thai Roasted Broccoli; Kentucky Baked Cauliflower; Roasted Sweet-and-Sour Cauliflower; Broccoli and Cheese Twice-Baked Potatoes
Root Vegetables: Berry Beetsicle Smoothie; Buttered Carrot Noodles with Kale; Classic Mashed Potatoes; Sweet Potato Mac
Tofu: Mini Tofu Quiche; Buffalo Tofu Sandwich with Ranch Dressing; Tofu Pesto Bowl; Not Yo Momma’s Tofu Piccata; and the BBQ Hawaiian Tofu Bowl you’ll find below!
Squash: Maple-Burbon Acorn Squash; Zucchini Cornbread Muffins; Slow-Cooker Butternut Squash Risotto; Spaghetti Squash Primavera
Avocado: Guacamole Three Ways; Avocado, Cucumber, and Mint Gazpacho; Avocado Breakfast Pizza; Veggie Avocado Carbonara
Mushrooms: Portobello Bacon; Pulled Mushroom BBQ Sandwich; Quick Thai Coconut Mushroom Soup; Drunken Mushroom Noodles
Simple Sweets: Soft-Batch Chocolate Chip Cookies; Churro French Toast; Luscious Lemon Squares with Coconut Shortbread Crust; Salted Coconut-Almond Fudge
Kitchen Staples: Taco Seasoning; Green Goddess Dressing; Easy Cheese Sauce; Fast Feta
Dustin even includes sections for Vegan Brands I Love; Recipe Index By Meal Type (breakfast, soup, salad, entree, dessert, etc.); and Recipe Index by Label (gluten free, nut free, soy free, 30 minutes or less).
Just like most of the recipes in The Simply Vegan Cookbook, dinner bowls are incredibly versatile. Switch out the vegetables for the ones your family loves best or what you have on hand. Bowls are perfect for using up leftovers too. Dustin gives variations of this BBQ Tofu Bowl recipe in the book with a Mediterranean Spinach Bowl and a Sweet and Sour Cauliflower Bowl, which you know has my name written all over it!
More vegan bowl recipes
- Quinoa Veggie Bowl
- Vegan Burrito Bowl
- BBQ Lentil Power Bowls
- Roasted Veggie Rice Bowls
- Sweet Potato Quinoa Bowls
- Mediterranean Grain Bowls
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Don’t forget to order yourself a copy of the book here.
BBQ Hawaiian Tofu Bowl
Ingredients
- 1 large red onion (cut into ¼-inch slices)
- 1 red bell pepper (seeded and cut into ¼-inch slices)
- 1 tablespoon plus 1 teaspoon olive oil (plus more as needed) (divided)
- 1 block (14-ounce) extra-firm tofu (drained and cut into 1-inch cubes)
- 1 can (20-ounce) sliced pineapple (drained) (or 1 pineapple, peeled, cored, and cut into 1⁄4-inch slices)
- 1 cup barbecue sauce
- 1 package (5-ounce) baby spinach
- 1 cup cooked quinoa
- Chopped fresh cilantro (for garnish) (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a bowl, toss the onion and bell pepper with 1 tablespoon of olive oil. Spread them out on half of the prepared baking sheet. Spread out the tofu cubes on the other half. Bake for 10 minutes, toss with a spatula, and bake for 10 more minutes.
- While the tofu and vegetables are baking, heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the pineapple slices in batches and sauté until darkly browned on both sides, adding more oil as needed.
- Toss the baked tofu with the barbecue sauce until thoroughly coated.
- Divide the spinach and quinoa among 4 bowls. Top with the vegetables, tofu, and pineapple. Garnish with cilantro, if desired.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
crunchycompassionista says
This was delicious, but only needed 1/3 cup barbecue sauce. I cooked the tofu, peppers and onions together in my Actifry and it worked perfectly. Carmelizing canned pineapple in a pan is brilliant idea; we only had diced pineapple and it worked like a charm – I did cut some of the oil out and used the pineapple juice to finish carmelizing. This recipe has become a staple at our place.
Jenn Sebestyen says
I’m so glad you love it! Thank you for your feedback.
Danielle Goodman says
I would love to win this cookbook. This is the year that I am dedicating to getting myself healthy and making myself a priority.
Jenn S. says
Excellent! Good luck on your journey and good luck in the giveaway!
alice minx says
I’m trying to eat healthier, and get away from so much meat in my diet. these recipes look amazing
Jenn S. says
Wonderful. Good luck, Alice!
D.B. says
I want to win because this book looks wonderful and I would love to use it to make delicious meals for my family.
Jenn S. says
Good luck!
Sarah De la Cruz says
This bowl has my name all over it! Tofu + BBQ makes me a happy lady! Can’t wait to try!
Jenn S. says
Me too!! It’s so good, Sarah. You guys would love it!
Mel | avirtualvegan.com says
I love how quick and easy this is! It’s totally my kind of dinner. Love the pineapple in it too!
Jenn S. says
Me too! Super easy!