Crispy Baked Tofu With Pineapple, Avocado & Corn Salad #a1

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package extra firm tofu, squeezed and drained of all liquid
• 1/4 cup a.1. original sauce
• 1 tablespoon cornstarch
• 2 tablespoons pineapple juice
• 1 tablespoon a.1. original sauce
• 1/4 cup extra virgin olive oil
• 1 large avocado, cubed
• 8 ounces cubed pineapple (fresh, frozen and thawed, or canned)
• 1 red bell pepper, diced
• 1/2 cup frozen corn, toasted in a dry pan
• 1 (5 ounce) package fresh baby spinach or 8 cups baby spinach
• salt and pepper

Recipe

• 1 cut the tofu into bite-size cubes and place in a medium bowl.
• 2 toss with 1/4 cup a1 sauce.
• 3 marinate in the refrigerator for 30 minutes or more.
• 4 toss with the 1 tablespoon cornstarch.
• 5 preheat oven to 350.
• 6 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.
• 7 make the salad while the tofu is baking. stir together the a1 sauce, pineapple juice, and olive oil in a small bowl.
• 8 using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
• 9 transfer to a serving bowl and top with the a1 baked tofu.