Grilled Tofu with Pineapple Salsa and Coconut Rice

by Angela (Oh She Glows) on July 9, 2012

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When you can’t get away for vacation, but still want the feeling of a vacation, this dinner is for you! Better yet, have someone make it for you while you sip a margarita. It’s tropical, refreshing, and perfect for those warm summer nights when you want to change up your go-to meals.

Plus, you simply cannot go wrong with juicy fruit cascading over your dinner plate, especially during a heat wave. This was quite simple to throw together, but still felt like a dish I’d find on the menu of my favourite veg restaurant (only better because it was made at home!).

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I’ve never made coconut rice before, but after a quick scour of the internet, I settled on Jaden’s recipe. Only I didn’t have jasmine rice or full-fat coconut milk so I used brown rice and light coconut milk instead. I was a bit worried I’d end up with a “healthy tasting” coconut rice, but it tasted nothing of the sort. It was as creamy and decadent tasting as I hoped it would be. A tiny amount of brown sugar, nutmeg, and toasted coconut really made the flavours pop. Without these it was a bit bland, but with, it’s now a rice dish I’m crazy about.

I’m not sure if you can tell in this photo below just how thick and creamy it turned out. You’ll have to trust me on this one!

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I pressed the extra-firm tofu, sliced it into four huge triangles, and brushed oil over all sides with a sprinkle of herbamare. Eric was in charge of grilling the tofu, which didn’t take very long at all. Maybe 5 minutes per side.

We’re both tofu fans and enjoy it plain, but if you think you’d like the tofu spruced up a bit more feel free to use a marinade prior to grilling. We added a bit of BBQ sauce on the side and it was the perfect accompaniment for dipping.

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Grilled Tofu with Pineapple Salsa and Coconut Rice

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Dish inspired by Ashley & coconut rice adapted from Jaden.

Yield: Serves 2-3

For the tofu:

  • 1 package extra-firm or firm tofu (I used Sol-Cuisine organic brand)
  • Cooking oil, for brushing
  • Herbamare or salt, for seasoning

 

For the coconut rice:

  • 1/4 cup shredded coconut
  • 1 cup dry/uncooked short grain brown rice
  • 1 can (400ml) light coconut milk (yields 1 & 3/4 cups)
  • 2 tsp packed brown sugar
  • 1 tsp coconut oil (optional)
  • Sprinkle of nutmeg

 

For the pineapple salsa: (this makes over 5 cups so feel free to make a half batch!)

  • 1 pineapple, cored & diced (makes about 3 cups diced)
  • 1/2 cup diced red onion
  • 2 jalapeños, seeded and diced
  • 1 large garlic clove, minced
  • 1 red pepper, diced (about 1 cup)
  • 1 orange pepper, diced (about 1 cup)
  • 3 tbsp fresh lime juice (1 large lime)
  • 1/4 cup packed fresh mint leaves, minced
  • Red pepper flakes, to taste (optional)

 

1. Press Tofu: Remove tofu from package and rinse with water. Press the tofu for at least 20 minutes following these directions. After pressing, slice the tofu block down the middle, lengthwise to make two halves. Now slice each piece diagonally to make 4 triangles total. Brush each side with cooking oil and then season generously. If you don’t enjoy plain tofu try using a marinade prior to cooking.

2. Coconut Rice: Preheat oven to 300F. Toast shredded coconut for about 8-12 minutes until golden. Rinse brown rice in colander and then place into a medium-sized pot. Add one 400ml can coconut milk (equal to 1 & 3/4 cups). Stir. Bring to a boil and then reduce heat immediately to low. Cover with lid and cook for about 25-30 minutes until most of the coconut milk is absorbed and rice is tender. Remove from heat, keep lid on, and let it “steam” for another 10 minutes or so. Stir in brown sugar and optional coconut oil. Garnish with toasted shredded coconut.

3. Salsa: Meanwhile, add all salsa ingredients into a large bowl, adjusting to taste.  My pineapple was very watery, so I dumped the pineapple into a colander and let the water drain for about 10 minutes prior to using. Feel free to do this too or just leave it as is.

