Fructose Free Pineapple Salsa Tofu Tacos with Charred Pineapple
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp salt
For the charred pineapple and salsa
- ½ fresh pineapple, peeled and cored (about 2 cups total, divided)
For the pineapple salsa
- ½ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp salt
For the charred pineapple
- 1 tsp olive oil
For serving
- 8 small corn tortillas
- 1 avocado, sliced
- lime wedges, for serving (optional)
- hot sauce, for serving (optional)
Instructions
- 1
Wrap the pressed tofu block in several layers of paper towels and press firmly for at least 5 minutes, or until the towels are visibly damp. Cut into 3/4-inch cubes and pat dry once more.
- 2
In a mixing bowl, whisk together the soy sauce, smoked paprika, cumin, garlic powder, and salt. Add the tofu cubes and toss to coat evenly.
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