GRILLED TERIYAKI TOFU BOWLS

Grilled Teriyaki Tofu Bowls image

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.

Provided by France C

Time 40m

Yield 4

Number Of Ingredients 10

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Ingredients

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

Steps:

Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
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.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
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.
Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
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.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 48.1 g, Fat 20.6 g, Fiber 3.9 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 1858.7 mg, Sugar 17.3 g