Go Back
- 1 block (14 oz) firm tofu, drained and pressed - ¼ cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 2 tablespoons rice vinegar - 2 tablespoons sesame oil These ingredients form the heart of your dish. The firm tofu gives the meal its base and protein. Low-sodium soy sauce offers a rich umami flavor without too much salt. Honey or maple syrup adds sweetness, while rice vinegar adds a touch of tang. Lastly, sesame oil provides a nutty aroma that ties everything together. - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, thinly sliced - 1 cup snap peas The veggies bring color and crunch. Broccoli florets add a hearty bite. Red bell pepper contributes sweetness and vibrancy. Carrots add a nice crunch, while snap peas bring a fresh snap. Together, these vegetables create a colorful spread that looks as good as it tastes. - 2 tablespoons sesame seeds (for garnish) - 2 green onions, chopped (for garnish) These garnishes are not just for looks; they add flavor and texture. Sesame seeds add a delightful crunch. Green onions bring a fresh, mild onion flavor. Using these garnishes makes your dish pop and look gourmet. You can enjoy your teriyaki tofu and veggies with or without them, but they elevate the meal. First, preheat your oven to 400°F (200°C). This helps cook everything evenly. Next, line a large sheet pan with parchment paper. This makes clean-up easy. Now, it’s time to cut the tofu. Drain and press the block of firm tofu to remove excess water. Then, cut it into bite-sized cubes. Place the tofu cubes in a medium bowl. While you're at it, prepare the vegetables. Slice the red bell pepper and thinly slice the carrot. Cut the broccoli into florets. Finally, gather the snap peas. You want a colorful mix for a vibrant dish! In a small bowl, mix the teriyaki sauce ingredients. Combine the low-sodium soy sauce, honey or maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic. Whisk until well combined. Pour half of this sauce over the tofu cubes. Let them marinate for about 15 minutes. This allows the tofu to soak up the flavors. Remember, reserve the other half of the sauce for later! Once the tofu has marinated, it’s time to arrange everything on the sheet pan. First, place the prepared vegetables on one side of the pan. Then, add the marinated tofu on the other side. Drizzle the reserved teriyaki sauce over both the tofu and veggies. Make sure everything is evenly coated. This ensures every bite is packed with flavor! Now, it’s time to bake! Place the sheet pan in the preheated oven. Bake for 25-30 minutes. This allows the tofu to turn golden and crispy. Don’t forget to stir everything halfway through. This step helps the tofu and veggies cook evenly. After baking, you’ll have a delicious meal ready to enjoy! How to get crispy tofu To get crispy tofu, start by pressing it well. Remove as much water as you can. Cut the tofu into bite-sized cubes. Marinate it in the teriyaki sauce for about 15 minutes. This step helps the tofu absorb flavor. When you bake it, use a hot oven. A temperature of 400°F (200°C) works best. Bake it until golden brown, which usually takes 25 to 30 minutes. Don't forget to stir halfway through to ensure even cooking. Best practices for tender vegetables For tender veggies, cut them into uniform sizes. This ensures they cook evenly. Broccoli, bell peppers, carrots, and snap peas are great choices. Place the veggies on one side of the pan. Drizzle them with some teriyaki sauce before baking. This adds flavor while keeping them crisp yet tender. Ideas for rice or grain pairings Serve your teriyaki tofu and veggies over rice or quinoa. Both options soak up the sauce nicely. Brown rice or jasmine rice adds a nutty flavor. Quinoa offers a protein boost and a slightly chewy texture. If you prefer, try cauliflower rice for a low-carb option. Ways to enhance flavor with extra toppings Boost flavor with toppings like sesame seeds and chopped green onions. These add crunch and freshness. You can also sprinkle some crushed red pepper for a kick. If you like nuts, try adding chopped peanuts or cashews for added texture. Recommended pans and utensils A large sheet pan is essential for this recipe. Use parchment paper for easy clean-up. A sharp knife will help with cutting veggies and tofu. A medium bowl is perfect for marinating the tofu. Kitchen gadgets for ease of preparation Consider using a tofu press to remove water easily. A whisk will help mix the sauce well. If you have a spatula, it helps with stirring the tofu and veggies on the pan. These tools will make your cooking process smooth and fun! {{image_2}} You can easily change the veggies in this recipe. Some great choices include: - Cauliflower florets - Zucchini slices - Bell peppers of different colors - Asparagus spears - Mushrooms These swaps keep the dish fresh and exciting. You can also try different sauces. If you want a kick, use sriracha instead of honey. For a sweeter taste, try agave syrup. If you need a gluten-free option, use tamari instead of soy sauce. Tamari has a similar taste and works well. You can also skip the honey and use maple syrup for a vegan dish. This keeps the meal plant-based and tasty. For larger groups, simply double or triple the ingredients. Use multiple sheet pans if needed. This recipe is great for meal prep too. You can store leftovers in containers and enjoy them later. Just reheat in the oven or microwave for a quick meal. To keep your leftovers fresh, use airtight containers. Glass or BPA-free plastic containers work best. Store your teriyaki tofu and veggies in the fridge for up to three days. This keeps the flavors intact and the tofu nice. Reheat your leftovers in the oven or on the stovetop. The oven helps maintain the tofu's crispiness. Preheat the oven to 350°F (175°C) and bake for about 10-15 minutes. On the stovetop, warm it gently in a pan over medium heat. Add a splash of water or sauce to keep it moist. Serve over rice or quinoa for a quick meal. You can freeze the dish for longer storage. Make sure to let it cool first. Place it in a freezer-safe container or bag. It can stay frozen for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven or stovetop as mentioned before. This will help maintain the best quality and texture. If you want to skip tofu, try tempeh or chickpeas. Tempeh has a nutty taste. It also holds flavor well. Chickpeas add protein and a creamy texture. You can use seitan for a chewy bite. Each option makes your meal tasty. This dish takes about 45 minutes total. You spend 15 minutes prepping. This includes cutting tofu and veggies. Cooking takes around 25 to 30 minutes in the oven. This time gives you a warm, tasty meal. Yes, feel free to spice it up! Add red pepper flakes for heat. You can mix in five-spice powder for depth. Garlic powder or onion powder also works well. Experiment with flavors to find your favorite mix. Absolutely! This dish is great for meal prep. You can make it ahead and store it. Use airtight containers to keep it fresh. Reheat portions easily for quick lunches or dinners. This makes your week simpler. This blog post shows you how to make a tasty teriyaki tofu dish. We discussed essential ingredients, including firm tofu and vibrant vegetables. I outlined clear steps, from prepping ingredients to baking everything just right. You learned tips for a crispy texture and serving suggestions. Experiment with substitutions and make this meal your own. Storing leftovers is easy, and reheating keeps it delicious. Dive in and enjoy your healthy creation!

