The vegan version of a pineapple glazed ham, this pineapple tofu is a protein-packed main dish that's perfect for Easter dinner. With just five ingredients, this tofu is simple yet flavorful.
Sometimes its hard to find a whole food plant-based main dish for the holidays. There are plenty of vegan meat substitutes, but un-complicated homemade main dishes are hard to come by.
Enter: this pineapple tofu.
It's like a pineapple glazed ham, but with tofu!
This tofu is marinated in a simple mixture of pineapple juice, date or maple syrup, liquid aminos, and liquid smoke. A sweet, salty, smoky combination that is truly mouthwatering.
Bake for about 20 minutes before adding your pineapple rings and baking again.
The result is a sweet and smoky tofu "ham" with sticky sweet pineapple on top.
Step 1. Press the tofu. Wrap each block of tofu in paper towels and place under a heavy object to release extra liquid. Let sit for 20-30 minutes.
Step 2. Drain the can of pineapples and reserve the juice.
Step 3. Mix 3 tablespoons of the pineapple juice with the date syrup, liquid aminos, and liquid smoke.
Step 4. Slice both tofu blocks in half height-wise to make four patties. Score the tofu blocks by making diagonal cuts that create a diamond pattern.
Step 5. Place the tofu blocks in a shallow casserole dish and pour about 3/4 of the marinade onto the blocks. Let marinate for at least 30 minutes, up to overnight. Reserve the remaining marinade.
Step 6. Preheat oven to 375°F. Line a baking sheet with parchment paper. Arrange the tofu blocks on the baking sheet and drizzle on on any remaining marinade from the marinade dish. Bake 20 minutes.
Step 7. Remove from the oven and add the pineapple rings. Brush on the remaining 3/4 of the glaze using a basting brush.
Step 8. Bake another 20 minutes. Let cool slightly. Serve and enjoy!
This tofu is a delicious main dish for an Easter feast! Here are some other Easter favorites to go with:
If you can't find canned pineapple rings in juice or want to use fresh instead, here's how to make it work:
Step 1. Slice your pineapple into rounds, slivers, or even chunks.
Step 2. Pat the pineapple dry to reduce the amount of liquid released.
Step 3. Arrange the pineapple on the tofu however you'd like.
Step 4. Buy pineapple juice to use in the marinade.
Frozen tofu does have a more meat-like texture than fresh & pressed tofu. But it does require some prep (or regularly keeping tofu in your freezer).
To freeze tofu, place the entire package of tofu in the freezer. To thaw, remove it from the freezer and let thaw in the refrigerator for 12 hours or on the counter for 3 hours. Then drain completely.
Store this tofu in an air-tight container in the fridge. I don't recommend freezing.
The tofu will last up to a week in the refrigerator.
To reheat, simply pop them back in the oven at 350°F for 5ish minutes, until the tofu is warmed through.
Thank you God for this pineapple glazed tofu. Thank you for dying and rising for us. We are eternally grateful for Your sacrifice as we enjoy this meal. Amen.
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The vegan version of a pineapple glazed ham, this pineapple tofu is a protein-packed main dish that's perfect for Easter dinner. With just five ingredients, this tofu is simple yet flavorful.
Recipe inspired by Plant Based On a Budget
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