Pineapple Tofu Bowl


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Vegan Pineapple Tofu Bowl

Pineapple Tofu Bowl


  • 1 block tofu, extra firm
  • 1 T of tapioca flour.
  • 1 tsp of sea salt.
  • 1 tsp each of garlic and onion powder
  • 1 cup of garbanzo flour or rice flour.


  • 1 vegetable bouillon cube
  • 3 T of tomato sauce
  • ¼ cup of rice vinegar
  • 2 T of Tamari or soy sauce
  • ¼ cup of maple syrup
  • 2 tsp of garlic paste
  • ¼ cup of water
  • ½ tsp of minced ginger 
  • 1 T of chili sauce
  • 1 tsp of onion powder
  • ½ red pepper, cut into thin strips
  • 1 cup of pineapple, cut into chunks


To prepare tofu:

  1. Take one block of extra firm tofu and place it between two paper towels on a plate. Then place a heavy pan on it so all the water is removed. Discard paper towels and cut your tofu into bite sized pieces. Set aside.
  2. Mix tapioca flour, sea salt, garlic and onion powders with garbanzo/rice flour in a bowl and add tofu. Toss the tofu around until evenly coated. Dry fry it on a pan set to medium eat until each side is golden brown. While you do this prepare the sauce.

To make the sauce:

  1. Add all your ingredients to a pot, except pepper and pineapple, into a pan and cook for 10 minutes or low medium heat. Stir until thickened. Add more water if you wish it to be more thinner. 
  2. Add your pineapple and pepper and cook for another 5 mins on low. Add your tofu and mix until coated. 

Serve with noodles or rice.


Find more of Sarah’s recipes on @sculptedkitchen.



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