First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.

When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. Pour the marinade over your tofu cutlets, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.*

When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through. Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 - 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 most times.

While the tofu cooks, add the glaze ingredients to a small bowl or measuring cup and whisk with a fork until combined. When finished cooking, Place your cooked cutlets in a bowl and drizzle on the honey soy glaze. Toss gently to coat. Alternatively, you can just brush each cutlet with the pineapple glaze before serving.

Finally, let your cutlets cool slightly before slicing them up for all your salads or bowls or stir fries throughout the week. They will firm a bit as they cool. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!