Shawn Johnson's the body department - balsamic tofu pineapple tacos
Catherine

Balsamic Tofu & Pineapple Avocado Tacos

I’ve been daydreaming about this recipe for a few weeks, and finally buckled down and made it. I don’t know why, but the combination of pineapple, avocado, and tangy balsamic seemed absolutely mouthwatering to me. I’m so happy with the way the balsamic baked tofu turned out, I might have to make this again with some brown rice and veggies another night!

Shawn Johnson's the body department -  balsamic tofu pineapple tacos

If you are new to cooking with tofu, you will find that it needs to be pressed of excess liquid so that sauces and flavors can be absorbed into it. There are gadgets like the TofuXpress, but if you don’t have one that’s totally fine. The way I press liquid out of my tofu is with two plates, a few pieces of paper towel, and a jar (to add weight on top). After leaving the tofu in between the paper towel and plates for 20-30 minutes, your tofu will be good to go! Below is my crafty little setup!

Shawn Johnson's the body department -  balsamic tofu pineapple tacos
Shawn Johnson's the body department -  balsamic tofu pineapple tacos
Shawn Johnson's the body department -  balsamic tofu pineapple tacos

Shawn Johnson's the body department -  balsamic tofu pineapple tacos
Balsamic Tofu & Pineapple Tacos
(Serves 4)

Ingredients:
-1 package extra firm tofu (14oz)
-1/4 cup balsamic vinegar
-2 Tbsp honey mustard
-1/2 Tbsp agave
-8 corn tortillas
-2 cups pineapple, cubed
-1 avocado cubed

Directions:
1. Drain tofu and place on a few sheets of paper town on a plate.
2. Cover with another few pieces of paper towel and another plate, and weight the top with a jar, can, or other object of about 1 pound.
3. Let the tofu stand 20 to 30 minutes to extract excess liquid.
4. While tofu is being pressed, mix together the balsamic, honey mustard, and agave.
5. After excess liquid has been extracted from the tofu, chop into small 1/2 inch cubes.
6. Transfer tofu cubes into the bowl of balsamic mixture and let it marinade for 20 minutes. 7. After tofu has marinated, transfer to a baking pan lined with parchment paper (save excess balsamic for later). Bake at 400 degrees for 20 minutes.
8. Using a spatula, flip tofu, drizzle with remaining balsamic mixture, and cook for another 10 minutes.
9. Toss the tofu with pineapple and avocado, and place in corn tortillas. Enjoy!

*This post was originally published on Catherine’s Rabbit Food for my Bunny Teeth. For more from Catherine, visit www.rabbitfoodformybunnyteeth.com.

My name is Catherine and I blog at rabbitfoodformybunnyteeth.com! I started my blog after losing 80 pounds to show others how I portion healthy balanced meals. Along the way I became obsessed with losing weight and developed an eating disorder. Through a lot of work, tears, ups, and downs, I was able to overcome my eating disorder to be healthy again. My blog is very honest as I like to share not on…

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