Tofu takes on full flavored jerk sauce and pairs wonderfully with the sweetness of baked pineapple.
- 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
- 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
- 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.
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.
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