• Press the tofu using a tofu press or by wrapping in paper towels, placing between 2 plates, and weighing them down for about 30 minutes to remove excess water.
• While the tofu presses mix the marinade ingredients: 1/2 cup of pineapple juice from the canned pineapple (reserve the remaining juice), soy sauce, brown sugar, mustard, liquid smoke, paprika, and ground cloves.
• Remove the tofu from the tofu press. Score the tofu about 1/4" deep (do not cut all the way) in the pattern pictured above, basically making a large X through the tofu, and then scoring additional lines to each side of the X.
• Place the tofu in a container that will hold the tofu and marinade. Cover the tofu bricks with the marinade, gently pressing open the score marks so that the marinade can soak in. Stud the tofu with the cloves at each "intersection" of the scoring.
• Marinate in the refrigerator overnight, or up to 48 hours.
• Once the tofu has marinated, prepare a baking sheet by covering with parchment paper. Arrange a few pineapple slices on the parchment paper. Remove the tofu from the container and place on the prepared baking sheet. Bake at 375º for 60 minutes.
• Remove from the oven, serve with Raisin Glaze (below) and enjoy!

For the Raisin Glaze:

• In a small saucepan add the brown sugar, pineapple juice, apple cider vinegar, water, mustard, cinnamon, salt, pepper, cloves, pepper, and nutmeg.
• Over medium heat whisk the ingredients together and bring to a simmer.
• Mix 1 Tablespoon cornstarch with 1 Tablespoon cold water to make a slurry. Pour it into the glaze mixture and whisk to combine. Allow to simmer a little longer until the glaze thickens.
• Once thickened slightly, add the raisins to the sauce. Allow the mixture to simmer on low heat while the raisins plump up.
• Remove from heat and serve.