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.
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!
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!
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!
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!
Helen I’m happy you both enjoyed the salad! Thanks for letting me know. :)
The PERFECT blend of flavors!
I made this for dinner tonight. I used chopped fresh rosemary instead of mint and it was perfect! Everyone loved it.
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….
Nooo! I just used up all my tofu. Guess I need to go back to that grocery store to try out this recipe :D
I’m horrible at making tofu haha but this looks too good not to try!
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.
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!
love the garam masala & chili flakes idea…I’ll have to try this next time with quinoa :)
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)!
Hey Melanie, Im glad to hear you enjoyed it! Enjoy the leftovers. Ours didnt last long either ;)
Can you please send this over for my dinner tonight, Ang? pretty pretty please? ;)
Seriously this looks so good Yum Yum Yum!
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!
haha glad to hear that Ashley! I love your combo for the marinade…I will try that!
Oh, the orange juice part sounds good – I will try that in the marinade!
Loved it, especially the rice! Thanks Angela!!
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!
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!
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!
This was amazing! I made it last night. Hubby had the relish on swordfish, he isn’t into tofu. Rice was fab too!
I just found your blog via Pinterest- and how inspiring it is! Thank you for all these fantastic recipes! :) Cannot wait for breakfast!