Charred Pineapple & Teriyaki Tofu Meal Prep Bowls
Ditching the sad desk lunch has never been easier. By chopping the vegetables before they hit the grill pan and charring the pineapple for a deep, caramelized sweetness, these bowls pack massive flavor into four easy grab-and-go containers. The tofu soaks up a quick marinade, while a fresh drizzle of sauce at the end keeps everything vibrant for up to four days.
- Total Time50 minutes
- Yield4 bowls (serves 4) 1x
Ingredients
Scale
Tofu & Marinade
- 1 (16-ounce) block extra-firm tofu, drained and pressed
- ¾ cup thick teriyaki sauce or glaze, divided
The Bowls
- 1 large red bell pepper, cored and cut into 1-inch chunks
- 1 medium zucchini, cut into 1-inch thick half-moons
- 1 medium red onion, cut into 1-inch chunks
- 2 cups fresh pineapple chunks (about 1-inch pieces)
- 2 tablespoons avocado oil (or other neutral cooking oil)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 cups cooked brown or jasmine rice, cooled slightly
Garnish
- 2 scallions (green onions), thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prep the tofu: Cut the pressed tofu into 1-inch cubes. Place in a medium bowl and gently toss with ½ cup of the teriyaki sauce (reserve the remaining ¼ cup for later). Let marinate for at least 15 minutes.
- Season the vegetables: In a large mixing bowl, toss the bell pepper, zucchini, and red onion chunks with the avocado oil, salt, and black pepper until evenly coated. Keep the pineapple chunks separate.
- Grill the produce: Preheat an outdoor grill or a large indoor grill pan over medium-high heat. Using a grill basket (or working in batches on a grill pan), cook the vegetables, tossing occasionally, until tender and blistered in spots, about 8 to 10 minutes. Transfer to a plate. Add the pineapple chunks to the grill and cook just until caramelized and charred on the edges, about 3 to 4 minutes. Remove from the heat.
- Grill the tofu: Remove the tofu cubes from the bowl, shaking off excess liquid (discard the used marinade). Lightly oil the grill grates or pan. Grill the tofu for 8 to 12 minutes total, turning occasionally until crisp and marked on several sides.
- Assemble for meal prep: Lay out four airtight meal prep containers. Divide the cooked rice evenly among them. Top each with equal portions of the grilled vegetables, charred pineapple, and tofu cubes.
- Garnish and store: Drizzle the reserved ¼ cup of fresh teriyaki sauce evenly over the four bowls. Sprinkle with sliced scallions and toasted sesame seeds. Let the bowls vent briefly to release steam, then seal with lids and refrigerate within 2 hours of cooking.
Notes
- Why it works: Chopping the vegetables before grilling instead of after creates far more surface area for those delicious, smoky char marks to develop, which translates to much better flavor in your reheated leftovers.
- Vent before chilling: Let the steam vent briefly to avoid condensation and mushy rice, but don’t leave them out too long. To ensure food safety, especially with cooked rice, seal and refrigerate the bowls within 2 hours of cooking.
- Storage and reheating: Store in the refrigerator for up to 4 days. To eat, pop the lid off, rest it loosely on top to vent, and microwave for 60 to 90 seconds until warmed through.
Nutrition (per serving — estimates)
Calories: 488 | Total Carbs: 81g (Fiber: 6g, Sugar: 28g) | Fat: 12g (Saturated: 2g) | Protein: 14g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Meal Prep
- Method: Grilling
- Cuisine: Asian-Inspired American
Nutrition
- Serving Size: 1 bowl
- Calories: 488
- Sugar: 28g
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 81g
- Fiber: 6g
- Protein: 14g