Grilled Tofu with Pineapple Salsa and Coconut Rice
- 1 package extra-firm or firm tofu
- Cooking oil, for brushing
- Herbamare or salt, for seasoning
- 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
- 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)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Coconut (1/4 cup)
- Jalapenos (2)
- Mint, packed fresh leaves (1/4 cup)
- Pineapple (1)
- Red onion (1/2 cup)
- Canned Goods
- Coconut milk, light (1 can)
- Cooking & Baking
- Brown sugar, packed (2 tsp)
- Coconut oil (1 tsp)
- Cooking oil (1)
- Garlic clove, large (1)
- Herbamare or salt (1)
- Nutmeg (1 Sprinkle)
- Pepper, diced (about 1 cup), orange (1)
- Red pepper flakes (1)
- Red pepper, diced (about 1 cup) (1)
- Pasta & Grains
- Brown rice, dry short grain (1 cup)
- Drinks
- Lime juice, fresh (3 tbsp)
- Refrigerated
- Tofu, extra-firm or firm (1 package)
Preparation
Read recipe preparation on ohsheglows.com
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Recipe Stats
Published July 9, 2012 (7 months ago).
45 people saved this recipe.
