This Mango Pineapple Tofu is spicy, sweet, sticky and packs a punch in flavor. The tropical flavors paired with the tender, yet chewy baked tofu makes this dish irresistible.

I love tofu, it’s versatile and has never failed me. It acts as a blank canvas and soaks up any kind of seasoning you add to it.

While some folks enjoy their tofu so tender that it melts in their mouth, I prefer mine crispy on the outside and pillowy on the inside. To achieve this texture, baking your tofu will do the trick.

Since it’s summertime, mangoes and pineapples are in abundance, so I used up some excess I had to make a mouthwatering sweet and spicy sauce. And of course, baked tofu combined with a flavorful sauce is a match made in heaven.

I must say that this is one of the best tofu recipes I have ever made. Even if you’re a tofu skeptic, I’m sure you will enjoy this!

This Baked Tofu recipe is:

Easy-to-make using only six ingredients.

Vegan, gluten-free and oil-free.

Great for meal prep as it can be stored in the refrigerator for up to four days.

Scrumptious and the flavors will instantly transport you to the tropics.

Why you should Freeze and Press your Tofu:

Freezing tofu yields a meat-like texture that absorbs seasonings, marinades, and sauces better. Tofu that is frozen before cooking is also firmer, so it doesn’t break apart easily.

After you freeze your tofu, you should then press it to get rid of the excess water inside of it. This makes room for marinades or sauces to be absorbed, making your tofu extra flavorsome.

Notes on Ingredients

Please note that the amounts of the ingredients and the cooking instructions (in detail) are in the RECIPE CARD. Keep scrolling and you will find it down below.

Tofu- meat substitute that is high in protein and extremely versatile.

Liquid aminos- a soy sauce substitute that contributes an umami flavor. You could also use soy sauce or tamari.

Salt-free all-purpose seasoning- blend of commonly used seasonings like garlic powder, onion powder etc. You can use one with salt added but note that you will have to reduce the amount of liquid aminos you use or skip it entirely.

Cumin- contributes an earthy, meat-like flavor.

Dried parsley- which adds a bright and herbaceous flavor.

Sweet and Spicy Mango Pineapple sauce- adds an enticing taste, heat, and a mild sweetness to the dish.

How to make Baked Mango Pineapple Tofu

Freeze overnight, thaw and pat dry with a paper towel or dishcloth.

Press tofu to remove most of the liquid.

Cut into strips and lay them out on a clean surface. Add liquid aminos, all-purpose chicken blend, paprika, and cumin to both sides of the tofu strips.

Allow this to marinate for about an hour in the refrigerator.

Preheat oven to 350ºF (175ºC) and grease your baking tray with oil.

Place strips of tofu on the baking tray leaving adequate space between the pieces. Bake for ten minutes then remove the tofu to add the mango pineapple sauce.

Brush on a generous amount of sauce on both sides of the tofu strips.

Serving Suggestions

Salads: Cut the tofu into smaller pieces and add it to your salad of choice.

Stir-fry: prep and cook veggies as you normally would and swap the chicken for tofu instead.

Tacos: tofu cut into small cubes makes a delicious filling for tacos

With rice or veggies

In Wraps or Sandwiches

How to store and reheat this recipe

This is best enjoyed hot from the oven but can be stored in the refrigerator for up to five days in a sealed container.

You can have your leftovers cold or reheat in the oven, a pan or in the microwave.

Made this recipe? Let me know how it went by leaving a rating and comment below