Vegan recipe

Vegan Tacos With Teriyaki Tofu and Pineapple Salsa

Prep 15 mins
Cook 10 mins
Serves 2

The charred pineapple and tomatoes add texture and body to these easy weeknight vegan tacos. Spicy jalapenos are combined with a lime-yoghurt sauce to provide the perfect balance. These tacos are hearty, healthy and filled with flavour.


1 pack of Cauldron Teriyaki Tofu Pieces
1 tbsp olive oil
200 g pineapple, cut into thick slices
1 jalapeno, de-seeded and finely chopped
8 cherry tomatoes, finely chopped
¼ red onion, finely chopped
5g mint, finely chopped
¼ tsp salt
¼ tsp ground black pepper

To serve:
4 corn tortillas, grilled
3 tbsp vegan yoghurt mixed with 1 tsp lime zest
16 coriander leaves
1 tbsp peanuts, chopped


  1. Brush a griddle pan with the olive oil and place on a high heat.
  2. Add the tofu and the pineapple to the pan and cook for 5 minutes, until the pineapple is charred. Set the pan aside off the heat.
  3. Remove the pineapple and roughly chop. Place in a bowl with the jalapeno, cherry tomatoes, red onion, mint, salt and pepper to make the pineapple salsa. Mix until combined.
  4. To serve, top each tortilla with the pineapple salsa, teriyaki tofu pieces, a drizzle of the vegan yoghurt, coriander leaves and chopped peanuts.