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Crispy Baked Tofu With Pineapple, Avocado & Corn Salad #A1

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“A.1. Original Sauce Recipe Contest Entry. Who says A1 can't be used in meatless cuisine? It may be a steak sauce, but it happens to be vegan. It adds wonderful flavor to baked tofu, and pulls double duty as part of the tangy pineapple salad dressing. A1 truly gives this salad a unique and lively flavor.”

Ingredients Nutrition

  • 1 (16 ounce) package extra firm tofu, squeezed and drained of all liquid
  • 14 cup A.1. Original Sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons pineapple juice
  • 1 tablespoon A.1. Original Sauce
  • 14 cup extra virgin olive oil
  • 1 large avocado, cubed
  • 8 ounces cubed pineapple (fresh, frozen and thawed, or canned)
  • 1 red bell pepper, diced
  • 12 cup frozen corn, toasted in a dry pan
  • 1 (5 ounce) packagefresh Baby Spinach or 8 cups Baby Spinach
  • salt and pepper


  1. Cut the tofu into bite-size cubes and place in a medium bowl.
  2. Toss with 1/4 cup A1 Sauce.
  3. Marinate in the refrigerator for 30 minutes or more.
  4. Toss with the 1 tablespoon cornstarch.
  5. Preheat oven to 350.
  6. Using a slotted spoon, transfer tofu cubes to a large nonstick baking sheet and bake for 25-45 minutes, stirring occasionally, until browned and crisp. Let cool on baking sheet.
  7. Make the salad while the tofu is baking. Stir together the A1 Sauce, pineapple juice, and olive oil in a small bowl.
  8. Using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
  9. Transfer to a serving bowl and top with the A1 baked tofu.

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