Hawaiian BBQ Power Bowl

January 6, 2018

I was chatting with my friend today who is on relaxing vacation in Maui. After I got off the phone with her, I couldn’t get the island vibes out of my head. I decided I needed to take my energy away from the envy and focus it on something productive so I decided to put together a little Hawaiian dish for dinner in hopes that it would fill my body with aloha. As I bit into this yummy Hawaiian BBQ Power Bowl, I could almost hear the waves crashing all the way from here in Arizona.


*Makes about 4 Servings

one 14oz block extra firm tofu
1.5 C uncooked Jasmin Rice
1 medium zucchini, thinly sliced
1/2 red onion, thinly sliced
approx. 2 C snap peas
1/2 pineapple, cored and sliced
1/2 C BBQ sauce (I used Annie’s Organic and gluten free)
1/2 T coconut oil or other oil for cooking
1/2 T tamari soy sauce
1 garlic clove, minced
pinch of salt

Optional Toppings:
coconut Flakes
green Onions, sliced
extra BBQ Sauce



– Press moisture out of tofu. Don’t worry if you don’t have a tofu press. You can wrap the tofu block generously in paper towels and place a heavy object on top of it for 20 minutes
-While tofu is getting pressed, start the rice. Rinse rice then Boil 3 C water and a dash of salt in a large pot. Once water is boiling, add rice and turn the heat down to a simmer and cover for about 20 minutes or until rice is cooked and fluffy
– Then cut the tofu into 1/2 inch cubes and marinate in your BBQ sauce for about 10 minutes. Panfry the tofu over medium heat for about 4 minutes on each side, until it’s nice and crispy. Remove from heat
-In a separate pan, heat coconut oil, tamari, and garlic over medium heat and add Onion, Zucchini, and snap peas. Sauté for about 5 minutes. Remove from heat
-Grill pineapple pieces either on the grill or in a pan over medium/low heat for just a couple minutes until it gets slightly charred or a little bit golden
-Arrange all ingredients in a bowl and add desired toppings
-Turn on some Luau music and taste the sweet and savory flavors

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