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+ servings

Hawaiian BBQ Tofu Bowls

Kelly Jensen
Say aloha to these Hawaiian BBQ Tofu Bowls! This vegan sheet pan dinner is bursting with flavor from roasted pineapple, peppers, onion, and zucchini in a flavorful pineapple BBQ sauce!  Toss with crispy tofu for a protein packed meal with delicious tropical taste.
4.94 from 16 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Make Ahead Meals, Meal Prep
Cuisine American, Hawaiian
Servings 4

Ingredients
  

  • 1 (16 ounce) block tofu drained and pressed
  • 1.5 cups BBQ sauce divided
  • 2 tablespoons corn starch
  • 2 tablespoon sunflower oil divided (or other high-heat oil)
  • 1 pineapple about 4 cups, divided
  • 1 red onion sliced
  • 1 zucchini sliced into half moons
  • 2 bell pepper sliced (I used red and yellow)
  • Dash of salt and pepper
  • 1/2 cup cilantro chopped
  • (Optional) 2 cups cooked brown rice or quinoa to serve the meal over.

Instructions
 

  • Preheat oven to 425 degrees ferenheit.  Cube the tofu into bite-sized pieces and mix it with 1/2 cup BBQ sauce for 10 minutes while the oven is heating up, stirring occasionally to make sure tofu is coated in sauce.  Add the corn starch, and toss to each piece of tofu is coated.  Line a sheet pan with parchment paper and add 1 tablespoon of sunflower oil to the pan.  Add the tofu to the pan and bake for 40 minutes, tossing the tofu half way.
  • Once the tofu is in the oven, grab another sheet pan and add the remaining 1 tablespoon of sunflower oil.  Take 1/2 cup of pineapple and roughly chop and set aside in a bowl.  Arrange the remaining pineapple chunks, red onion, zucchini, and bell peppers on the sheet pan and toss with the oil, adding a little salt and pepper if desired.  Add to oven along with the tofu, and cook the vegetables for about 20-30 minutes, flipping half way (the tofu and veggies should be ready around the same time).
  • To the reserved 1/2 cup pineapple, add 1 cup BBQ sauce.  Stir to combine.
  • Once tofu and veggies are roasted, remove from oven and coat with the Pineapple BBQ sauce.
  • Top with fresh cilantro and serve over brown rice or quinoa!
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