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!
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!
-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
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!