4. Grill tofu: Preheat the bbq grill for about 15-30 minutes (depending on your grill) on high. Turn heat down to medium/low. Carefully, grease the grill with a cooking oil safe for high heat (e.g., canola, sunflower, safflower, or sesame). Grill the tofu for about 5 minutes on each side (this will vary). Be sure not to overcook the tofu or it will be dry.

5. To serve: Spoon coconut rice on a plate and sprinkle with a dash of nutmeg if desired. Add grilled tofu next and then spoon over a generous amount of pineapple salsa. Sprinkle everything with more toasted coconut and garnish with mint leaves. Feel free to serve with a bit of BBQ sauce on the side to spruce up the tofu.

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In other news, I had a fun photoshoot with Sketchie this weekend. You can head over to my Facebook page to check it out. All hail crazy cat ladies!

What are your favourite summer entrees? As always, feel free to leave your recipe requests below!

Hope you have a great start to your week.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 47 comments… read them below or add one }

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Carrie @ Little Apartment, Big City July 10, 2012 at 9:07 am

Like others, I was wondering if quinoa would work instead of rice. Sounds like other visitors have made it successfully, so I can’t wait to try it!

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Angela @ Happy Fit Mama July 10, 2012 at 12:31 pm

I just made coconut rice for the first time last week. My new fav way to prepare it. This looks perfectly light and summery for a hot day. Yum!

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Andrea @ Vegvacious July 10, 2012 at 3:23 pm

I have been loving grilled tofu lately! I just did grilled tofu in a garlic black bean sauce over the weekend – it packed some heat and was really good! The sweet & spicy salsa combo you’ve got going on up there looks pretty delicious as well!

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Helen @ This New Song July 10, 2012 at 3:26 pm

YUM! My roommate and I had your Weekend Glow Kale Salad last night for a little Monday night boost. Had the leftovers for lunch today. Delicious doesn’t even begin to describe it!

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Angela (Oh She Glows) July 11, 2012 at 9:51 am

Helen I’m happy you both enjoyed the salad! Thanks for letting me know. :)

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Adina July 10, 2012 at 6:56 pm

The PERFECT blend of flavors!

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michelle July 10, 2012 at 7:13 pm

I made this for dinner tonight. I used chopped fresh rosemary instead of mint and it was perfect! Everyone loved it.

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Colleen July 11, 2012 at 10:03 am

Make sure to make extra rice! Have just discovered the leftover rice tastes delicious for breakfast when blueberries and almonds are added. nom nom nom nom nom….

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Nadiya @ Milk and Honey July 11, 2012 at 10:42 am

Nooo! I just used up all my tofu. Guess I need to go back to that grocery store to try out this recipe :D

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Rachel July 11, 2012 at 11:55 am

I’m horrible at making tofu haha but this looks too good not to try!

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Michele July 11, 2012 at 2:34 pm

I am making this for dinner tonight. I prepared the coconut rice last evening and was tempted to eat it right out of the pan after tasting it–it was THAT good.

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Jess July 11, 2012 at 2:50 pm

Hi! Just wanted to pop by to say I made another variation on the rice, inspired by yours… coconut quinoa! I used 1 can of light coconut milk, 1 1/4 cup quinoa, 1 tbps garam masala, 1 tbsp chili flakes, 1/2 tbsp himalayan salt. It turned out delish!

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Angela (Oh She Glows) July 11, 2012 at 5:58 pm

love the garam masala & chili flakes idea…I’ll have to try this next time with quinoa :)

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Melanie July 12, 2012 at 10:15 am

I made this last night and it was so delicious. So excited to have the leftovers for lunch (although I had to hold myself back from eating all the coconut rice)!

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Angela (Oh She Glows) July 12, 2012 at 10:17 am

Hey Melanie, Im glad to hear you enjoyed it! Enjoy the leftovers. Ours didnt last long either ;)

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Moni Meals July 12, 2012 at 4:59 pm

Can you please send this over for my dinner tonight, Ang? pretty pretty please? ;)
Seriously this looks so good Yum Yum Yum!

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Ashley S July 12, 2012 at 6:53 pm

Angela,

I made this last night and WOW. We love love loved the coconut rice! Also the first time I tried grilled tofu and you have me converted. I marinated mine for an hour in a combo of soy sauce and orange juice- yum :) My brother and I both adored this dinner.

