Zutaten für Crispy Baked Tofu With Pineapple Avocado Corn Salad A1
- 1 block (14 oz) Extra Firm Tofu
- 6 tablespoons A.1. Original Sauce
- 1 tablespoon Cornstarch
- 1/4 cup Pineapple Juice
- 2 tablespoons Extra Virgin Olive Oil
- 1 ripe Avocado
- 1 cup cubed Pineapple
- Red Bell Pepper
- 1 cup cooked Frozen Corn kernels
- Baby Spinach
- Salt and Pepper to taste
- 1/4 cup chopped red onion
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Zubereitung von Crispy Baked Tofu With Pineapple Avocado Corn Salad A1
- Preheat oven to 350°F (175°C).
- Cut 1 block (14 oz) firm or extra-firm tofu into 1-inch cubes.
- In a medium bowl, toss tofu cubes with 1/4 cup A1 Steak Sauce.
- Marinate in the refrigerator for at least 30 minutes (or up to 2 hours for maximum flavor).
- In a separate small bowl, toss the marinated tofu with 1 tablespoon cornstarch until evenly coated.
- Spread tofu in a single layer on a large nonstick baking sheet.
- Bake for 25-45 minutes, flipping halfway through, until golden brown and crispy.
- While the tofu is baking, prepare the salad:
- In a small bowl, whisk together 2 tablespoons A1 Steak Sauce, 1/4 cup pineapple juice, 2 tablespoons olive oil, salt, and pepper to taste.
- In a large bowl, combine 1 cup cooked corn kernels, 1 ripe avocado (diced), 1 cup cubed pineapple, and 1/4 cup chopped red onion.
- Pour the dressing over the salad and toss gently to combine.
- Once the tofu is cooked and cooled slightly, add it to the salad and toss gently.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
35g
Fat
20g
Carbs
8g
