TeriyakiTofu-Tempeh Casserole recipe | Vegan Globetrotter

teriyaki sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade teriyaki sauce

Low-sodium soy sauce reduces sodium content while homemade can save costs.

tempeh

🥗Healthier: seitan

💰Cheaper: extra firm tofu

Seitan provides a similar texture while extra firm tofu is often more affordable.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and flavor, while sunflower seeds are typically cheaper.

Preheat the oven to 375°F (190°C).

Press the tofu to remove excess moisture, then cut into cubes.

Slice the tempeh into thin strips.

In a large skillet, heat olive oil over medium heat and sauté garlic and ginger until fragrant, about 1-2 minutes.

Add the cubed tofu and sliced tempeh to the skillet and cook until golden brown, about 5-7 minutes.

Stir in the teriyaki sauce, soy sauce, and black pepper, cooking for an additional 2-3 minutes.

In a separate pot, cook the rice according to package instructions.

In a large mixing bowl, combine the cooked rice, sautéed tofu and tempeh, broccoli, carrots, and bell peppers.

Transfer the mixture to a greased casserole dish and spread evenly.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes until vegetables are tender.

Garnish with sliced green onions and sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens