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Sheetpan Teriyaki Tofu & Vegetables

Easy and delicious!


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


  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.