Pineapple Tofu Bowl

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 cup cooked quinoa
• 1 cup fresh pineapple, diced
• 1/2 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 ripe avocado, sliced
• 1/2 cup corn kernels
• 1/2 cup black beans, rinsed
• 1/4 cup red onion, diced
• 1/4 cup green bell pepper, diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp sesame seeds
• Lime wedges, for serving

Instructions

1. In a bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic.
2. Add tofu cubes to the marinade and toss to coat. Let sit for 15 minutes.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Arrange marinated tofu on the baking sheet in a single layer.
5. Bake for 20-25 minutes, flipping halfway, until golden brown and caramelized.
6. While tofu bakes, prepare the pineapple: toss diced pineapple with smoked paprika and red pepper flakes.
7. In a large bowl, combine cooked quinoa, corn, black beans, red onion, green bell pepper, and cilantro.
8. Divide the quinoa mixture evenly among four bowls.
9. Top each bowl with baked tofu, seasoned pineapple, avocado slices, and a sprinkle of sesame seeds.
10. Serve with lime wedges on the side.