Use extra firm, water packed tofu in this recipe!

For the Tofu:

• 1/2 cup orange juice
• 2 T lime juice
• 3 T soy sauce
• 2 T brown sugar
• 1/2 tsp allspice
• 1 tsp garlic powder
• 2 tsps freshly grated ginger
• 1 tsp black pepper
• 1/4 tsp cayenne
• 1/4 tsp cinnamon
• 1/2 tsp dried thyme

For the Salsa:

• 1 cup fresh pineapple, diced
• 2 roma tomatoes, diced
• 1/4 cup fresh cilantro leaves, chopped
• 2 T chopped fresh chives
• 1 garlic clove, minced
• 1/2 tsp salt

Drain tofu and slice into 1/2 inch thick slabs. Press each slice between paper towels to remove excess water. Place tofu in large zip closed plastic bag.

In small bowl, whisk together the orange juice, lime juice, soy sauce, brown sugar, allspice, garlic powder, ginger, black pepper, cayenne, cinnamon and thyme. Pour mixture over the tofu in the bag. Shake gently to coat tofu. Then refrigerate for one hour.

To make the salsa, in medium bowl combine the pineapple, tomatoes, cilantro, chives, garlic, and salt. Set aside.

Once tofu has marinated, heat oven to 375. Coat a baking sheet with cooking spray or line pan with parchment paper.

Arrange tofu slices on sheet. Bake for 15 minutes, the flip the slices and continue baking for another 15 minutes. Turn on broiler and broil tofu until the tops lightly brown.

Serve topped with salsa!