Tofu drinks up full flavored jerk sauce and pairs wonderfully with the sweetness of baked pineapple.
Tofu drinks up full flavored jerk sauce and pairs wonderfully with the sweetness of baked pineapple.
Ingredients
- 1 pound extra firm tofu, pressed to remove water and cut into
1- to 2-inch cubes - 1 pound fresh pineapple, cut into 1- to 2-inch cubes
- 1/2 cup diced red pepper
Jerk Sauce
- 1/4 cup fresh lime juice
- 2 tablespoons red wine vinegar
- 2 tablespoons tamari
- 1 tablespoon brown sugar
- 1 tablespoon hot sauce or habañero sauce
- 2 tablespoon fresh chives, minced (reserve 1 tablespoon for garnish)
- 1 tablespoon dried thyme
- 1 tablespoon Dijon mustard
- 1 teaspoon ground allspice
- Pinch of salt and pepper
Preparation
- To press tofu: wrap it in a clean, lint-free towel or place it between two plates, then add a 2 to 3 pound weight on top (a cookbook works well) and let it sit for 15 minutes or more to remove excess water.
- In medium-sized mixing bowl, combine the jerk sauce ingredients. Reserve 4 tablespoons of the sauce for dressing the tofu when cooked.
- Marinate the pressed, cubed tofu in the jerk sauce for 30-60 minutes or overnight.
- Preheat the oven to 350 degrees F.
- Place the tofu and marinade onto an oiled sheet pan and bake for 20 minutes; then gently stir or flip the tofu and bake for another 15-20 minutes until the tofu is firm and the sauce is absorbed. On a separate oiled sheet pan, bake the pineapple cubes for 20 – 25 minutes until they just start to brown.
- Toss the pineapple and tofu together. Drizzle with the remaining 4 tablespoons of jerk sauce and garnish with chives and diced red pepper. Serve over a bed of greens or crisp lettuce.
Serving Suggestion
Double up the sauce recipe, then heat the sauce, tofu and pineapple together in a skillet and serve warm over steamed rice, or as a wrap sandwich, with fresh greens and sliced sweet onions.
Nutritional Information
Calories: 149, Fat: 4 g, Cholesterol: 0 mg, Sodium: 362 mg, Carbohydrate: 23 g, Dietary Fiber: 3 g, Protein: 10 g
