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

Cook Time 15

Total Time 20

Servings

Calories 127kcal

Author Danielle Brown

Cost $5

Equipment

1 pan
1 grill optional
1 bowl
1 spoon

Ingredients

1 block tofu high-protein or extra firm
2 tablespoon toasted sesame seeds garnish
5 pineapple slices grilled or sautéed
1-2 tablespoon umami infused macadamia oil for sautéing the tofu I use Milkadamia brand

Teriyaki Style Sauce

2 tablespoon soy sauce
2 tablespoon coconut aminos
1 tablespoon rice vinegar
3 teaspoon garlic fresh
2 teaspoon ginger fresh
1 teaspoon sriracha or chili paste
1 tablespoon maple syrup or agave
½ tablespoon 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!

Notes

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

Nutrition