Chile-Spiced Crumbled Tofu with Pineapple Salsa
By Malcolm JacksonPublished on April 14, 2026
Time
30 minutes
Yield
Serves 4
Ingredients
Salsa
1 cup ½-inch pineapple pieces½ cup finely chopped white onion 2 tablespoons chopped fresh cilantro 1 jalapeño chile, stemmed, seeded, and minced2 tablespoons lime juice ¼ teaspoon table saltTofu Crumbles
¼ cup extra-virgin olive oil 1 red bell pepper, stemmed, seeded, and chopped fine2 teaspoons ancho chile powder 1 tablespoon paprika 1¼ teaspoons table salt 1 teaspoon ground cumin 1 teaspoon dried oregano ¼ teaspoon ground cinnamon Pinch ground allspice 2 tablespoons cider vinegar 2 teaspoons sugar 2 garlic cloves, minced14 ounces extra-firm or firm tofu, cut crosswise into 8 equal piecesBefore You Begin
If you don’t have a large silicone spatula, use a wooden spoon for mashing.
Instructions
- Combine 1 cup ½-inch pineapple pieces; ½ cup finely chopped white onion; 2 tablespoons chopped fresh cilantro; 1 seeded and minced jalapeño chile; 2 tablespoons lime juice; and ¼ teaspoon table salt in bowl. Season with salt and pepper to taste; set aside for serving.
- Heat ¼ cup extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 1 seeded and finely chopped red bell pepper and cook until tender, about 3 minutes. Add 2 teaspoons ancho chile powder, 1 tablespoon paprika, 1¼ teaspoons table salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¼ teaspoon ground cinnamon, and pinch ground allspice and cook, stirring constantly, until mixture is bubbling and fragrant, about 1 minute. Stir in 2 tablespoons cider vinegar, 2 teaspoons sugar, and 2 minced garlic cloves.
- Add 14 ounces extra-firm tofu, cut crosswise into 8 equal pieces, and mash with silicone spatula until it has broken into fine crumbles. Continue to cook until juices are bubbling, about 3 minutes. Season with salt and pepper to taste. Serve with salsa.
for the salsa
for the tofu crumbles
Time
30 minutesYield
Serves 4Ingredients
Salsa
1 cup ½-inch pineapple pieces
½ cup finely chopped white onion
2 tablespoons chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons lime juice
¼ teaspoon table salt
Tofu Crumbles
¼ cup extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and chopped fine
2 teaspoons ancho chile powder
1 tablespoon paprika
1¼ teaspoons table salt
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
Pinch ground allspice
2 tablespoons cider vinegar
2 teaspoons sugar
2 garlic cloves, minced
14 ounces extra-firm or firm tofu, cut crosswise into 8 equal pieces
Ingredients
Salsa
1 cup ½-inch pineapple pieces
½ cup finely chopped white onion
2 tablespoons chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons lime juice
¼ teaspoon table salt
Tofu Crumbles
¼ cup extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and chopped fine
2 teaspoons ancho chile powder
1 tablespoon paprika
1¼ teaspoons table salt
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
Pinch ground allspice
2 tablespoons cider vinegar
2 teaspoons sugar
2 garlic cloves, minced
14 ounces extra-firm or firm tofu, cut crosswise into 8 equal pieces
Ingredients
Salsa
1 cup ½-inch pineapple pieces
½ cup finely chopped white onion
2 tablespoons chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
2 tablespoons lime juice
¼ teaspoon table salt
Tofu Crumbles
¼ cup extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and chopped fine
2 teaspoons ancho chile powder
1 tablespoon paprika
1¼ teaspoons table salt
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
Pinch ground allspice
2 tablespoons cider vinegar
2 teaspoons sugar
2 garlic cloves, minced
14 ounces extra-firm or firm tofu, cut crosswise into 8 equal pieces
Why This Recipe Works
Spiced tofu crumbles give you lots of options for a fast dinner. But first, to make these crumbles, we build a flavor base in a skillet by sautèing a finely chopped sweet red bell pepper and then blooming a host of spices: chile powder, paprika, cumin, oregano, and cinnamon. A bright hit of sharp apple cider vinegar, a touch of balancing sugar, and minced garlic round out the base to which we add the tofu. Mashing the tofu into the skillet allows it to absorb these incredible flavors, while at the same time it breaks the tofu into perfectly sized crumbles. You can use these crumbles as a taco filling topped with our sweet-spicy pineapple salsa, in a burrito, or simply spooned over rice.
Before You Begin
If you don’t have a large silicone spatula, use a wooden spoon for mashing.
Instructions
- Combine 1 cup ½-inch pineapple pieces; ½ cup finely chopped white onion; 2 tablespoons chopped fresh cilantro; 1 seeded and minced jalapeño chile; 2 tablespoons lime juice; and ¼ teaspoon table salt in bowl. Season with salt and pepper to taste; set aside for serving.
- Heat ¼ cup extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 1 seeded and finely chopped red bell pepper and cook until tender, about 3 minutes. Add 2 teaspoons ancho chile powder, 1 tablespoon paprika, 1¼ teaspoons table salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, ¼ teaspoon ground cinnamon, and pinch ground allspice and cook, stirring constantly, until mixture is bubbling and fragrant, about 1 minute. Stir in 2 tablespoons cider vinegar, 2 teaspoons sugar, and 2 minced garlic cloves.
- Add 14 ounces extra-firm tofu, cut crosswise into 8 equal pieces, and mash with silicone spatula until it has broken into fine crumbles. Continue to cook until juices are bubbling, about 3 minutes. Season with salt and pepper to taste. Serve with salsa.
for the salsa
for the tofu crumbles
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