Tiki-Inspired Pineapple Coconut Rice Bowl with Grilled Tofu

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A vibrant vegan rice bowl featuring grilled marinated tofu over coconut-infused jasmine rice with fresh pineapple salsa and crunchy greens. This Asian Fusion vegan recipe, ready in about 65 minutes, pairs firm tofu, soy sauce, and lime juice for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz block firm tofu, pressed and sliced into 1/2-inch slabs
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 cup coconut milk, canned
• 1 cup jasmine rice, uncooked
• 1 cup pineapple, finely diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 cups mixed greens
• 2 tbsp vegetable oil
• 1/2 tsp salt

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Instructions

1. Step 1: In a shallow dish, whisk together 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, and 1 tsp garlic powder. Add 14 oz sliced firm tofu slabs and marinate for 30 minutes, flipping halfway to coat evenly.
2. Step 2: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, 1 cup canned coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
3. Step 3: While rice cooks, heat 2 tbsp vegetable oil in a grill pan over medium-high heat. Grill the marinated tofu for 4 minutes per side until grill marks appear and tofu is heated through.
4. Step 4: In a bowl, combine 1 cup finely diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro to make the pineapple salsa.
5. Step 5: To assemble, divide the coconut jasmine rice between 4 bowls, top with grilled tofu, pineapple salsa, and 2 cups mixed greens. Serve immediately for a fresh tiki-inspired vegan meal.