If you’ve been wanting to include more tofu in your diet but have no idea how to make it actually taste good, you have to make this vegan pineapple teriyaki “chicken”. It’s sweet and savory and has the perfect balance of flavors to make you appreciate tofu. You only need a few simple ingredients to make this dish come to life.
What ingredients do I need to make vegan pineapple teriyaki “chicken”?
- extra firm high protein tofu
- umami infused macadamia nut oil (my secret weapon!)
- sesame seeds
- coconut aminos
- soy sauce
- rice vinegar
- maple syrup
- chili paste or sriracha
How do you make tofu taste good?
The key to making a delicious tofu dish that resembles a meatier texture is getting high protein tofu because it’s EXTRA firm. Most grocery stores including Whole Foods, Trader Joe’s and Sprouts all sell high protein tofu. You will know that it’s high protein tofu because it will have 14 grams of protein per serving! The other key is to add flavor. Tofu is pretty bland on it’s own but it will soak up any flavor you add to it.
I am a vegan beginner, will I enjoy this?
Absolutely. Everyone who I have made this for raves about it. Both my non-vegan and vegan friends and family always ask for the recipe when I make it! They especially love the grilled pineapple on the top – it makes it extra yummy. As a vegan beginner, you will not only love the taste of this vegan pineapple teriyaki “chicken” but you will be a huge fan of how simple it is to make. You won’t be slaving away all day in the kitchen because this takes less than 20 minutes.
Why I love macadamia oil
I love macadamia nuts and macadamia oil. They have the highest content of healthy monounsaturated fat and lowest percentage of inflammatory omega 6’s of any nut or seed. In this recipe, I pan fried the tofu in the Umami infused macadamia oil spray from Milkadamia. Their vegan nut milks, nut oils and vegan butter are made from raw macadamia nuts that are sustainably farmed (so cool right?!). If you want to read more about their regenerative farming practices, head over to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan. Use the Milkadamia store locator.
Also, I don’t know about you but I LOVE a company that is earth-friendly and actually cares about our planet and the animals. If you are oil-free simply omit the oil in this recipe.
A few important tips:
- Make sure to get high-protein or extra firm tofu for the best texture
- Grill the pineapple or saute it to release it’s sweetness
- Store this in the fridge for up to 4 days
- Reheat in the oven or in a pan
Want more FREE plant-based recipes and meal ideas?
Vegan Pineapple Teriyaki "Chicken" (made with tofu!)
- 1 block high-protein or extra firm tofu
- 2 tbsp toasted sesame seeds garnish
- 5 pineapple slices grilled or sautéed
- 1-2 tbsp umami infused macadamia oil for sautéing the tofu I use Milkadamia brand
Teriyaki Style Sauce
- 2 tbsp soy sauce
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 3 tsp fresh garlic
- 2 tsp fresh ginger
- 1 tsp sriracha or chili paste
- 1 tbsp maple syrup or agave
- 1/2 tbsp toasted sesame oil
- Cut tofu into 5 even slices. Saute tofu on medium heat in a non-stick pan in the macadamia oil until the moisture is cooked out of the tofu. Cook for about 10 minutes or until golden brown on each side (flip tofu halfway through).
- In a small bowl, combine all sauce ingredients together and whisk.
- Add half the sauce in and let the tofu simmer in it for 5 minutes. Flip tofu and add the rest of the sauce. Let it simmer until the sauce has thickened.
- Grill or saute the pineapple until cooked (5 minutes).
- Plate tofu. Garnish with sesame seeds and top with pineapple. Serve fresh!
The recipe post was sponsored and made possible by Milkadamia. As a food blogger, I am so appreciative of our partnership!
Made with love,