Summer Recipe – Grilled Tofu with Pineapple Salsa and Coconut Rice


In hopes that you are all making the most out of the dog days of summer,
Executive Chef Josh Tomson wanted to share a delectable summer recipe with you all.

So get outside,
soak up that sunshine,
host a backyard party,
start up the grill,
and test out this delicious dish!

Grilled Tofu with Pineapple Salsa and Coconut Rice


For the tofu
– 1 package extra-firm or firm tofu
– cooking oil, for brushing on grill
– salt, for seasoning

For the coconut rice
– ¼ cup shredded coconut, toasted
– 1 cup dry/uncooked short grain brown rice
– 1 can (400ml) light coconut milk
– 2 teaspoon packed brown sugar
– 1 teaspoon coconut oil (optional)
– sprinkle of nutmeg

For the pineapple salsa
– 1 pineapple, cored & diced (makes about 3 cups diced)
– ½ cup red onion, diced
– 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 tablespoons fresh lime juice (1 large lime)
– ¼ cup packed fresh mint leaves, minced
– Red pepper flakes (optional)


Rinse tofu and press for at least 20 minutes. 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. You could also marinate it prior to grilling.

Preheat oven to 300oF. Toast shredded coconut for about 8-12 minutes until golden. Rinse brown rice in colander and then place into a medium-sized pot. Add coconut milk. Stir. Bring to a boil and then reduce heat immediately to low. Cover with lid and cook for 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 10 minutes. Stir in brown sugar and optional coconut oil. Garnish with toasted shredded coconut.

Meanwhile, add all salsa ingredients into a large bowl, adjusting to taste.

Preheat the grill on high. Turn heat down to medium/low. Grease it with cooking oil. 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.

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 barbecue sauce on the side to spruce up the tofu.

Expert Tip: Tofu is a good protein source for people who follow a meat free diet or want to try to incorporate Meatless Mondays into their lifestyle. Grilling tofu gives is some added flavor and the pineapple salsa makes it a festive summer favorite.