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Hawaiian BBQ tofu bowl

Level
very easy
Prep Time
40 mins
Serves
2

Description

It’s sunny and hot… let’s eat outside! Why not make your next meal under the sun a veggie barbecue? Here’s my recipe for a summer tofu bowl that combines both fresh and grilled flavours. This meal-in-a-bowl is made with rice or quinoa, pineapple and grilled barbecue tofu, served with a ranch salad. Here’s how to make it :

Ingredients

2 cups
cooked quinoa or rice
1
block of tofu, sliced (lengthwise )
2 to 3
slices of fresh pineapple
1 cup
BBQ sauce
1
small head of lettuce, chopped
2
kale leaves, chopped
1
green onion, finely chopped
ranch dressing (see recipe below)

Directions

Step 1
Cook the rice or quinoa in a rice cooker or according to package instructions.
Step 2
Brush tofu slices with your favourite BBQ sauce. For a richer flavour, this can be done the day before. Marinate tofu in an airtight container overnight or simply while you prepare the rest of the ingredients.
Step 3
Toss lettuce, kale and green onion together in a salad bowl.
Step 4
Set barbecue to medium-high and brush grill with a little coconut oil. Cook pineapple and tofu for a few minutes on each side. You’ll know it’s done when you can see the grill marks on the food
Step 5
Prepare the ranch dressing for the salad using the following ingredients:
  • 1 block of silken tofu
  • Lemon juice
  • 60 mL (¼ cup) fresh dill, finely chopped
  • 1 clove garlic
  • 5 mL (1 tsp.) rice vinegar
  • 5 mL (1 tsp.) dried parsley
  • Salt and pepper, to taste
In a blender, mix all the ingredients until creamy and smooth. Pour dressing over the salad and toss to combine.
Step 6
In a bowl or plate, first make a bed of rice, add salad mixture, and top with grilled tofu and pineapple. I like to cut these into smaller pieces sot that they are easier to eat.
Enjoy! Happy BBQ Season!