Vegan Pineapple Tofu
Easy and fast vegan recipe, you can serve this pineapple tofu with rice, or any type of noodles.
I used to be a big fan of pineapple chicken when I was a kid and I wanted to find these flavors back. I simply had to replace the chicken with tofu and make a delicious sweet and sour sauce to coat all the ingredients together!
In this recipe, both fresh and canned pineapple work fine. If using canned pineapple, don’t throw away the juice. Instead, deglaze the pot with some of it once the onion and garlic are cooked.
When the vegetables are cooked, mix in the sauce and let it simmer for a couple of minutes. It will thicken and form a nice glossy coat.
Why not making a bigger batch?
This dish can easily be frozen and reheated without loosing any of the taste quality or texture.
Vegan Pineapple Tofu
Ingredients
- 1 yellow onion
- 2 garlic cloves
- 1 green pepper
- 1 yellow pepper
- ½ block of tofu
- ½ tbsp olive oil
- ½ tbsp sesame oil
- ½ tsp chili sauce
- 1 pinch sea salt flakes
- ¼ pineapple
Sweet and Sour Sauce
- ½ cup water
- ¼ cup soy sauce
- 2 tbsp ketchup
- 2 tsp cornstarch
- 2 tsp ground ginger
Instructions
- Chop roughly the onion, garlic and peppers. Cut the pineapple in chunks and the tofu in cubes.
- In a pot over medium heat, cook the onion with the olive oil until it reaches a nice golden brown color. Add the garlic and cook for a couple more minutes. Deglaze with a splash of water. Once evaporated, add the peppers and reduce the heat to low and cover. Simmer for 10 minutes.
- Add the pineapple and cook for another 10 minutes, without the lid.
- In the meantime, heat up the sesame oil in a frying pan over medium heat. Add the tofu and let brown on all sides. Mix in the chili sauce and sprinkle with sea salt. Set aside.
- Prepare the sauce by combining all the ingredients together.
- Once the vegetables are cooked, stir in the sauce and let simmer for a couple of minutes.
- Add the tofu and coat with the sauce.
- Serve with rice or noodles.