Mango Pineapple Baked Tofu
This Mango Pineapple Tofu is spicy, sweet, sticky and packs a punch in flavor. The tropical flavors paired with the tender, yet chewy baked tofu makes this dish irresistible.
Servings: 4
Ingredients
- 1, 12 oz. block extra firm tofu
- 1 tablespoon liquid aminos you can use tamari or reduced sodium soy sauce instead.
- 2 teaspoons salt free all-purpose seasoning
- 1 teaspoon dried parsley
- ½ teaspoon ground cumin
Instructions
- Freeze tofu overnight, thaw and pat dry with a paper towel or dishcloth.
- Press tofu in a tofu press or wrap in a dishcloth for 1 hour to remove most of the liquid.
- Cut into strips and lay them out on a clean surface. Add liquid aminos, all-purpose chicken blend, paprika, and cumin to both sides of the tofu strips.
- Allow this to marinate for about an hour in the refrigerator.
- Preheat oven to 350ºF (175ºC) and grease your baking tray with oil. To make this recipe completely oil free, omit the oil and use a non-stick baking tray or silicone baking sheet.
- Place strips of tofu on the baking tray leaving adequate space between the pieces. Bake for ten minutes then remove the tofu to add the mango pineapple sauce.
- Brush on a generous amount of sauce on both sides of the tofu strips.
- Drizzle the sauce over your final plate and serve.