Tofu & Pineapple Protein Bowl with Orange Sauce

Vegan-Gluten Free


  • 1 14 ounce block extra firm tofu, cut into chunks
  • 2 cups fresh pineapple, cut into chunks
  • 4 cups Basmati rice, cooked
  • 1/4 cup green onions, thinly sliced
  • 1 cup diced red bell peppers
  • Sesame seeds, for garnish
  • 3/4 cup Keli’s Sweet & Tangy Orange Sauce


  • Drain tofu and press the water out with paper towels. Cut into ½ inch chunks.
  • Put the chunks in a baggie with the Sweet & Tangy Orange Sauce and marinade in the refrigerator for a couple of hours.
  • Put the tofu chunks with sauce on a baking sheet with pineapple, and diced bell peppers. Bake for 30 minutes at 350 degrees until the sauce just begins to dry up and the pineapple is soft.
  • Divide rice into bowls
  • Top with the cooked tofu, pineapple, bell peppers and orange sauce mixture.
  • Garnish with the sesame seeds and green onions.

Serves: 4