Ingredients
Scale
Tofu
- 12oz brick extra-firm tofu
- 1 1/2 cups Swanky Sauce
Rice
- 1 1/2 cups sticky rice, cooked
- 2 tbsps coconut oil
- Juice of 1 lime
- 1 tbsp lime zest
- 1 tsp sea salt
Pineapple Salsa
- 1.5 cups pineapple, cubes
- 1 tbsp coconut oil
- Juice of 1/2 lime
- 1/2 tsp sea salt
- 1/2 cup green onion
- 1/2 avocado, sliced
Instructions
- *Press tofu to drain water
- Cut tofu into 1 inch cubes
- Toss tofu with 1 cup Swanky Sauce
- Marinate at least 1 hour
- Pre-heat oven to 400 degrees
- Spread tofu on baking sheet
- Bake for 40 minutes, flipping once at 20 minutes and brushing with excess marinade
- While tofu is baking, mix rice with lime juice, lime zest, coconut oil and sea salt, set aside
- Toss pineapple with coconut oil, lime juice, sea salt and green onion
- Once tofu has cooled, assemble bowls
- Split rice, tofu and pineapple salsa between 2 bowls
- Top with sliced avocado
Notes
*If you don’t have a tofu press you can drain the tofu by wrapping it in paper towels, placing it between 2 plates and placing a weight, can or book on top. Change paper towels every 30 minutes for 2 hours.