Main Courses, Recipes, Vegan

Sheetpan Teriyaki Tofu & Vegetables

by Lisa Dawn

Sheet pan dinners. One of my favorite kitchen hacks, especially when school and work routines get back in action after break. Just chop, drop and roast. I have a recipe in my upcoming cookbook (out Feb 4th!) for sheet pan fajitas. So, if you haven’t preordered it yet, what are you waiting for? Click here for the details. Anyway, I will show you how easy it is with this recipe for tofu teriyaki? Read on…

Are you as excited about this meal as I am? You can do this with any vegetables and any flavors, but I happen to love teriyaki and always have all of these ingredients on hand, so it makes this meal super easy and a regular around my dinner table. And I think it will be around yours too!

Notes:

  • Use whatever vegetables you love. Any bell pepper works, I like an orange one for extra rainbow goodness.
  • Toss the tofu and vegetables with the sauce right on the sheet pan for easy cleanup!
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Sheetpan Teriyaki Tofu & Vegetables

Easy and delicious!

Ingredients

Tofu and Vegetables

  • 1 package extra firm tofu
  • 1 medium sized head of broccoli
  • 1 small red onion
  • 1 zucchini
  • 1 bell pepper
  • Sunflower oil, for roasting

Teriyaki Sauce

  • 1/4 cup tamari
  • 1/4 cup water
  • 2 tablespoons mirin
  • 1 tablespoon maple syrup
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 tablespoon arrowroot powder
  • 1 teaspoon water

Instructions

  1. To prepare the tofu and vegetables, preheat the oven to 400F and line a baking sheet with parchment paper.

  2. Press the tofu for 10 minutes. Cut into cubes and toss with a little sunflower oil. Add to the baking sheet.

  3. Cut the vegetables, one type at a time, toss with a little oil, and add to the baking sheet.

  4. Roast for 30 to 40 minutes, until the vegetables are crispy and the tofu is browning.

  5. In the meantime, to make the sauce, add the tamari, water, mirin, maple, and garlic and onion powder to a small saucepan. Bring to a low boil and cook until it starts to reduce, about 10 minutes.

  6. Mix the arrowroot with the teaspoon of water in a small bowl. Add it to the sauce. Mix until the sauce thickens up, about 5 minutes.

  7. Take the tofu and vegetables out of the oven and toss with the sauce. Serve immediately. Enjoy.

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