Marinated Caribbean Tofu with Pineapple Salsa

 
Updated 2/1/2011 2:02 PM

1 package (14 ounces) extra-firm tofu

cup orange juice

                                                                                                                                                                                                                       
 

2 tablespoons lime juice

3 tablespoons soy sauce

2 tablespoons brown sugar

teaspoon allspice

1 teaspoon garlic powder

2 teaspoons grated fresh ginger

1 teaspoon ground black pepper

teaspoon cayenne

teaspoon cinnamon

teaspoon dried thyme

Salsa

1 cup fresh pineapple, diced

2 roma tomatoes, diced

cup fresh cilantro leaves, chopped

2 tablespoons chopped fresh chives

1 clove garlic, minced

teaspoon salt

Drain the tofu and slice into -inch-thick slabs. One at a time, press each slice between paper towels to remove any excess water. Place the tofu in a large zip-close plastic bag.

In a small bowl, whisk together the orange juice, lime juice, soy sauce, brown sugar, allspice, garlic powder, ginger, black pepper, cayenne, cinnamon and thyme. Pour the mixture over the tofu in the bag, then slosh around to evenly coat. Refrigerate for at least 1 hour.

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Meanwhile, to make the salsa, in a medium bowl toss together the pineapple, tomatoes, cilantro, chives, garlic and salt. Set aside.

Once the tofu has marinated, heat the oven to 375 degrees. Coat a rimmed baking sheet with cooking spray.

Arrange the tofu slices on the prepared baking sheet. Bake for 15 minutes, then flip the slices and bake for another 15 minutes. Turn on the broiler and broil the tofu until the tops brown lightly, 1 to 2 minutes. Serve topped with pineapple salsa.

Serves six.

Nutrition values per serving: 107 calories, 4 g fat (0 saturated), 13 g carbohydrates, 1 g fiber, 7 g protein, 0 cholesterol, 819 mg sodium.

Associated Press