Also, I wanted to tell you how much I love your dinner recipes for two. I am always cooking for just two; either myself and my brother or my boyfriend. It’s so nice to check the blog and see a complete meal for two that I can easily prepare. I shouldn’t live off your cookie recipes alone… though I might try!

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Angela (Oh She Glows) July 13, 2012 at 8:30 am

haha glad to hear that Ashley! I love your combo for the marinade…I will try that!

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DHK July 13, 2012 at 11:52 am

Oh, the orange juice part sounds good – I will try that in the marinade!

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Suzanne P July 12, 2012 at 8:57 pm

Loved it, especially the rice! Thanks Angela!!

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char eats greens July 13, 2012 at 7:23 am

I think Tyler and I need to invest in a grill because I have tofu in my fridge but I really have my heart set on grilled tofu, but it’s pretty hard without the grill part :P

I can’t even take it to my mom’s because hers, for some reason, doesn’t seem to be heating up much. Totally not grill-worthy, either!!

I love the simplicity of this meal, but all looks so amazing together. I need to buy a pineapple asap!

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DHK July 13, 2012 at 11:51 am

Loved this recipe – have been eating the leftovers for the past few days and it is good again and again! I marinaded the tofu (soy sauce, sugar, ginger, & garlic) before grilling and it was fabulous! I cooked the rice in my rice cooker and it turned out great! (I was not sure how the coconut milk would do in a rice cooker, but it worked well). Thanks for a yummy recipe!

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Cookie and Kate July 14, 2012 at 11:03 pm

This reminds me of the pineapple ceviche I ate in Belize a couple of weeks ago. Your version is perfect now that I’m back home and back to my vegetarian ways!

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Lisa d July 15, 2012 at 12:40 pm

This was amazing! I made it last night. Hubby had the relish on swordfish, he isn’t into tofu. Rice was fab too!

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Theresa July 17, 2012 at 4:06 pm

I just found your blog via Pinterest- and how inspiring it is! Thank you for all these fantastic recipes! :) Cannot wait for breakfast!

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Andrea July 17, 2012 at 5:49 pm

Just made this tonight and it was was sooo delish! Perfect combination of flavors and textures. Thank you so much!

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Andrea July 17, 2012 at 6:44 pm

I forgot to mention that I marinated the tofu for about 20 minutes in lime juice, tamari, oil and rice vinegar before grilling.

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Anna Crouch July 17, 2012 at 9:50 pm

I made a similar dish tonight and it was sooooo amazing! Followed the recipe for the rice (and it was delicious!) but substituted some other ingredients for what I had on hand. I used mango instead of pineapple and added tomatoes to the salsa! Also, I was cooking for a meat-eating group, so I also made shrimp and green beans seasoned with cajun and blackened seasoning! The sweet rice mixed with the spicy shrimp and green beans was amazing!!! And then the salsa….oh my! There were absolutely no left overs!

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Erin July 19, 2012 at 4:00 pm

First off i LOVE your blog!! it is the only one i cook from now, and i have LOVED all of your recipes! i saw this one and just had to try it!!! I love coconut, i love pineapple, and i love trying your recipes so…why not right?

good news: pineapple salsa was great!!
bad news: i tried cooking the rice 4 different times in the last week or so when you posted this. and all 4 times terribly unsuccessfully:( Not sure if cooking something 4 times failing each time is determination or foolishness…;)

either way if you have any suggestions i’d LOVE to hear them **oh and i have cooked rice before…um….only 2x to be exact…;) both were a few weeks ago making your amazing butternut squash burritos, and the rice turned out great, so… not sure what my deal is… :(

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Angela (Oh She Glows) July 22, 2012 at 9:54 am

Hey Erin!
I’ve had problems cooking rice in the past too and I discovered that it’s crucial to cover the pot with a lid while cooking. Are you leaving the lid off by chance? Other than that I’m not sure why it wouldn’t be turning out.
Glad you enjoyed the pineapple salsa!

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Erin July 23, 2012 at 1:24 pm

yah i am:( seriously i am so sad i can’t figure it out, ive decided to take a break from rice for a week, then i’ll try it again;) your recipes are just SO fantastic and such an answer to many prayers! THANK YOU!!!!!!

