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Vegan Pineapple Tofu

Vegan pineapple tofu with peppers and a sweet and sour sauce.
Serve with rice or noodles.
Can easily be frozen and reheated.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Keyword: Pepper, Pineapple, Sweet and Sour, Tofu
Servings: 2 people


  • 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


  • 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.