Crispy Baked Tofu With Pineapple, Avocado & Corn Salad #A1

Recipe by Chef #334723
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) package extra firm tofu, squeezed and drained of all liquid
  • 14
    cup A.1. Original Sauce
  • 1
    tablespoon cornstarch
  • 2
    tablespoons pineapple juice
  • 1
    tablespoon A.1. Original Sauce
  • 1
    large avocado, cubed
  • 8
    ounces cubed pineapple (fresh, frozen and thawed, or canned)
  • 1
  • 12
    cup frozen corn, toasted in a dry pan
  • 1
    (5 ounce) package fresh Baby Spinach or 8 cups Baby Spinach
  • salt and pepper
Advertisement

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.
Advertisement