- Prep time 10 minutes
- Total time 1 hour & 40 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Spread tofu cubes on baking sheet lined with several layers of paper towel. Cover with more paper towels, then another baking sheet. Place a few heavy objects, such as cans, cookbooks, etc., on baking sheet to press down tofu well. Let stand 30 to 60 minutes.
Preheat oven to 425°F. Grease baking sheet. In shallow dish, combine lime juice, oil, honey, chipotle powder, garlic, salt and pepper. Add tofu and toss to coat well. Let marinate for
30 minutes at room temperature or overnight in refrigerator.
Remove tofu from marinade (reserve marinade). On metal or soaked wooden skewers, gently thread tofu, alternating with pineapple, pepper and onion cubes. Brush skewers with half of the reserved marinade and place them on prepared baking sheet. Bake on top rack of oven, turning and brushing skewers with remaining marinade halfway through cooking time, about 30 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)
Sprinkle skewers with cilantro. Serve with lime wedges, if using, and rice, if desired.
Test kitchen tip
The tofu pressing step is essential in this recipe. It allows the excess water to be extracted, making the tofu firmer and more permeable to the flavours of our marinade. It will only get better!
Nutritional facts PER serving
- Iron 2.4 mg
- Fibre 3 g
- Sodium 625 mg
- Sugars 20 g
- Protein 17 g
- Calories 315
- Total fat 15 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 28 g
