Crispy Teriyaki Tofu Sheet Pan Dinner
This sheet pan teriyaki tofu is the perfect weeknight dinner! It is simple to make and great for feeding a family! It is sweet, salty and loaded with veggies and plant protein! It is also a great option for an easy meal prep.
Ingredients
- 1 400g block Extra Firm Pressed Tofu
- 1 head Broccoli
- 2 Bell Peppers
- 1½ cups Green Beans
- 1½ cups Chopped Pineapple
Teriyaki Sauce
- ⅓ cup Soy Sauce
- 2 tbsp Rice Wine Vinegar
- ¼ cup Maple Syrup
- 1 tbsp Sesame Oil
- 1 clove Garlic
- 1 inch Piece of Ginger
- Cornstarch Slurry ¼ cup warm water mixed with 1 tbsp cornstarch
Instructions
- Chop up your veg and tofu into somewhat equal sized pieces so they will need about the same time to cook in to oven. Add your chopped veg onto a baking tray.
- Make sure to press your tofu get out all of the liquid. You can do this using a tofu press or by wrapping it in a kitchen towel and placing a heavy object on top for at least 15 minutes.
- Slice up your tofu into cubes and add it to the baking tray along with your chopped veg.
- Make your teriyaki sauce by adding all of the ingredients into a small pot. Grate in your garlic and ginger.
- Bring to a simmer then mix in your cornstarch slurry and whisk continuously for 2-3 minutes until the sauce thickens.
- Pour over ¾ of the teriyaki sauce over your veg and tofu and toss well to combine.
- Bake at 400f for 35-40 minutes until all the veggies are cooked.
- Serve with brown rice, sesame seeds, cilantro, or red chilies and drizzle on the remaining teriyaki sauce if needed.
Nutrition
Serving: 1serveCalories: 308kcalCarbohydrates: 44gProtein: 18gFat: 10gSaturated Fat: 1.4gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 2.6gSodium: 829mgPotassium: 1050mgFiber: 10.2gSugar: 25.5gVitamin A: 3809IUVitamin C: 275mgCalcium: 280mgIron: 4.08mg
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