Brad isn’t always as excited as I am about my super healthified and/ or vegan experiments and, given the prominence of tofu in this one, I didn’t expect much praise. Much to my surprise, not only did he have no complaints, he loved it as much as I did.
The tofu here is really just a vessel for the fiery, flavorful jerk sauce and the pineapple salsa brightens and refreshes at the same time.
To press the tofu, I create a stack consisting of, from the bottom up: kitchen counter top or table, dish towel, paper towels, tofu planks, more paper towels, another kitchen towel, large cutting board, Dutch oven or other heavy pot filled with canned goods. You should have well-pressed tofu after about five minutes. I actually like to flip the whole thing over and let it sit another 5 minutes for good measure.
I served this with sliced cucumbers for additional cooling but it would also be great over rice or lettuce for a hearty gluten-free vegan meal.
- 7-oz package extra firm tofu sliced into 8 planks and pressed
- 1/4 c jerk seasoning (I use Walkerwood)
- Pineapple Salsa
- 2 c fresh pineapple, cored and diced
- 1 mango, diced
- 1 red bell pepper, diced
- 1 jalapeno, minced, more or less to taste
- 1/4 c red onion, minced
- 1/4 c cilantro, chopped
- Juice of 1 lime
Combine salsa ingredients in a medium bowl and set aside.
Rub the pressed tofu with jerk seasoning. Heat the grill to high heat and grill until tofu is warmed through and grill marks appear, about 2-4 minutes per side.
Calories 185 / Total Fat 5.2g / Saturated Fat 0.6g / Trans Fat 0.0g / Cholesterol 0mg / Sodium 1234mg / Potassium 234mg / Total Carbohydrates 23.6g / Dietary Fiber 4.0g / Sugars 14.0g / Protein 11.1
Weight Watchers Points: 3 / PointsPlus: 5