Baked Tofu with Toasted Coconut Rice
Cinnamon-, cardamom- and coconut-infused brown rice is the base for this hearty dish, with Cajun baked tofu adding a kick. It’s topped with grilled pineapple salsa for extra island pizzazz.
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Baked Tofu with Toasted Coconut Rice
Cinnamon-, cardamom- and coconut-infused brown rice is the base for this hearty dish, with Cajun baked tofu adding a kick. It’s topped with grilled pineapple salsa for extra island pizzazz.
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| Servings |
| 6servings |
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Ingredients
- 1/2cup sweetened flaked coconut
- 1 1/2Tbsp vegetable oil
- 1/2cup yellow onionpeeled and diced
- 1clove garlicpeeled and minced
- 1 1/2cup brown ricedry, uncooked
- 3cup water
- 1-2 whole cinnamon sticks
- 1-2 bay leaves
- 1 1/2tsp kosher salt
- 3/4tsp ground black pepper
- 1/8tsp ground cardamom
- 1cup unsweetened coconut milk
- 12ounces firm tofudrained and sliced (6 portions)
- 1 1/2Tbsp Cajun spiced seasoning blend
Instructions
- Preheat oven to 350 degrees F.
- On sheet pan, spread coconut in thin layer. Bake, stirring once, until coconut is lightly toasted, 6 to 8 minutes. Set aside.
- In stockpot over medium-high heat, heat oil. Add onion, garlic and rice. Saute until lightly browned, 2 to 3 minutes.
- Add brown rice, water, cinnamon sticks, bay leaves, salt, pepper and cardamom. Bring to a boil. Stir. Reduce heat. Cover. Simmer 35 minutes.
- Remove cinnamon sticks and bay leaves.
- Stir in coconut milk and toasted coconut. Cover and simmer 10 minutes more until rice is tender and most of liquid is absorbed.
- While rice is cooking, increase oven to 400 degrees F.
- Sprinkle Cajun seasoning over both sides of drained tofu slices.
- On parchment-lined sheet pan, place tofu in single layer. Bake until internal temperature reaches 140 degrees F, 10 to 12 minutes.
- To serve, portion rice on plate; top with tofu and 2-3 tablespoons grilled pineapple salsa (shown in picture).
Recipe Notes
Top with Grilled Pineapple Salsa