Description
This Sheet Pan Teriyaki Tofu is an easy, flavorful vegan dish featuring crispy baked tofu coated in a homemade teriyaki sauce and roasted with fresh vegetables. Perfect for a healthy weeknight dinner or meal prep, this recipe combines sweet, savory, and umami flavors with minimal effort.
Ingredients
Tofu and Marinade
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1/4 cup soy sauce or tamari
- 2 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
Vegetables
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 small red onion, sliced
Garnish
- Sesame seeds, for sprinkling
- Chopped green onions, for garnish
Instructions
- Press and Cube the Tofu: Begin by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into even 1-inch cubes to ensure they cook evenly and absorb the marinade well.
- Prepare the Teriyaki Marinade: In a mixing bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined to create a flavorful teriyaki sauce.
- Marinate the Tofu: Add the cubed tofu to the marinade and gently toss to coat all pieces. Let it marinate for at least 15 minutes to soak up the flavors thoroughly.
- Coat with Cornstarch: Sprinkle cornstarch over the marinated tofu and toss gently to coat each piece. This step helps achieve a crispy texture when baked.
- Preheat the Oven and Prepare the Sheet Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it for easy cleanup.
- Arrange Tofu and Vegetables: Spread the tofu cubes evenly on one half of the sheet pan. On the other half, arrange the sliced bell pepper, broccoli florets, carrot slices, and red onion for roasting.
- Bake Until Crisp and Tender: Place the sheet pan in the oven and bake for 25-30 minutes, flipping the tofu halfway through to ensure crispiness on all sides. Roast the vegetables until tender and slightly caramelized.
- Finish with Garnishes and Serve: Once done, remove the sheet pan from the oven and sprinkle sesame seeds and chopped green onions over the tofu and vegetables. Serve hot with steamed rice or noodles for a complete meal.
Notes
- Pressing the tofu well is key to achieving a crispy texture; use a tofu press or wrap it in a clean towel and place a heavy object on top for 20-30 minutes.
- If you prefer a gluten-free option, use tamari instead of soy sauce.
- Feel free to swap the vegetables based on what you have on hand; snap peas, zucchini, or mushrooms work great.
- For extra flavor, add a drizzle of sriracha or chili flakes before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days, and reheat in the oven or air fryer for best texture.
