Crispy Baked Tofu With Pineapple, Avocado & Corn Salad #A1
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 (16 ounce) package extra firm tofu, squeezed and drained of all liquid
- 1⁄4 cup A.1. Original Sauce
- 1 tablespoon cornstarch
- 2 tablespoons pineapple juice
- 1 tablespoon A.1. Original Sauce
- 1⁄4 cup extra virgin olive oil
- 1 large avocado, cubed
- 8 ounces cubed pineapple (fresh, frozen and thawed, or canned)
- 1 red bell pepper, diced
- 1⁄2 cup frozen corn, toasted in a dry pan
- 1 (5 ounce) package fresh Baby Spinach or 8 cups Baby Spinach
- salt and pepper
directions
- Cut the tofu into bite-size cubes and place in a medium bowl.
- Toss with 1/4 cup A1 Sauce.
- Marinate in the refrigerator for 30 minutes or more.
- Toss with the 1 tablespoon cornstarch.
- Preheat oven to 350.
- Using a slotted spoon, transfer tofu cubes to a large nonstick baking sheet and bake for 25-45 minutes, stirring occasionally, until browned and crisp. Let cool on baking sheet.
- Make the salad while the tofu is baking. Stir together the A1 Sauce, pineapple juice, and olive oil in a small bowl.
- Using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
- Transfer to a serving bowl and top with the A1 baked tofu.
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