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BBQ Hawaiian Tofu Bowl from The Simply Vegan Cookbook

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.
Course Main Course
Cuisine American
Keyword bbq tofu bowls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yields 4 servings
Calories 479 kcal
Author Dustin Harder


  • 1 large red onion cut into 1/4-inch slices
  • 1 red bell pepper seeded and cut into 1/4-inch slices
  • 1 tablespoonplus 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 1/4-inch slices
  • 1 cup barbecue sauce
  • 1 5-ounce package baby spinach
  • 1 cup cooked quinoa
  • Chopped fresh cilantro for garnish (optional)


  1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  2. 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.

  3. 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.
  4. Toss the baked tofu with the barbecue sauce until thoroughly coated.
  5. Divide the spinach and quinoa among 4 bowls. Top with the vegetables, tofu, and pineapple. Garnish with cilantro, if desired.

Recipe Notes

Recipe from The Simply Vegan Cookbook by Dustin Harder. Reprinted with permission.