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Sydney July 19, 2012 at 6:28 pm

I made this recipe for my mom and her friends and it was delicious! Thanks for always making such colorful, tasty and healthy meals!

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Matt G. July 24, 2012 at 3:40 pm

An awesome use of coconut rice – brown rice porridge (just add water to get it soupy) with dried fruit (cherries, strawberries, or craisons) & walnuts. Side bowl of maple syrup for dipping. It’s awesome.

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Lacey July 26, 2012 at 8:17 am

I made this with quinoa instead of rice and marinated our tofu in a sesame teriyaki sauce. The salsa is AMAZING!!!! We barely had room for the entree after dipping tortilla chips in the salsa once it was prepped. I love the fresh jalapeno’s in there – used two from my garden.

I love every recipe that I’ve ever made of yours – nothing has ever lacked flavor or been to intricate of a meal for me to put together after a long day at work. Keep them coming and I look forward to buying your cookbook in the near future!! :-)

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Cindy August 13, 2012 at 2:44 pm

I can’t wait to try this recipe! Do you use sweetened or unsweetened coconut? Thanks!

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Angela (Oh She Glows) August 13, 2012 at 7:06 pm

Unsweetened :) Enjoy Cindy!

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Annie May 14, 2013 at 8:13 pm

I made this tonight! I could have eaten the entire bowl of rice on my own. Can’t wait to eat the leftovers!

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Gina August 4, 2013 at 9:20 pm

Angela! This was so delicious! How do I send you my picture?!? Thank you for inspiring me!

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Angela (Oh She Glows) August 5, 2013 at 10:21 am

Hey Gina, You can upload your pic to my Facebook page, I think!

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Alicia August 30, 2013 at 7:31 pm

Angela,

I only discovered your site recently and this was the first recipe I’ve attempted. Also my first time barbecuing tofu. Everything turned out perfectly and the smell and presentation was so nice, that my cheeseburger-eating family members were all jealous. Thanks, and keep up the great work!

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Angela (Oh She Glows) August 31, 2013 at 12:24 pm

Hey Alicia, I’m so happy you enjoyed it! Thanks for letting me know.:)

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Cyndi March 26, 2014 at 6:39 pm

I made this tonight hoping to bring on some spring weather after a long hard Michigan winter. It is sooo good, and I know we’ll be eating it many more times before next winter comes along. I had a little trouble getting the coconut rice cooked all the way; I had to keep adding water until it was cooked. Finally realized that I had used long-grain rice instead of short grain….oops! It all worked out and it was great once it finished cooking, haha! Next time I’ll try the quinoa! It was my first time making tofu like this; definitely a keeper recipe! Thanks!

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Erin L. Copeland May 11, 2014 at 11:51 pm

I made this for the first time tonight – but I made it with grilled lemon chicken instead of tofu since my husband isn’t a fan. I also added an avocado to the salsa which turned out fantastic – but the hit from this recipe has to be the coconut brown rice! I just bought a huge bag of brown rice from Costco, but have to admit, it can sometimes taste so bland. This is definitely a recipe I’ll be keeping around – don’t forget to grate the fresh nutmeg on top, it really hits it home!
Thanks for the great recipe!

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Kris July 7, 2014 at 7:26 pm

This looks like a good summer recipe. Could you or any one recommend a marinade for the tofu. It starting to grow on me but years of being a carnivore my hubby still is not a big fan by any means.

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Stephanie April 11, 2015 at 5:20 pm

Just made this with marinaded tofu.. For the marinade I used parsley, lemon juice (1) , nutritional yeast (1 tbsp), garlic (2), olive oil (2 tbsp), hemp seeds (1 tbsp) and a bit of ground ginger and salt…blended everything then added some cashew butter until it was thick enough. Perfect match for this recipe. :)

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followlisa February 23, 2017 at 9:40 pm

yum! i love rice + coconut.

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Pacaw July 30, 2017 at 11:39 am

An AMAZING recipe, thanks so much! My husband and I are trying to watch our calories, so at roughly 440 per serving (assuming 4 servings for this recipe), we had to choose between the rice or the tofu, but not both. We decided on a compromise…farro. Texture of rice but has a lot of protein. We love your salsa, and the coconut rice is a great combo!

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