This pineapple tofu curry is loaded with flavor and utterly delicious. It has the perfect sweet and savory balance and tastes so much better than takeout!
![Pineapple Tofu Curry with rice](https://vegancocotte.com/wp-content/uploads/2022/08/Pineapple-Tofu-Curry-1.jpg)
If you love sweet and spicy combinations, this pineapple tofu curry will quickly become your favorite.
It has sweet chunks of pineapple and crispy bits of tofu mixed with a creamy, coconutty sauce that you can make as fiery as you like.
You can either bake or air fry the tofu until crispy and customize the curry by adding various veggies to it.
I like to make it with red bell peppers and green beans, but you can also add sweet potato, broccoli florets or cauliflower.
Why you'll love this pineapple tofu curry
- It tastes spectacular and it's so much better for you than takeout.
- You only need a handful of ingredients to make it, and it's ready in just a bit over half an hour.
- The flavors are interesting yet balanced so this is likely to become a family favorite.
Ingredients and substitutions
Tofu — Always press your tofu before using it in a curry, even if it's the extra firm kind.
Tamari sauce — Tossing the tofu with some tamari sauce before baking infuses it with loads of flavor.
Coconut oil — You can also use canola oil or avocado oil here.
Veggies — Besides red bell pepper and green beans, you can also add sweet potatoes, mushrooms, broccoli, cauliflower or zucchini. Some frozen peas would also work in this curry.
Garlic + ginger — Freshly chopped or minced garlic and ginger provide the best flavor for this curry.
Thai red paste — Make sure you check the Thai red paste you use in this curry to ensure it's vegan.
Pineapple — Canned pineapple in juice is perfect in this vegan pineapple curry, but you can also use fresh pineapple if you want. Make sure you drain it well before adding the pineapple to the sauce.
Coconut milk — Full-fat coconut milk is best here because it results in a creamier curry sauce.
How to make Thai pineapple curry
Preheat the oven to 200°C (400°F) and cover a baking tray with parchment paper. Cut the pressed tofu into 1-inch pieces and toss it with the tamari sauce and canola oil. Arrange the tofu in a single layer on the baking tray and bake for 20 minutes until crispy (flip it halfway through).
Alternatively, air fry the tofu following the instructions in this crispy tofu air fryer recipe.
Meanwhile, make the curry sauce. Heat the coconut oil in a large, deep pan and stir fry the bell pepper and green beans for 3-4 minutes over medium heat.
Add the garlic and ginger and cook for another minute, then stir in the Thai red paste.
Cook for another minute, then stir in the pineapple chunks and cook for 2-3 minutes until slightly caramelized.
Add the coconut milk and bring to a boil. Lower the heat and simmer for 10 minutes or until the sauce has thickened to your likening.
Transfer the cooked tofu to the pan and stir to combine. Add some fresh cilantro, season to taste and serve over your favorite rice.
Leftovers and storage
- Any leftovers will keep well in the fridge for up to 3-4 days in an airtight container.
- You can reheat the pineapple curry in the microwave or on the stovetop.
- I don't recommend freezing this curry — the tofu and pineapple will likely be soggy when thawed.
Recipe notes and tips
- This tofu pineapple curry pairs perfectly with freshly cooked jasmine or basmati rice.
- Add some toasted cashews for extra crunchiness.
- Stir in a tablespoon of tamari sauce for even more flavor.
If you liked this pineapple tofu curry recipe, you might also like some of my other easy vegan recipes:
- Aubergine and Chickpea Curry
- Easy Chickpea and Potato Curry (Chana Aloo Curry)
- Thai Coconut Chickpea Curry
- Instant Pot Eggplant Curry
- Vegan Mushroom Masala Curry
Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.
Pineapple Tofu Curry
This pineapple tofu curry is loaded with flavor and utterly delicious. It has the perfect sweet and savory balance and tastes so much better than takeout!
