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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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.


Recipe Summary

20 mins
20 mins
40 mins
4 bowls


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

To press tofu, set tofu on a plate on several layers of paper towel or a dish towel. Top with more paper towel and another plate; weigh the top plate down with a heavy object. Let drain for 20 to 30 minutes.

If using a grill topper, you can pre-cut everything into smaller pieces before grilling.

Nutrition Facts

431 calories; protein 16.4g; carbohydrates 48.1g; fat 20.6g; sodium 1858.7mg. Full Nutrition