Tofu Al Pastor Bowl with Cilantro Rice and Charred Pineapple

Name: Tofu Al Pastor Bowl with Cilantro Rice and Charred Pineapple
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 block firm tofu (14 oz/400 g), pressed and cubed; 2 tbsp adobo sauce from canned chipotle peppers; 1 tbsp white vinegar; 1 tbsp orange juice; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp paprika; 1/4 tsp black pepper; 1/4 tsp kosher salt; 1 cup long-grain white rice; 2 cups water; 1 cup fresh cilantro leaves, chopped; 1 lime, juiced; 1 cup pineapple chunks, fresh or canned in juice; 1 tbsp olive oil; 1 cup pico de gallo or salsa fresca; 1 cup shredded red cabbage; Optional: 1 jalapeño, thinly sliced

A vibrant vegetarian twist on al pastor, this bowl teams spicy-sweet marinated tofu with fluffy cilantro rice, charred pineapple, and fresh salsa. Smoky, citrusy, and zippy, it’s a weeknight-friendly plant-based main with bold flavors and balanced textures.

Total time

40 min

Prep

15 min

Cook

25 min

Serves

vegetariandinnerlunchbreakfast-for-dinnerprotein

Chef’s Pro Tips

Press tofu well to maximize crispness.
Char pineapple on high heat for a smoky note.
Adjust heat with extra adobo or jalapeño.
Cilantro rice can be made ahead for quick bowls.
Add a dollop of crema or yogurt for creaminess (optional).

Serving Suggestions

Serve with extra lime wedges and scattered pico for brightness; pair with a simple avocado or black bean side if desired.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.

Nutrition

Estimated, per serving

calories: 520kcal
protein: 22g
carbs: 72g
fat: 14g
fiber: 6g

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