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Coconut-Mango Cauliflower Rice with Grilled Tofu & Pineapple

Author Tiffani

Ingredients

  • 2 blocks extra firm tofu drained and pressed
  • 1 large pineapple will need 8 round slices plus scraps and juice
  • 1 cup pineapple juice either fresh from the pineapple or canned (will probably need some canned either way)
  • 1 jalapeño stemmed, deseeded, and cut in chunks
  • 10 Tbsp coconut oil
  • 1/2 tsp + a couple dashes sea salt
  • 1/2 tsp + a couple dashes black pepper
  • 1 1/2 lbs riced cauliflower about 3/4 florets from a large head
  • 2 cups diced mango 3 mangos worth
  • 1 sweet onion diced
  • 1 Tbsp large Anaheim chile diced small
  • 1 Tbsp scallion chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup canned coconut milk
  • 2 Tbsp coconut sugar
  • a couple dashes powdered ginger
  • 1/2 bunch cilantro chopped
  • 2 limes quartered

Instructions

For the marinade

  • Before making the tofu marinade, we will want the pineapple juice. If you have a pineapple corer, remove slices and pour remaining juice into a measuring cup. If you do not have a corer, cut pineapple over a baking dish or large bowl to reserve the escaped juice. Set aside 8 pineapple slices. You will need 1 cup of juice. You can place some of the pineapple scraps into the juice you've already saved (it will blend with the other marinade ingredients) to make more, and/or fill the rest with canned pineapple juice (making sure it's 100% juice). Mine was about 1/2 cup fresh juice + scraps with 1/2 cup canned.
  • Place the pineapple juice in your food processor with the jalapeño, 1/2 cup coconut oil (melted), 1/2 tsp sea salt, and 1/2 tsp black pepper. Process until smooth. If your juice was cold the coconut oil may have gotten firm. If this happens just melt your marinade in the microwave until liquified.
  • Slice tofu blocks in half both crosswise and lengthwise, making a total of 8 equal pieces. Place in a dish with the marinade and let sir for 1 hour at room temperature (not in the refrigerator). Flip tofu after 30 minutes.

For the rice

  • Melt 2 tbsp coconut oil in a large skillet over medium heat. Add the sweet onion and Anaheim chile. Sauté for about 3-5 minutes, until onion is translucent.
  • Add the cauliflower and sprinkle with sea salt, black pepper, and powdered ginger. Stir completely. Continue to cook on medium for 5 more minutes, stirring periodically.
  • Stir in the mango, scallion, coconut sugar, and shredded coconut. Pour in the coconut milk, stir, and cook for 2 minutes. Place a lid on your skillet and continue to let cook for about 5-10 minutes, or until the cauliflower is tender. Stir occasionally
  • Remove lid and turn heat up to medium high. Cook for 3-5 minutes, or until cauliflower gets slightly browned. Keep an eye on it and stir as needed to prevent bottom from burning. Turn off heat and sprinkle with cilantro.

On the grill

  • On a medium high grill, cook marinated tofu for about 7 minutes on each side.
  • Grill the 8 slices of reserved pineapple over high heat for about 2 minutes per side.

Notes

Divide cauliflower rice between 3-4 bowls. Top with a couple slices of pineapple and a couple slices of tofu. Sprinkle with more cilantro and garnish with two lime wedges. Squeeze with lime before devouring. Enjoy! Want to get notified when I post new recipes? Like me on Facebook or follow me on Instagram! Oooo... and don't forget to click below to share!!!