I’ve been daydreaming about this recipe for a few weeks, and finally buckled down and made it. I don’t know why, but the combination of pineapple, avocado, and tangy balsamic seemed absolutely mouthwatering to me. I’m so happy with the way the balsamic baked tofu turned out, I might have to make this again with some brown rice and veggies another night!


Balsamic-Tofu-&-Pineapple-Avocado-Tacos-1If you are new to cooking with tofu, you will find that it needs to be pressed of excess liquid so that sauces and flavors can be absorbed into it. There are gadgets like the TofuXpress, but if you don’t have one that’s totally fine. The way I press liquid out of my tofu is with two plates, a few pieces of paper towel, and a jar (to add weight on top). After leaving the tofu in between the paper towel and plates for 20-30 minutes, your tofu will be good to go! Below is my crafty little setup!


Balsamic Tofu & Pineapple Tacos

Serves 4

1 package extra firm tofu (14oz)
1/4 cup balsamic vinegar
2 Tbsp honey mustard
1/2 Tbsp agave

8 corn tortillas
2 cups pineapple, cubed
1 avocado cubed

Drain tofu and place on a few sheets of paper town on a plate. Cover with another few pieces of paper towel and another plate, and weight the top with a jar, can, or other object of about 1 pound. Let the tofu stand 20 to 30 minutes to extract excess liquid. While tofu is being pressed, mix together the balsamic, honey mustard, and agave. After excess liquid has been extracted from the tofu, chop into small 1/2 inch cubes. Transfer tofu cubes into the bowl of balsamic mixture and let it marinade for 20 minutes. After tofu has marinated, transfer to a baking pan lined with parchment paper (save excess balsamic for later). Bake at 400 degrees for 20 minutes. Using a spatula, flip tofu, drizzle with remaining balsamic mixture, and cook for another 10 minutes. Toss the tofu with pineapple and avocado, and place in corn tortillas. Enjoy!

The Rabbit Food Pyramid Breakdown:
Produce: pineapple
Whole Grain: corn tortillas
Protein: tofu
Plant Based Fat: avocado
Free Extras: balsamic and honey mustard

4 Comments on Balsamic Tofu & Pineapple Avocado Tacos

  1. Sam @ PancakeWarriors
    September 8, 2014 at 8:48 pm (10 years ago)

    Love these flavors together. Not sure how you thought of this… But yum! Thanks for sharing 🙂

  2. mary
    September 9, 2014 at 10:44 am (10 years ago)

    I am always intimated by cooking tofu, but today I’m going to put my big girl panties on and try this recipe. Give me luck!

  3. Parisa
    September 20, 2014 at 3:37 pm (10 years ago)

    These look AMAZING! I just stumbled upon your website through pinterest, and I was so inspired by your story! Congratulations on losing 80 lbs, that is an INCREDIBLE journey. I love your philosophy on food and exercise, that each body needs something different and that we need to try because as you said, there’s no regret in sweating for an hour versus not trying haha.

    I’m also trying to lose weight right now, in high school I was in complete athletic shape and throughout college I gained 50 pounds, trying to lose at least 30 by next summer 🙂 I’m looking forward to trying out your recipes! btw I’m also from OC, woohoo! haha.

  4. Mariam
    June 18, 2015 at 7:42 am (9 years ago)

    Hey Catherine! I was wondering if I could freeze the tofu after I bake them?


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