Crispy Baked Tofu with Pineapple Avocado Corn Salad A1
Elevate your mealtime with this delectable Crispy Baked Tofu paired with a vibrant Pineapple Avocado Corn Salad. This healthy, plant-based recipe features perfectly seasoned tofu cubes baked to golden crispiness, thanks to a light coating of cornstarch and a flavorful soy sauce-garlic marinade. The star of the dish, the zesty salad, combines juicy pineapple chunks, creamy avocado, sweet corn kernels, and a splash of lime for a refreshing burst of tropical flavor. Quick and easy to prepare, this colorful combination is perfect for a light lunch, dinner, or even meal prep. Packed with texture, tang, and protein, it’s a vegan recipe that proves healthy eating never has to be boring.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tbsp Cornstarch
- 2 tbsp Olive oil
- 1 tbsp Soy sauce
- 1 tsp Garlic powder
- 1.5 cups Pineapple chunks (fresh or canned, drained)
- 1 cup Sweet corn (cooked or fresh kernels)
- 1 large Avocado (diced)
- 0.25 cup Red onion (finely diced)
- 2 tbsp Cilantro (chopped)
- 2 tbsp Fresh lime juice
- 1 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Drain the tofu and press it to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 10 minutes.
Cut the pressed tofu into 1-inch cubes and transfer them to a bowl.
In a small bowl, mix 1 tablespoon of olive oil, soy sauce, garlic powder, and salt. Pour this mixture over the tofu cubes and gently toss to coat.
Sprinkle the cornstarch over the tofu and toss again until evenly coated.
Arrange the tofu cubes on the prepared baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
While the tofu bakes, prepare the salad. In a large mixing bowl, combine pineapple chunks, sweet corn, diced avocado, red onion, and chopped cilantro.
Drizzle the salad with the remaining 1 tablespoon of olive oil and fresh lime juice. Season with salt and black pepper to taste. Gently toss to combine.
Once the tofu is finished baking, remove it from the oven and let it cool slightly.
Serve the crispy baked tofu alongside the pineapple avocado corn salad. Enjoy immediately!
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 49.6 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2815 mg | 217% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3006 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
