Cajun Spiced Tofu with Pineapple Salad

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Ingredients (2 serves) :

  • 1 tbsp cajun spice powder

  • 1 1/2 tbsp honey

  • 2 tbsp tamari sauce

  • 1 1/2 tbsp olive oil

  • 300g non-GMO organic tofu

For the salsa:

  • 1/4 large pineapple, cut into small chunks (or canned pineapple in water)

  • 1/2 bunch radishes, tops removed and cut into chunks

  • 1/2 medium cucumber, cut into small chunks

  • 1/2 avocado, cut into small chunks

  • 1 bunch spring onions, chopped

  • 1 handful fresh mint leaves, finely chopped

  • 1 clove garlic, minced

  • ½ tsp sea salt

  • ½ tsp ginger powder

  • ½ lemon, juiced

  • Seasonal greens and sauerkraut to serve.


  1. Drain the package of tofu and wrap the tofu block around a layer of paper towels. Press the tofu by placing it between 2 large plates. Weigh down the top plate with something heavy, like a bag of flour. Let the tofu sit for 15 to 20 minutes. Slice the tofu into 6 slices. In a medium bowl, mix 1 1/2 tablespoons of olive oil, soy sauce, honey, cajun spice powder and salt. Rub the tofu with the marinade. Let the tofu sit for at least 15 minutes or cover the bowl and marinade the tofu overnight in the refrigerator. Heat a grill pan over medium-high heat. Drizzle about 1 to 1 1/2 tablespoons of olive oil over the grill pan. Add the tofu slices on top of the pan. Cook the tofu until you see grill marks on the tofu, about 2 to 3 minutes. Flip the tofu over and repeat on the other side.

  2. Combine the salsa ingredients and stir gently to combine. Serve each 3 pieces of tofu with salsa on top. Add a side of seasonal greens and 2 tbsp sauerkraut.

** For males or physically active females, add an additional 1/2- 1 cup cooked brown rice.

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