Tofu with Lemon Pineapple Sauce
This colorful sauce also works beautifully when spooned over broiled fish.
2 pounds tofu
1/2 cup flour
3/4 teaspoon garlic powder
1/8 teaspoon turmeric root powder
1/2 large red onion, sliced
1 tablespoon butter
2 cups pineapple chunks (fresh or canned and drained)
1 tomato, cut into chunks
2 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/2 teaspoon coarse-grind black pepper
1 teaspoon thyme leaf
1/2 teaspoon cilantro leaf
1/4 teaspoon allspice powder
Preheat oven to 350 degrees.
Slice the tofu. In a shallow bowl, combine the flour, 1/2 teaspoon garlic powder, and turmeric. Dip the tofu in the flour mixture and place on an oiled baking sheet. Bake until lightly browned, about 20 to 30 minutes.
Meanwhile, sauté the onion in the butter in a large skillet until lightly browned. Add all of the remaining ingredients, including the remaining 1/4 teaspoon garlic powder. Cook until warm throughout and flavors have melded, about 15 minutes.
Transfer the cooked tofu to a serving dish and spoon the pineapple sauce over the top.