I’m going to keep this post short & sweet! Tonight, I was craving something sweet & summer-y. I’m about done with my travel blog so creating it & going through travel photos had me missing Hawaii & wanting something that reminded me of the food there. Enter: Coconut & Pineapple.
I purchased some Tofu at the store yesterday just out of curiosity. I’ve never made it or bought it before, so it didn’t hurt to try! Turns out, I really enjoyed it!
This recipe can be made with chicken as well 🙂

Coconut Pineapple Tofu Bowl

Ingredients: 
Extra – firm tofu
Basmati Rice
Yay Soy Island Teriyaki Sauce
Coconut Milk
Pineapple Spears
Cilantro
Greens of choice

How to:
1) Press your tofu once out of the package to remove access water
(I wrapped it in multiple paper towels and placed it on a plate, then placed another plate on top of it & threw it in the fridge! My friend gave me this tip so I didn’t have to do any work. I left it in the fridge for 30 minutes)

2) Chop the tofu into multiple squares & toss them in a bowl. Coat them in the teriyaki sauce. (I didn’t measure, I just made sure the pieces were covered pretty well). Let it marinate for 2-24 hours. I did 2 & it soaked up the flavor just fine!

3) After marinating, spray a sheet pan with non stick spray and bake for 30-40 minutes at 400 degrees, turning halfway through. Tofu is done when it’s browned.

4.) While tofu is cooking, bring 2 cups of coconut milk to a boil, once it’s boiling, add in 1 c basmati rice, bring to a simmer & cover until milk is fully absorbed.

5.) Dice 4 pineapple spears & once rice is finished, fluff with a fork & stir in pineapple.

6) When the tofu & rice are finished:
Fill a bowl with greens
Add in rice
Add in tofu
Top with more pineapple, some finely chopped cilantro & another drizzle of soy sauce

Enjoy!