Vegan Pineapple Teriyaki "Chicken" (made with tofu!)
Sweet, spicy, savory and easy to make, this vegan pineapple teriyaki "chicken" is a tofu dish that the whole family will love. 100% plant-based and gluten-free optional.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 5servings
Ingredients
1blockhigh-protein or extra firm tofu
2tbsptoasted sesame seedsgarnish
5pineapple slicesgrilled or sautéed
1-2tbspumami infused macadamia oilfor sautéing the tofu I use Milkadamia brand
Teriyaki Style Sauce
2tbspsoy sauce
2tbspcoconut aminos
1tbsprice vinegar
3tspfresh garlic
2tspfresh ginger
1tspsriracha or chili paste
1tbspmaple syrup or agave
1/2tbsptoasted sesame oil
Instructions
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!