One of the best parts of adulthood (IMO) is the willingness to try new foods. There are so many foods that I eat today that I wouldn't have looked twice at growing up. I think that's the nature of most kids though. I also think that when we're younger, we eat what our parents are fond of, according to their palate. Which makes sense, they ARE the ones doing all of the grocery shopping and cooking after all.
But I can't help but think of all of the delicious foods that I would be missing out on today if I hadn't been open to trying (or retrying) them.
Pin me 👆🏽to save me for later!
Pineapple on a savoury dish?! Not something I grew up on. As some of my readers may know, I grew up in a big, Italian family and pineapple on our pizza was just something we didn't have. Now...I'm in love! Especially grilled pineapple. Oh. My! It's mouth-watering.
And tofu - certainly wasn't on our radar! It wasn't until I got into the health and wellness industry that I tried tofu for the first time. Now, I think it's amazing! I love it for its versatility and it's a great source of plant-based protein. Just be sure to look for organic, non-gmo and where possible buy sprouted tofu as it's more nutritious and more easily digested.
Ok. So let's discuss this gorgeous Grilled Pineapple & Tofu Stir-fry. It's smokey, tangy, bright, citrusy and easily one of my favourite summer vegetarian meals. It's also gluten and dairy free and very easy to whip up. The hardest components of this dish are cooking out the brown rice, which can take some time and cutting the pineapple. To save yourself some time, prepare the brown rice and cut the pineapple in advance so that all you have to do is warm them through.
Note: I purchase an organic, non-gmo smoked tofu for this particular recipe. I really like how firm and chewy the tofu is. Plus that smoked flavour just adds another flavour profile which really compliments the tanginess of the pineapple.
Grilled Pineapple & Tofu Stir-Fry
1 cup brown basmati rice
1 package smoked tofu, cubed
1 cup pineapple, cubed
1-2 Tbsp coconut oil (or olive oil)
1 red bell pepper, diced
3 green onions, sliced
3 Tbsp Tamari sauce, divided
1/2 lime squeezed
sea salt & pepper to taste
cilantro leaves and black sesame seeds to garnish
- Cook basmati rice.
- Grill pineapple and tofu until you get those really nice grill marks and flip halfway through. Or simply sear the pineapple and tofu on medium heat.
- Meanwhile, in a pan over medium high heat, add coconut oil and sauté sliced green onion with diced bell pepper for about 5 minutes or until pepper has softened. Season with a little sea salt and black pepper. Pour 1.5 Tbsp tamari over veggies. Remove from heat.
- Once rice is cooked, add remaining 1.5 Tbsp tamari sauce and 1/2 lime freshly squeezed.
- Serve rice with grilled pineapple, tofu, sautéed pepper and onion and garnish with fresh cilantro leaves and a sprinkling of black sesame seeds.