Ingredients
For the tofu
- 12 oz (400 g) extra firm tofu, pressed for at least 30 minutes
- 1 tablespoon tamari sauce
- 1 teaspoon canola oil
For the curry
- 2 tablespoons coconut oil
- 1 medium red bell pepper, sliced
- 3.5 oz (100 g) fine green beans, sliced
- 2 large garlic cloves, chopped
- 1 tablespoon fresh ginger, chopped
- 3 tablespoons Thai red paste
- 1 can (15 oz / 435 g) pineapple chunks in juice, drained
- 1 can (14 fl. oz / 400 ml) full-fat coconut milk
- Fresh cilantro (coriander) to garnish
Instructions
- Preheat the oven to 200°C (400°F) and cover a baking tray with parchment paper. Cut the pressed tofu into 1-inch pieces and toss it with the tamari sauce and canola oil. Arrange the tofu in a single layer on the baking tray and bake for 20 minutes until crispy (flip it halfway through).
- Alternatively, air fry the tofu following the instructions in this [crispy tofu air fryer recipe](https://vegancocotte.com/air-fryer-tofu/).
- Meanwhile, make the curry sauce. Heat the coconut oil in a large, deep pan and str fry the bell pepper and green beans for 3-4 minutes over medium heat.
- Add the garlic and ginger and cook for another minute, then stir in the Thai red paste. Cook for another minute, then stir in the pineapple chunks and cook for 2-3 minutes until slightly caramelized.
- Add the coconut milk and bring to a boil. Lower the heat and simmer for 10 minutes or until the sauce has thickened to your likening.
- Transfer the cooked tofu to the pan and stir to combine. Add some fresh cilantro, season to taste and serve over your favorite rice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 455Total Fat: 34gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 306mgCarbohydrates: 33gFiber: 3gSugar: 25gProtein: 12g
Nutritional information is an estimate provided by an online nutrition calculator.
Tom
Excellent recipe! I added a little cayenne for extra heat and the hot and sweet pineapple is perfect . Pineapple really makes this dish special. A little extra garlic and ginger. Used a little less coconut milk as well. With fullness of tofu, no rice necessary to keep carb load down. Highly recommend .
Deborah K
Yup yum!!! Looks great, I will try this tonight, fresh pineapple is rocking right now. I will use thai chilies with this in addition to the chili paste and maybe will need a dash of sugar too... we will see, I will let you know. Looking forward to it. I love pineapple curries. Thank you.
Paris
Thank you too Deborah.
Deborah
Ok Paris, I finally ended up making today and used fresh pineapple plus I added lemongrass, basil, shiitake, zucchini, carrots and broccoli and it is amazing. I do not like bell pepper so I left it out. It will be dinner tonight. Plus it will be in my usual suspects recipes for the future. Great with the crispy tofu. Thank you, thank you.
Paris
Glad you liked it Deborah!
deborah k
Hey Paris, I finally made it. Yum. I added basil and lemongrass. Used broccoli, carrot, zucchini, shiitake, in addition to the green beans. I do not like bell pepper so I did not use that. Thank you thank you. The crispy tofu puts it over the top. Will be part of my regular rotation.
Dawn van Wesenbeeck
This was a winner with all of us (meat eaters, vegetarians, and gluten free/dairy free guests). I changed it a bit because I don't love tofu if it's not crispy, so substituted a small, chopped cauliflower but still tossed it in tahini and roasted it for 10 minutes. One red onion. I added extra hot chili powder with the red thai paste because we all like heat, but that made it VERY hot so I added the remainder of the pineapple (20 oz tin of chunks instead of 15) and another can of coconut milk, light this time. It came out thick (still) creamy, hot, and so d**m tasty. We all loved it!!! The pineapple is a wonderful ingredient! I had everything chopped and ready to go so assembly was super easy and fast while the rice was cooking. A WINNER. Thank you.
Paris
Thank you too, glad you liked it!