By Co+op, stronger together

Tofu drinks up full-flavored jerk sauce and pairs wonderfully with the sweetness of baked pineapple.

Total Time: 1 hour active
Servings: 4


1 pound extra firm tofu, pressed to remove water and cut into
1- to 2-inch cubes
1 pound fresh pineapple, cut into 1- to 2-inch cubes
1/2 cup diced red pepper

Jerk Sauce

1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons tamari
1 tablespoon brown sugar
1 tablespoon hot sauce or habañero sauce
2 tablespoon fresh chives, minced (reserve 1 tablespoon for garnish)
1 tablespoon dried thyme
1 tablespoon Dijon mustard
1 teaspoon ground allspice
Pinch of salt and pepper


To press tofu: wrap it in a clean, lint-free towel or place it between two plates, then add a 2 to 3 pound weight on top (a cookbook works well) and let it sit for 15 minutes or more to remove excess water.
In medium-sized mixing bowl, combine the jerk sauce ingredients. Reserve 4 tablespoons of the sauce for dressing the tofu when cooked.
Marinate the pressed, cubed tofu in the jerk sauce for 30-60 minutes or overnight.
Preheat the oven to 350 degrees F.
Place the tofu and marinade onto an oiled sheet pan and bake for 20 minutes; then gently stir or flip the tofu and bake for another 15-20 minutes until the tofu is firm and the sauce is absorbed. On a separate oiled sheet pan, bake the pineapple cubes for 20 – 25 minutes until they just start to brown.
Toss the pineapple and tofu together. Drizzle with the remaining 4 tablespoons of jerk sauce and garnish with chives and diced red pepper. Serve over a bed of greens or crisp lettuce.

Serving Suggestion

Double up the sauce recipe, then heat the sauce, tofu and pineapple together in a skillet and serve warm over steamed rice, or as a wrap sandwich, with fresh greens and sliced sweet onions.

Nutritional Information

Calories: 149, Fat: 4 g, Cholesterol: 0 mg, Sodium: 362 mg, Carbohydrate: 23 g, Dietary Fiber: 3 g, Protein: 10 g