Jump into summer with these BBQ Tofu Steaks with Grilled Pineapple Salsa. It's the perfect grillable recipe that combines the sweetness of BBQ sauce with spicy jalapeños and zesty pineapple. A delicious vegan and gluten-free meal.
To make the rice, bring coconut milk, water, sugar, and salt to a boil. Add rice, cover, and reduce to a simmer. Simmer for 20 minutes, until all the liquid has evaporated. Fluff with a fork and set aside.
To grill the pineapple, preheat your grill to 400F. You can either use an electric grill or an outdoor grill. Brush the pineapple with jalapeño infused olive oil and grill for about 5 minutes, on both sides, until the pineapple has char lines and is cooked all the way through. Remove from the grill and cut into 1/2" pieces. Refrigerate while preparing the remaining components.
Cut the tofu into 3 even slices (about 3/4" thick) and cut each of those slices into half. Brush both sides with BBQ sauce. Place the tofu on the hot grill and cover with a lid. Grill tofu on each side for about 7 minutes, until the sides are blackened and the tofu is cooked all the way through. Brush with remaining BBQ sauce and set aside.
Combine the ingredients for the grilled pineapple salsa. Taste and adjust seasonings.
To serve, place one scoop of rice on each plate. Top with 1-2 slices of BBQ tofu and a scoop of pineapple salsa. Serve immediately.
Serving and Storing - If you do have uneaten tofu, store it in an airtight container in the refrigerator for up to 3 days. Reheat the steaks in a hot skillet with 1 tablespoon of oil until the tofu is heated all the way through. Leftover pineapple salsa can be stored in the refrigerator for up to 2 days.
Variations - If you'd rather bake these steaks, preheat the oven to 400F. Place on a baking sheet and bake for about 20 minutes, flipping once halfway through. Once the tofu is firm and cooked all the way through, remove it from the oven. Brush extra BBQ sauce on tofu steaks and let sit 5 minutes before serving.