Jump into summer with these BBQ Tofu Steaks with Grilled Pineapple Salsa. It's the perfect grillable recipe that combines the sweetness of BBQ sauce with spicy jalapeños and zesty pineapple. A delicious vegan and gluten-free meal.
Skip to Recipe
It’s officially summer and I, for one, could not be more excited!
This summer may look different than what we all expected it to, but despite that, there are still so many ways to have fun. At the top of my list is summer BBQs.My partner has been busy building an outdoor kitchen this past spring. The kitchen includes a built-in grill. What better way to christen the grill than with these BBQ Tofu Steaks?These BBQ Tofu Steaks are paired with grilled pineapple salsa and served over coconut rice for a combination that is simply divine. It’s creamy, sweet, spicy, zesty, and the perfect way to welcome in summer.
You’re going to love these BBQ Tofu Steaks. When grilled, tofu becomes chewy and delicious. On top of that, tofu is the perfect canvas for flavor. Tofu Steaks can be made with spice rubs, a variety of sauces, or simple citrus and herbs. So good!
Here’s everything you need.
Extra-Firm Tofu – Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
BBQ Sauce – Either homemade or storebought.
Olive Oil – For this recipe I used Jalapeño Infused Olive Oil for extra flavor. Grilled Pineapple Salsa – This delicious salsa is made with Jalapeño-Infused Olive Oil, Pineapple, Avocado, Red Onion, Cilantro, Lime, and Salt.
Coconut Rice – This coconut milk is made with Jasmine Rice, Light Coconut Milk, Sugar, and Water. You can also serve these steaks over plain rice or cauliflower rice.
For this recipe, you will need basic cooking equipment including a saucepot, mixing bowls, and utensils.
This recipe was inspired by my new favorite product from Bari, Jalapeño Infused Olive Oil.
I’ve been working with Bari for several years now and every time I try a new product, I am blown away. Their olive oils and vinegars inspire recipes.
For those of you who are unfamiliar, Bari Olive Oil Co. is a California-based company that has been making high-quality olive oil for over 80 years. They are a family run company that is dedicated to producing the highest-quality products available. All their olives are grown in California, supporting local growers and organic small-batch processing, ensuring that their promise of high-quality is never compromised.
Bari’s products are found throughout stores in California. But, fear not all you non-California dwelling readers. You can find all their incredible products online, too. So, go ahead and do a little shopping – perhaps some last-minute gifts for this Valentine’s Day – and fill your cupboards with these beautiful, high-quality oils and vinegar.
Bring coconut milk, water, sugar, and salt to a boil. Stirn in the rice, cover, and reduce to a simmer. Simmer for 20 minutes, until all the liquid has evaporated.
Fluff with a fork and set aside.
To grill the pineapple, preheat your grill to 400F. You can either use an electric grill or an outdoor grill. Peel and core the pineapple and chop into 1/2′′ rings.
Brush the pineapple rings with Bari’s Jalapeño Infused Olive Oil and grill for about 5 minutes, on both sides, until the pineapple has char lines and is cooked all the way through. Remove from the grill and cut into 1/2′′ pieces. Chill.
Once chilled, add the remaining ingredients for the grilled pineapple salsa. Taste and adjust seasonings. Refrigerate until ready to use.
Cut the tofu into 3 even slices (about 3/4′′ thick) and cut each of those slices into half. Brush both sides with BBQ sauce. Place the tofu on the hot grill and cover with a lid.
Grill tofu on each side for about 7 minutes, until the sides are blackened and the tofu is cooked all the way through. Remove from heat and brush with remaining BBQ sauce.
Serve these steaks immediately with grilled pineapple salsa and coconut rice. For a low carb option serve with cauliflower rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To serve, reheat the steaks in a hot skillet with 1 tablespoon of oil until the tofu is heated all the way through. Store extra pineapple salsa in an airtight container in the refrigerator for up to 2 days.
Can This BBQ Tofu be Baked?
Yes! Before I got an electric grill, I baked these steaks all the time.*
To bake the tofu, preheat the oven to 400F. Place on a baking sheet and bake for about 20 minutes, flipping once halfway through. Once the tofu is firm and cooked all the way through, remove it from the oven. Brush extra BBQ on tofu steaks and let sit 5 minutes before serving.
*While baked tofu is good, you will not get the charred edges with offer so much delicious flavor. I do recommend grilling these tofu steaks if possible!
Is this recipe gluten-free?
Yes, it is!
Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins