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.
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Why I love this Pineapple Glazed Tofu
- Dietary needs - this dish is vegan, gluten-free, dairy-free, oil-free, and refined sugar free
- High protein - tofu is packed with plant-based protein!
- Vegan main dish for Easter - this dish has Easter written all over it - replace that Easter ham with a delicious block of tofu
- Only five ingredients - there's nothing complicated about this recipe. It's literally five ingredients
Ingredient Notes & Substitutions
- Extra Firm Tofu: extra firm tofu is ideal here because it maintains it shape and will result in the best texture. For recipes like this, where the tofu is the star, you could even use a high-protein tofu, since they tend to be even firmer than standard extra-firm
- Pineapple Rounds in Pineapple Juice: canned pineapples are ideal for this recipe - they're available year round and they are already sliced in neat circles. Be sure to purchase pineapple rounds that are stored in pineapple juice NOT syrup. If you want to use fresh pineapple, head down to the FAQ section below for instructions.
- Date Syrup: date syrup is a liquid sweetener made from dates. I prefer it in this recipe because it really complements the pineapple flavor. But you can sub maple syrup with similar results.
- Liquid Aminos, Tamari, or Soy Sauce: use liquid aminos or tamari for gluten free.
- Liquid Smoke: this is my secret ingredient in many meat-like recipes that I turn vegan. Liquid smoke adds a smoky flavor and helps deepen the overall flavor of the dish. Find liquid smoke in the grocery store near the condiments
How to make Pineapple Tofu
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 ¾ 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 ¾ of the glaze using a basting brush.
Step 8. Bake another 20 minutes. Let cool slightly. Serve and enjoy!
Serving Suggestions
This tofu is a delicious main dish for an Easter feast! Here are some other Easter favorites to go with:
- Red Cabbage Steaks
- Garlic Roasted Radishes
- Sesame Mustard Glazed Vegetables
- Brussels Sprouts Slaw
- Raspberry Walnut Kale Salad
- Vegan Stuffed Dates
- Edamame Kale Stuffed Spaghetti Squash
- Vegan Carrot Cake
- Peanut Butter, Cadbury, and Cookie Dough Easter Eggs
FAQ & Expert Tips
Use extra firm tofu. The more firm your tofu is, the better texture the end result will have.
Pressing tofu. I recommend pressing the tofu for just a few minutes while you prepare the coating. But you can always press the tofu for longer! This will result in an even firmer texture.
Canned pineapple. Not only is canned pineapple easy, it's also the sweetest, ripest pineapple. Meaning maximum sweet, sticky pineapple goodness. Plus, canned pineapple gives you those beautiful perfect circles.
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.
Recipe Prayer
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.
More Pineapple Recipes
Tried this recipe?
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📖 Recipe
Pineapple Glazed Tofu
Ingredients
- 2 14-ounce Blocks Extra Firm Tofu
- 1 20- ounce Can Pineapple Rounds in Pineapple Juice reserve the juice
- ⅓ Cup Date Syrup can sub maple syrup
- 2 Tablespoons Liquid Aminos Tamari, or Soy Sauce
- 1 Teaspoon Liquid Smoke
Instructions
- 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.
- Drain the can of pineapples and reserve the juice.
- Mix 3 tablespoons of the pineapple juice with the date syrup, liquid aminos, and liquid smoke.
- 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.
- Place the tofu blocks in a shallow casserole dish and pour about ¾ of the marinade onto the blocks. Let marinate for at least 30 minutes, up to overnight. Reserve the remaining marinade.
- 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.
- Remove from the oven and add the pineapple rings. Brush on the remaining ¾ of the glaze using a basting brush.
- Bake another 20 minutes. Let cool slightly. Serve and enjoy!
Notes
Nutrition
Nutrition information is an estimate.
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