Roasting pineapple is easy and intensifies the flavor of the fruit in a wonderful way. Many grocery stores now carry whole, peeled pineapple, which is what I used in this recipe.
Tofu Avocado Salad With Roasted Pineapple & Savory Sesame Dressing
| Serves 4 |
269 calories per serving
- 1 14 ounce package extra firm tofu
- 1 ripe avocado
- 5 ounces baby kale, arugula, spinach, or a combination
- 1/4 cup red onion, sliced thin
- 1/4 cup fresh mint leaves (plus more for dressing)
- 6 ounces fresh pineapple, peeled and sliced into 8 rings
- 2 tablespoons sesame oil
- 2 1/2 tablespoons orange juice
- 1 tablespoon balsamic vinegar
- 4 fresh mint leaves, torn into roughly 1/2 inch pieces
- 1/4 – 1/2 cayenne
- Pinch of salt
Prepare the salad ingredients: Preheat the oven to 400°. Transfer the pineapple slices to a baking sheet lined with tin foil and roast in the oven until golden brown, around 15 minutes. Meanwhile, slice the tofu into roughly 1/2 inch pieces and transfer, in a single layer, to several sheets of paper towels. Lay several additional sheets of paper towels on top of the tofu slices and press down firmly, squeezing water out of the tofu. Cut the tofu into roughly 1/2 inch pieces.
Transfer the salad greens to a large bowl. Peel and slice roughly 1/2 inch pieces of avocado into the bowl. Add the tofu, onion slices and mint leaves.
Make the dressing: Mix the dressing ingredients in a blender until well combined. Note: If you prefer not to use a blender, mince the fresh mint and whisk together with the other ingredients.
Assemble the salad: Toss the salad with a light coating of the dressing. Divide among plates and top with the roasted pineapple. Drizzle additional dressing over the pineapple and add a few grinds of fresh pepper, if desired. Serve, and enjoy!