Sheet Pan Teriyaki Tofu Bowls

$- 1 block (14 oz) firm tofu, drained and pressed - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 2 carrots, thinly sliced For the perfect teriyaki tofu bowls, you need high-quality ingredients. Start with firm tofu. This type holds its shape well during cooking. Fresh veggies bring color and crunch. I love using broccoli, bell peppers, snap peas, and carrots. These veggies not only taste great, but they also add nutrients. - ¼ cup low-sodium soy sauce - 3 tablespoons honey or maple syrup - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced - 1 tablespoon sesame oil The marinade is key to great flavor. Low-sodium soy sauce adds a savory taste without too much salt. Honey or maple syrup gives it a sweet touch. Fresh ginger and garlic bring depth to the dish. Finally, sesame oil adds a nutty flavor. Mix these ingredients well to coat the tofu and veggies. - Sesame seeds - Cooked rice or quinoa - Chopped green onions Garnishes make your dish pop! Sprinkle sesame seeds on top for crunch. Serve the tofu and veggies over a bed of warm rice or quinoa. Chopped green onions add a fresh finish. These simple touches enhance both the look and taste of your meal. 1. Preheat your oven to 400°F (200°C). This step is key for even cooking. 2. Line a large baking sheet with parchment paper to prevent sticking. 3. Cut the pressed tofu into 1-inch cubes. Place these in a mixing bowl. 4. Slice the carrots thinly and chop the broccoli into florets. Slice the red bell pepper. 5. Next, snap the peas and add all the veggies to another bowl. 1. In a small bowl, mix together the soy sauce, honey or maple syrup, grated ginger, minced garlic, and sesame oil. 2. Pour half of this marinade over the tofu cubes. Toss to coat the tofu well. 3. In the bowl with vegetables, drizzle them with olive oil. Add the remaining marinade and toss until coated. 1. Spread the marinated tofu on one side of the baking sheet. 2. Place the veggies on the other side of the sheet. This helps them roast evenly. 3. Bake everything in the oven for 25-30 minutes. Toss the ingredients halfway through for even browning. 4. When done, the tofu should be golden and the veggies tender. Let them cool for a few minutes before serving. To get the best tofu, start with good pressing. Press your tofu for at least 15 minutes. This removes extra water and helps it soak up the flavor. Cut the tofu into 1-inch cubes. Bake it at 400°F (200°C) for 25-30 minutes. This will give you golden, crispy tofu. Toss it halfway to cook it evenly. Choose fresh vegetables for the best taste. Fresh broccoli, bell peppers, snap peas, and carrots work great. If you use frozen veggies, check that they are not mushy. Cut your vegetables into even pieces. This helps them cook evenly. Aim for similar sizes, so they roast perfectly together. Make your bowls look nice. Start with a base of rice or quinoa. Layer the tofu and veggies on top. Sprinkle sesame seeds and green onions for color. You can also add a slice of lime on the side for extra zing. Serve with a light salad for a complete meal. {{image_2}} You can change the protein in your teriyaki bowls. Try using tempeh instead of tofu. Tempeh has a nutty flavor and adds great texture. Chicken is also a good choice if you prefer meat. It cooks quickly and absorbs the sauce well. For a vegetarian option, consider chickpeas or edamame. Both are tasty and add protein to your meal. Making your own teriyaki sauce is easy and fun. Start with soy sauce, brown sugar, and vinegar. You can add fresh ginger or garlic for more depth. If you like heat, add red pepper flakes or sriracha for a spicy kick. Want some zing? Squeeze in fresh lime or orange juice. These flavors can brighten your dish. Feel free to mix in any vegetables you love. Seasonal veggies work best, so use what you find fresh. Zucchini, bell peppers, or asparagus all taste great. You can even add leafy greens like spinach or kale. Another fun idea is to toss in frozen veggies for a quick fix. They are easy to use and still tasty. Store your leftovers in an airtight container. This keeps the tofu and veggies fresh. Refrigerate within two hours of cooking. They will last up to four days in the fridge. If you notice any off smells, it's best to discard them. To reheat, I recommend using an oven or microwave. The oven keeps the tofu crispy. Preheat it to 350°F (175°C). Place the tofu and veggies in a single layer on a baking sheet. Heat for about 10-15 minutes. If using a microwave, cover the bowl with a damp paper towel. Heat for one to two minutes, checking often. This helps keep the dish fresh and tasty. Yes, you can freeze teriyaki tofu bowls! They freeze well if stored properly. Use a freezer-safe container. They can last up to three months. When ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave as described above. This keeps the flavor and texture intact. To make tofu crispy, start by pressing it well to remove extra water. Use firm tofu for the best texture. Cut it into small cubes. Toss the cubes in a tasty marinade. Spread them on a baking sheet without crowding. Bake at 400°F (200°C) for 25-30 minutes. Flip them halfway to ensure even cooking. The key is to allow space for heat to circulate. Yes, you can use different sauces! Try soy sauce with a splash of lime juice. You can also mix honey with sriracha for a spicy kick. A peanut sauce adds a nice twist too. Each sauce brings unique flavors to your tofu bowls. Feel free to get creative with what you have at home. Yes, this recipe can be vegan! Use maple syrup instead of honey for a vegan option. Check your soy sauce for any animal products, but most are vegan-friendly. With these swaps, you can enjoy a delicious meal that fits your vegan diet. This recipe keeps all the good flavors while being plant-based. In this blog post, I shared how to make teriyaki tofu bowls from start to finish. You learned about the key ingredients, like firm tofu and fresh veggies. I also provided tips for perfecting texture and creative serving ideas. For my final thoughts, remember that this dish is flexible. You can swap proteins or sauces to fit your taste. Enjoy this healthy meal that’s easy to make and delicious!$

Sheet Pan Teriyaki Tofu Bowls

Discover the deliciousness of Sheet Pan Teriyaki Tofu Bowls, a perfect balance of flavor and nutrition! This easy recipe features crispy tofu and vibrant veggies, all roasted to perfection in a savory teriyaki sauce. Ready in just 45 minutes, it's a quick solution for busy weeknights. Click through to explore the full recipe and elevate your dinner game today! #SheetPanRecipes #TofuRecipes #HealthyEating #EasyMeals

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Ingredients

1 block (14 oz) firm tofu, drained and pressed

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

2 carrots, thinly sliced

3 tablespoons olive oil

¼ cup low-sodium soy sauce

3 tablespoons honey or maple syrup (for a vegan option)

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1 tablespoon sesame oil

Sesame seeds for garnish

Cooked rice or quinoa for serving

Chopped green onions for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Cut the pressed tofu into 1-inch cubes and place them in a mixing bowl.

In a small bowl, whisk together soy sauce, honey/maple syrup, grated ginger, minced garlic, and sesame oil. Pour half of this marinade over the tofu cubes and toss to coat.

Spread the marinated tofu evenly on one side of the prepared baking sheet.

In the same mixing bowl, combine the broccoli, bell pepper, snap peas, and carrots. Drizzle with olive oil and toss with the remaining marinade until evenly coated.

Spread the vegetables on the other side of the baking sheet.

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

Once done, remove from the oven and let it cool for a few minutes.

To assemble the bowls, start with a base of cooked rice or quinoa, top with the roasted teriyaki tofu and veggies, and finish with sesame seeds and chopped green onions.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4