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.
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 14-ounce block extra-firm tofu drained and cut into 1-inch cubes
- 1 20-ounce can sliced pineapple drained, or 1 pineapple, peeled, cored, and cut into ¼-inch slices
- 1 cup barbecue sauce
- 1 5-ounce package 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
Recipe from The Simply Vegan Cookbook by Dustin Harder. Reprinted with permission.