Pineapple Tofu Bowl

pineapple tofu rice bowls recipe healthy sheet pan dinners meatless vegan and vegetarian with tofu

5 from 2 votes

This Pineapple Tofu Rice Bowl is an easy vegetarian dinner recipe that is bright, fresh, and flavorful! A easy way to make tofu tasty. This vegan one pan dinner is bursting with flavor from roasted pineapple, peppers, onion, and bok choy! Serve over jasmine or basmati rice for a simple vegan weeknight meal.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Make Ahead Meals, Meal Prep

Cuisine: American, Hawaiian

Servings:

Calories: 360kcal

Author: Kelly Jensen

Ingredients

2 tablespoon extra virgin olive oil divided (or other high-heat oil)
1 16-ounce block tofu drained and pressed
2 tablespoons corn starch
1 teaspoon lime juice
2 cups pineapple diced (about 1/2 whole pineapple)
1 sweet onion sliced
1 cup bok choy
2 bell pepper sliced (I used red and yellow)
1/2 cup coconut aminos chopped
2 cups cooked rice white or brown

Instructions

Preheat the oven to 425 degrees Fahrenheit. Prepare a sheet pan by covering it with parchment paper. Add the olive oil to the sheet pan in an even coat.
In a bowl or plastic bag, toss the tofu with corn starch and lime juice. Place on one side of a sheet pan covered in parchment paper.
On the other half of the sheet pan, add the pineapple, onion, bok choy, and bell pepper in an even layer. Cover with coconut aminos.
Bake tofu for 40 minutes, flipping halfway through cooking.
Once vegetables have finished cooking, serve them over rice, adding additional coconut aminos for flavor.

Nutrition