Teriyaki Tofu Sheet Pan Dinner | Easy Better-Than-Takeout Vegan Dinner Recipe by Forkly

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 400°F (200°C).

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

In a bowl, mix soy sauce, maple syrup, minced ginger, and minced garlic to create the teriyaki sauce.

Toss the cubed tofu in the teriyaki sauce and let marinate for 15 minutes.

Chop broccoli, carrots, and bell pepper into bite-sized pieces.

On a sheet pan, arrange marinated tofu and chopped vegetables in a single layer.

Drizzle sesame oil over the vegetables and sprinkle with salt.

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

While baking, cook rice according to package instructions.

Once cooked, fluff the rice and set aside.

Remove the sheet pan from the oven and garnish with sliced green onions and sesame seeds.

Serve the tofu and vegetables over the rice.

Cooking Techniques

Spice Level:

Dietary

Allergens