Sheet Pan Teriyaki Tofu & Veggies

Looking for a delicious and easy meal? Try this Sheet Pan Teriyaki Tofu & Veggies recipe! Packed with protein-rich tofu and colorful veggies, it's perfect for a quick weeknight dinner. With just a few simple ingredients and steps, you'll create a flavorful dish in no time. Click through for the full recipe and enjoy a healthy meal that everyone will love! Dive in and elevate your dinner game today!
Print Recipe Pin Recipe

Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

¼ cup low-sodium soy sauce

2 tablespoons honey or maple syrup

2 tablespoons rice vinegar

2 tablespoons sesame oil

1 tablespoon grated fresh ginger

2 cloves garlic, minced

2 cups broccoli florets

1 red bell pepper, sliced

1 carrot, thinly sliced

1 cup snap peas

2 tablespoons sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy clean-up.

    Cut the tofu into bite-sized cubes and place them in a medium bowl.

      In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic until well combined.

        Pour half of the teriyaki sauce over the tofu cubes and let it marinate for about 15 minutes. Reserve the other half of the sauce for later.

          While the tofu is marinating, prepare the vegetables. Arrange the broccoli, bell pepper, carrot, and snap peas on one side of the prepared sheet pan.

            After the tofu has marinated, remove it from the bowl and arrange it on the other side of the sheet pan.

              Drizzle the remaining teriyaki sauce over the veggies and tofu, ensuring everything is evenly coated.

                Bake in the preheated oven for 25-30 minutes, or until the tofu is golden and crispy and the vegetables are tender, stirring once halfway through.

                  Once done, remove from the oven and sprinkle with sesame seeds and chopped green onions for an extra crunch and flavor boost.

                    Serve the teriyaki tofu and veggies warm, either on their own or over a bed of rice or quinoa for a heartier meal.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4