Easy 10 Minute Prep Vegan Tofu Teriyaki Sheet Pan Dinner

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: brown sugar

Agave nectar is lower in glycemic index, while brown sugar is more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is cost-effective.

Preheat the oven to 425°F (220°C).

Cut 1 zucchini into half moons and place it on the sheet pan.

Cut 200 to 250 grams of white mushrooms in half and add to the sheet pan.

Slice 1 red onion into larger slices and add to the sheet pan.

Chop 2 bell peppers and add to the sheet pan, ensuring all vegetables are cut to a consistent size.

Drain and press 1 brick of extra firm tofu, then cut into equal-sized cubes.

Coat the tofu cubes with 1 to 2 tablespoons of cornstarch in a bowl, shaking to evenly coat.

Add the tofu to the sheet pan with the vegetables.

Pour 1 cup of homemade or store-bought teriyaki sauce over the tofu and vegetables.

Place the sheet pan in the oven and bake for about 30 minutes, flipping the vegetables halfway through.

Once baked, serve the mixture over brown rice or quinoa, garnished with cilantro, sliced green onions, and sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens