Vegan Pineapple Teriyaki Wings
These pineapple teriyaki tofu wings are sticky, sweet, savory, and crispy in all the ways that make you reach for just one more. They’re absolutely worth adding to your game day vegan wing tray because they hit that magical sweet-salty balance and bring serious “wait…these are tofu?!” energy to any spread.
Equipment
Ingredients
For the wings/marinade:
- 1 (16-oz) package extra firm tofu
- 1/3 cup olive oil
- 2 Tbsp vegan chicken bouillon powder
For the breading:
- 3/4 cup vegan seasoned bread crumbs
- 1/3 cup tapioca starch or cornstarch
- 1/4 cup plain unsweetened non-dairy milk
- 1 tsp apple cider vinegar
For the sauce:
- 1/2 cup pineapple juice
- 3 Tbsp vegan butter melted
- 2 Tbsp toasted sesame oil
- 2 Tbsp teriyaki sauce
- 1 Tbsp brown sugar
- 1 Tbsp minced red onion
- 2 large cloves large cloves garlic minced
- 1 tsp minced ginger
- 1/2 Tbsp cornstarch
Instructions
- First, prep the tofu: Freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. You can also submerge the tofu package in tepid water (don’t open it) for a quicker defrost time! When the tofu is thawed, open the package. Squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
- Tear the tofu into wings: Place your tofu on a cutting board and use your hands to gently rip wing-shaped pieces off of it. These can all be different sizes, but make sure they are all the same general thickness. Alternatively, you can also slice the tofu into sticks, triangles, or flat rectangles for other shape options.
- Marinate the tofu: Mix all the ingredients for the marinade and pour this over your tofu wings, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.
- Set up the breading station: Remove the tofu from the marinade and place it on a plate or cutting board. To the container where the tofu was marinating, add the non-dairy milk and apple cider vinegar. Swish the mixture gently to combine. Get out two shallow bowls or pie plates. To one, add the starch. To the other, add the breadcrumbs.
- Bread the tofu wings: Dip each tofu wing in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture. Be sure to coat the tofu completely during each phase. Repeat for each wing.
- Air fry the vegan wings: Add tofu wings to the air fryer basket, enough to fill the bottom but not so many that they’re on top of each other. We find we can comfortably fit 1 block of tofu in our Salton Flip and Cook Air Fryer. Air fry for 10 minutes at 350F. Stop to shake gently, just enough to loosen the pieces from the bottom of the basket, and air fry another 10 minutes. Then, stop to shake gently again and air fry for a final 10 minutes or until lightly browned.
- Make the pineapple teriyaki wing sauce: Add all ingredients to a small pot on medium heat. Stir until vegan butter melts fully, then let it cook down for 10 minutes to thicken.
- Bring it together: Add the cooked tofu wings to a large mixing bowl and drizzle on half your sauce. Toss to coat all the wings evenly. Then, drizzle the remaining sauce over the tofu and continue tossing to coat.
- To serve: Serve these air fryer pineapple tofu wings immediately on a platter with your favorite dipping sauces and veggie sticks!
Video
Notes
Make-Ahead Game Changing Texture Tip
Air fry the wings the day before, cool completely, and refrigerate. On serving day, reheat in the air fryer until heated through. Then, make the sauce fresh, toss, and serve. This creates the best texture ever.More Tips:
- If your breadcrumbs are large (like panko), blitz them in a food processor for better coverage. This makes a huge difference!
- Don’t skip the freezer trick; this is where the magic happens!
- You can sub vegetable broth for oil (use half the amount), but the texture won’t be as impressive to non-vegans because it removes the necessary fat.
- We highly recommend using our homemade bouillon powder. If subbing bouillon paste, use half as much.
- Not all breadcrumbs are dairy-free. Check labels or make your own homemade bread crumbs!
- Use plain, unsweetened plant milk with minimal ingredients. We love Elmhurst’s unsweetened line.
- Tapioca starch > cornstarch, but cornstarch works in a pinch.
- You can use crushed pineapple for a chunkier sauce but don’t drain it.
- Brown sugar swaps: Coconut sugar or date sugar both work beautifully!
Nutrition
Serving: 1/4 the recipeCalories: 513kcalCarbohydrates: 36gProtein: 13gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.04gSodium: 992mgPotassium: 327mgFiber: 1gSugar: 10gVitamin A: 461IUVitamin C: 5mgCalcium: 107mgIron: 3mg
Tried this recipe?Let us know how it was!