COCONUT RICE WITH GRILLED TOFU
Move over beef, chicken and ribs, how about tofu for a cookout? With this recipe you basically grill a tofu steak. I know there are lots of people who think tofu tastes gross. Well, those people apparently haven’t cooked it the right way. Tofu basically takes on the taste of whatever spices or sauce you use. It can be delicious and is very healthy for you as well. It can lower your cholesterol, is rich in calcium and vitamin E and it’s loaded with protein.
Be prepared! This will take you about an hour in the kitchen for prep time. When it comes to your family, especially your father in June, it is well worth the time and energy. Enjoy something different this Summer and of course that vegan thing.
1 package extra-firm or firm tofu
Cooking oil, for brushing
Sprinkle of alt
1/4 cup shredded coconut
1 cup brown rice
1 can light coconut milk
2 tsp brown sugar
1 tsp coconut oil
Sprinkle of nutmeg
Barbecue sauce of your choice
Mint leaves for garnish
Remove tofu from package and rinse with water. Press the tofu to drain water. After pressing, slice the tofu block down the middle, lengthwise, to make two halves. Now slice each piece diagonally to make 4 triangles. Brush each side with cooking oil and then season generously.
Preheat oven to 300. Toast shredded coconut for 8 to 12 minutes, until golden. After baked, set aside. Rinse brown rice in colander and then place into a medium-sized pot. Add one can coconut milk (equal to 13/4 cups), then stir.
Bring to a boil and then reduce heat to low. Cover with lid and cook for 30 minutes or until most of the coconut milk is absorbed and rice is tender. Remove from heat, keep lid on and let it “steam” for another 10 minutes or so. Stir in brown sugar and coconut oil.
When it is ready, garnish with toasted shredded coconut.
To barbecue the tofu, grease the grill with a cooking oil or spray. Heat the tofu for 5 minutes on each side. While you are grilling, brush on your favorite barbecue sauce.
To serve, put coconut rice on a plate and sprinkle with a dash of nutmeg. 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.