BBQ Hawaiian Tofu Bowl
A serving of greens, pineapple, and protein balance this sweet and savory bowl perfectly. It does get a little involved, with a pan in the oven and a skillet on the stovetop, but it’s straightforward.
Servings: 4
Calories: 324kcal
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
Notes from Veggie Inspired ~ Dustin has a recipe for Basic BBQ Sauce on page 232 in the cookbook. Your favorite store-bought BBQ sauce works as well!
*Recipe reprinted with permission from Dustin Harder.
Nutrition
Calories: 324kcal | Carbohydrates: 42g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 1264mg | Potassium: 42mg | Fiber: 9g | Sugar: 19g | Vitamin A: 13250IU | Vitamin C: 189.8mg | Calcium: 300mg | Iron: 6.7mg