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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 Time5 mins
Cook Time15 mins
Course: dinner, Main Course, vegan dinner
Cuisine: asian, Plant-based, Vegan
Keyword: teriyaki tofu, vegan teriyaki chicken
Servings: 5 servings

Ingredients

  • 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

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!