CRISPY BAKED TOFU WITH PINEAPPLE, AVOCADO & CORN SALAD #A1
A.1. Original Sauce Recipe Contest Entry. Who says A1 can't be used in meatless cuisine? It may be a steak sauce, but it happens to be vegan. It adds wonderful flavor to baked tofu, and pulls double duty as part of the tangy pineapple salad dressing. A1 truly gives this salad a unique and lively flavor.
Provided by sherahc
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 370.8, Fat 27.5, SaturatedFat 4.2, Sodium 48.9, Carbohydrate 24.7, Fiber 7.8, Sugar 8.8, Protein 12.8
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Mahdi Diab
[email protected]I'm not sure what went wrong. I followed the recipe exactly, but my dish was a complete disaster.
Uson Magar
[email protected]I'm really disappointed with this recipe. It didn't turn out anything like the picture.
Farmud D'cruz
[email protected]This dish was a waste of time and money. I wouldn't make it again.
Muktar Abdo
[email protected]I wouldn't recommend this recipe to someone who is new to cooking. It's a bit too complicated.
MAHAMAD AALAM
[email protected]I found the instructions to be a bit confusing. I think they could be improved.
MD Alamin sultam
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
Ansar Sial
[email protected]Overall, I thought this was a good recipe. I would definitely make it again, but I would make a few changes to suit my own taste.
moses kaitano
[email protected]I had a hard time finding firm tofu at the store. I ended up using extra firm tofu, which worked fine.
Shae Bansi
[email protected]The salad was a bit too sweet for my taste. I think I'll use less pineapple next time.
Rikop Rikop
[email protected]I found that the tofu didn't get as crispy as I would have liked. I think I'll try baking it at a higher temperature next time.
SADBOY-TAJ
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Tecla Barirevhu
[email protected]This recipe is a great way to use up leftover pineapple and avocado.
Abdullah Al Nobin
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved the unique flavors and textures.
Md Milon Hossain sujon
[email protected]I would definitely recommend this recipe to anyone looking for a healthy and delicious meal.
Anthonyjosebaby
[email protected]This dish is a great way to get your kids to eat their veggies. My kids loved the sweet and tangy salad.
Haiti Barbie
[email protected]I'm not usually a fan of tofu, but this recipe changed my mind. The crispy coating and flavorful marinade made all the difference.
Saman Waheed
[email protected]I loved how easy this dish was to make. I was able to get it on the table in under 30 minutes.
Sajjad Yaseen
[email protected]The flavors in this dish were incredible! The sweet and tangy pineapple paired perfectly with the creamy avocado and the crunchy corn.
Raelynn Squire
[email protected]This was a fantastic dish that I'll definitely be making again. The tofu was crispy on the outside and tender on the inside, and the pineapple-avocado-corn salad was a perfect complement.