Tiki-Inspired Pineapple Coconut Rice Bowl with Grilled Tofu

By AislePrompt Test Kitchen · Reviewed 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-inspired vegan (vegan) ready in about 65 minutes pairs soy sauce, lime juice, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, pressed and sliced into 1/2-inch slabs firm tofu
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 cup, canned coconut milk
• 1 cup, uncooked jasmine rice
• 1 cup, finely diced pineapple
• 1/2 cup, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro
• 2 cups mixed greens
• 2 tbsp vegetable oil
• 1/2 tsp salt

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.