Grilled Teriyaki Tofu Bowls: A Delicious Vegetarian Recipe

Ingredients

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

Instructions

1. Cut the tofu into 4 thick slices. Marinate the tofu in 1/3 cup of teriyaki sauce while prepping the vegetables.
2. Prepare the vegetables: Cut the bell pepper into 4 wedges, removing the core and seeds. Trim the zucchini ends and halve them lengthwise. Slice the pineapple into 4 wedges. Quarter the onion. Arrange the vegetables and pineapple on a platter. Brush with olive oil and season with salt and pepper.
3. Preheat your outdoor grill to medium-high heat and lightly oil the grate to prevent sticking.
4. Grill the onion quarters for about 4 minutes, flipping halfway. Add the bell pepper, zucchini, and pineapple to the grill. Continue grilling, turning occasionally, for 8 to 10 minutes, or until they reach your desired tenderness. Transfer the grilled items to a platter and cut into bite-sized pieces once they've cooled slightly.
5. Take the tofu out of the teriyaki marinade. Lightly oil the grill grate and grill the tofu for 2 to 3 minutes on each side, until nicely browned.
6. Divide the hot cooked rice evenly among 4 bowls. Top with the grilled vegetables, pineapple, and tofu. Drizzle the remaining 1/3 cup of teriyaki sauce over the bowls. Sprinkle with sesame seeds and serve immediately.

Nutrition

• Calories: 431 kcal
• Fat Content: 21 g
• Fiber Content: 4 g
• Sugar Content: 17 g
• Sodium Content: 1859 mg
• Protein Content: 16 g
• Carbohydrate Content: 48 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g