Sticky Pineapple Teriyaki Tofu

Ingredients

• 16 oz extra-firm tofu (Keep in its unopened container for freezing and thawing; press out excess liquid before marinating.)
• 2 tbsp toasted sesame oil (For the marinade.)
• 2 tbsp olive oil (For the marinade.)
• 1 tbsp vegan chicken bouillon powder (The source specifies 1–2 tablespoons; use more for a stronger savory flavor.)
• 1 tbsp teriyaki sauce (For the marinade.)
• 2 garlic (Large cloves, minced.)
• 1 tbsp red onion (Minced.)
• 1 cup pineapple juice (Used to make the pineapple reduction.)

Steps

1. 1

   Place the whole unopened container of tofu in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on the counter to thaw; thawing will take several hours.

2. 2

   Once the tofu is thawed, squeeze it gently over the sink. Press it with a tofu press or between paper towels to remove excess liquid.

3. 3

   Place the pressed tofu on a cutting board and slice it into 8 equal cutlets. To do this, slice the tofu in half, slice each half in half, then cut each resulting piece in half.

4. 4

   Mix the sesame oil, olive oil, vegan chicken bouillon powder, teriyaki sauce, minced garlic, minced red onion, and pineapple juice to make the marinade.

5. 5

   Pour the marinade over the tofu cutlets, making sure every cutlet is well coated.

6. 6

   Cover and refrigerate the marinating tofu for at least 1 hour or overnight.

7. 7

   When ready to bake, preheat the oven to 350°F (175°C). Line a large baking sheet with aluminum foil.

8. 8

   Arrange the marinated cutlets on the lined baking sheet about 1 inch apart. Bake at 350°F (175°C) for 40 minutes, flipping the cutlets halfway through.

9. 9

   While the tofu bakes, bring the pineapple juice to a boil in a saucepan on the stove.

10. 10

    Once the juice is boiling, remove the cover and reduce the heat to medium-low. Cook for 20–30 minutes, stirring occasionally, until the liquid has reduced by at least half and become a thick, viscous syrup.

11. 11

    Before serving, place the baked tofu cutlets in a bowl and drizzle the pineapple reduction over them. Toss gently to coat, or brush each cutlet individually with the reduction.

12. 12

    Serve the tofu in a salad, in a bowl with rice and pineapple salsa, or as a sandwich with spicy teriyaki mayo.

Notes

Store leftovers in an airtight container in the refrigerator for up to 1 week. To freeze, cool the tofu completely, then place it in an airtight freezer-safe bag or container with parchment between pieces so they do not freeze together; the source also states it can be frozen for up to 8 weeks. Leftover pineapple juice may be frozen in portions and thawed as needed. The structured recipe lists pineapple juice in the marinade and also uses it for the reduction; reserve or use the stated cup of juice for the glaze as needed.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• meal prep
• baked
• high-protein
• make-ahead