Vegan Hawaiian Luau Feast: Pineapple Curry Tofu Steak, Coconut Rice, and Grilled Vegetables

Allergens

Soy (in soy sauce)

Ingredients

• 16 oz extra
• firm tofu
• 2 cups fresh pineapple, diced
• 1 cup full
• fat coconut milk
• 1 cup jasmine rice
• 1 large zucchini
• 1 large yellow squash
• 1 red bell pepper
• 1 green bell pepper
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1 tsp ginger, grated
• 1 tsp garlic, minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions

1. Press the tofu and slice into 6 steaks Marinate with soy sauce, curry powder, ginger, and garlic Preheat grill or grill pan and cook tofu until golden brown Boil jasmine rice according to package instructions, then stir in coconut milk and let sit for 5 minutes Slice zucchini, yellow squash, bell peppers into 1/2 inch thick slices Season vegetables with salt and pepper, grill until tender Assemble the plate with tofu steaks, coconut rice, and grilled veggies Garnish with fresh cilantro and serve

Chef’s Insight

The coconut milk adds creaminess to the rice without making it heavy

Notes

This vegan Hawaiian Luau Feast is perfect for a dinner party or special occasion