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!).
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!
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.
Grilled Tofu with Pineapple Salsa and Coconut Rice
Yield
2-3 servings
Prep time
Cook time
Total time
Ingredients
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)
Directions
- 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.
- Coconut Rice: Preheat oven to 300°F. 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.
- 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.
- 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.
- 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.
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.
Thanks very much for this recipe, my daughter who is a vegetarian is coming for a visit this month, and I plan on making this for her. :)
In the summer, I like noodle salads, roasted veggies and lots of fresh veggies!! Love tapas style dining! great for get togethers!
Pineapple Salsa and Coconut Rice sounds so delish! I love making rice with coconut milk because it makes me feel like I’m on a tropical island (in the middle of winter sometimes)!
Looks like the perfect summer recipe!
What an amazing-sounding combination! I love the tropical elements of pineapple & coconut. My own summer favorites are a lot of midwestern-garden staples–tomatoes, fresh corn, and green beans for the win!
I thought the grilled tofu was camembert at first, looks so good!
I don’t eat tofu, but man, that salsa and rice looks TO DIE FOR.
Angela, this recipe looks absolutely to die for. Perfect for summer. I am a major pineapple fan but always end up with so much! And my mint plant needs to be used up. This salsa is my next go to summer recipe.
I hope you enjoy it Chelsea :)
Oh man, that looks awesome!!! And a new sandwich of sorts would be amazing for those hot days in D.C. when turning on any sort of heated appliance gets an “ughhh”
This looks like a perfect summer nights meal. Unfortunately being winter we have no pineapples in sight.
May have to sub?
X
I’m sure it would be good with any kind of salsa you make!
That’s super summer appropriate! I love how you’re eating tofu now because it means we’re getting some great recipes out of it! And coconut rice sounds divine and reminds me of some of my favourite meals out at Thai/Malaysian restaurants :). There’s one in Vancouver that serves you coconut rice in a coconut – it’s divine!
It all looks incredible! My hubby loves everything pineapple, so he would be all over this too :)
I do get nervous in having to press tofu, which is why i naver make it at home… I’m going to have to get out of my comfort zone and just do it!
I now put my Vitamix base on top of the towel-covered tofu when I press it. It works pretty good hah
I got a TofuXpress, directly from their website. It works great!
oh my my! that looks so tasty! I’ve never tried coco-rice either, but this does indeed look delish. as far as i’m concerned you can’t really go wrong with coconut, pineapple and lots of fresh veg. will be making this for dinner next week!
Mmm, that looks AMAZING! I’d probably cut my tofu a little thinner but other than that, this seems like the perfect meal! I’ll just have to find somebody other than my tofu-hating husband to enjoy it with!
Pineapple salsa is amazing. Ever have watermelon salsa? Sooo good, too!
No but that sounds amazing! Would you use mint in it?
Its 3 cups watermelon, 2 jalapeno peppers, minced – seeds, ribs removed, 1/3 cup chopped cilantro – about 1/2 bunch, 1/4 cup lime juice, 1/4 cup minced red onion, salt to taste. Mix all together in bowl and enjoy chilled!!!! Hope you like it. You could definitely try the mint instead of the cilantro. Your choice :)
you left this comment a loooong time ago but oh my lord does that sound GOOD! I really want to try it this summer!
youtube.com/sparklesandsuch26
This looks amazing! It’s been so long since I’ve made tofu and you made me crave some now :P. I’ll definitely have to try this.
Oh Angie, you had me at mentioning “pineapple and coconut” in the same recipe :) gotta love that combination!!! coconut rice is my fave! Ive had it when I was in Thailand two summers ago and it was divine! <3
This sounds absolutely brilliant. I am now thinking of this recipe in I Need It terms :D
This looks amazing!
Yum, what a fun summer dish that looks totally satisfying! I love a good hearty salad! How about trying a pate made with nuts that can be used for tacos or for a wrap? Hmm:)