The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Gochujang Tofu with Black Bean & Pineapple Salad
Dial up the brightness with this colourful salad! Starring protein-rich tofu, drizzled in a spicy dressing of gochujang paste and zesty lime. For the base? Green leaves with sweet pineapple, creamy black beans, and roasted peppers.
High protein
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 2 pepper
- 80g mixed salad leaves
- 140g tinned pineapple (pineapple, pineapple juice)
- 1 unwaxed lime
- 1 onion
- 460g black beans (Rehydrated black beans, water, salt.)
- 1 handful of fresh coriander
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 200g baby tomatoes
Nutritional Information
Calories: 522
Protein: 32g
Carbs: 48g
Fat: 26g
Gochujang Tofu with Black Bean & Pineapple Salad
Dial up the brightness with this colourful salad! Starring protein-rich tofu, drizzled in a spicy dressing of gochujang paste and zesty lime. For the base? Green leaves with sweet pineapple, creamy black beans, and roasted peppers.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large mixing bowl, a grater & a sieve
Make the tofu marinade
- Zest and halve the lime. Roughly chop the coriander
- Mix the gochujang paste with the lime zest, juice from half the lime and half the coriander in the large mixing bowl. Season with salt and pepper
Oven time
- Thinly slice the peppers. Drain the pineapple (reserving the liquid)
- Place the pineapple and pepper onto one side of the lined baking tray. Toss with 1 tbsp oil, salt and pepper
- Pat dry and cut the tofu into 2cm chunks. Place the tofu on the other side of the tray
- Drizzle half of the gochujang marinade over the tofu, then bake for 20 mins, until the veg is beginning to char
Make the dressing
- Add the pineapple juice, remaining lime juice and 2 tbsp oil to the remaining marinade in the large mixing bowl. Mix well and season with salt and pepper
Build the salad
- Drain and rinse the beans. Halve the tomatoes. Finely slice the onion
- When the tofu and veg are cooked, add the salad leaves, beans, pepper, pineapple, tomatoes and onion to the dressing bowl and toss to combine
Make the salad
- Serve the salad into bowls, then top with the tofu. Garnish with the remaining coriander
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