1lbextra firm tofu, pressed to remove water and cut into 1 inch cubes
1lbfresh pineapple, cut into 1 inch cubes
1/2cup red pepper, diced
1/4cupfresh lime juice
2Tbspred wine vinegar
2Tbspfresh chives, minced (reserve 1 Tbsp for garnish)
1pinchsalt and pepper, to taste
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. 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.