After a day at work, the chances of me making a home-cooked, healthy meal are slim to none (the chances of me making an Easy Mac and calling it a night are close to 100, though). Getting in the routine of meal prepping on Sunday has made my work week so much easier, and gives me at least one meal a day to look forward to that I know is healthy. Meal prepping doesn’t need to mean you’re eating a week’s worth of chicken and veggies — these recipes are both healthy and tasty.
Pineapple BBQ Tofu Bowls are a vegan meal prep option that you can cook on the grill! Sweet, tangy, and a healthy lunch to stock up your fridge.
It’s summer, and I want to grill alllll the things! Mostly because we just purchased a new grill this year and it has been so much fun playing around with it.
We’ve been eating a lot of grilled tofu lately. Tofu has been one of those ingredients that I want to love. It’s really filling and really affordable, but I also find it can often be bland. It’s really hard to get it just right!
For this recipe, I went super simple and just slathered the tofu in BBQ sauce. Can’t go wrong with that, right? The barbecue sauce + pineapple is such a great flavor combo and is really tasty in these lunch bowls as well!
There are four components to prep for this barbecue tofu bowls recipe.
For this recipe, we are using extra firm tofu, and press it to release extra moisture from the block.
Here’s how I pressed my tofu:
After experimenting all month, I’ve found a few important details when it comes to grilling tofu.
Shape- I have experimented with different shapes of tofu on the grill, and we really prefer cutting them in sticks versus in a larger square shape. The sticks get better texture from the grill and also have better coverage with the barbecue sauce.
Grease the grill- Don’t forget to brush or spray your grill with a bit of oil before adding the tofu sticks, as they can stick and be difficult to flip.
Temperature- I found that medium-high (around 400 °F) was a good temperature to get a good texture on the tofu sticks. Lower temperatures don’t get the char and the tofu stays fairly rubbery.