Grilled Teriyaki Tofu Bowls

Grilling the veggies and tofu adds so much flavor to this vegetarian dish. I recommend using a grill topper or pan to make grilling the vegetables easier. For a lower carb option, serve over cauliflower rice.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 431 Calories

Ingredients

• 1 tablespoon sesame seeds
• ¼ cup olive oil
• salt and ground black pepper to taste
• 1 large onion
• 1 large red bell pepper
• 2 cups hot cooked rice
• ½ fresh pineapple, peeled and cored
• ⅔ cup teriyaki sauce, divided
• 2 small zucchini
• 1 (16 ounce) package extra firm tofu, drained and pressed

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Step 2

Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.

Step 3

Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.

Step 4

Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.

Step 5

Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.

Step 6

Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.