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- 1 block firm tofu, drained and pressed - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 cup snap peas - 1 carrot, thinly sliced - 1 small red onion, sliced - 4 tablespoons teriyaki sauce (store-bought or homemade) - 2 tablespoons olive oil - 1 tablespoon sesame seeds - Salt and pepper to taste - Cooked jasmine rice or quinoa, for serving - Green onions, sliced, for garnish Gathering these ingredients is the first step to a tasty meal. Firm tofu is key for a nice texture. Broccoli, bell pepper, snap peas, carrot, and red onion add color and crunch. Teriyaki sauce gives the dish its sweet and savory flavor. Olive oil helps everything roast nicely in the oven. When you prepare this dish, feel free to add your favorite veggies. You can use zucchini or asparagus instead. Make it your own! Don’t forget the sesame seeds for a little crunch and flavor. The green onions will brighten up the bowl when you serve it. Lastly, jasmine rice or quinoa is perfect for serving. They soak up the teriyaki sauce well. This dish is not only easy but also fun to make. Enjoy the cooking process and get ready for a delicious meal! 1. First, preheat your oven to 400°F (200°C). This step warms your oven for even baking. 2. Next, drain and press the tofu. This removes excess water and helps it absorb flavor. Cut the pressed tofu into bite-sized cubes. Place these cubes in a large mixing bowl. 3. Now, cut your vegetables. Slice the bell pepper, thinly slice the carrot, and slice the red onion. Make sure to prepare all the veggies for a colorful mix. 1. Combine the tofu and all the cut vegetables in the bowl. This mix includes broccoli florets, snap peas, sliced bell pepper, carrot, and red onion. 2. Drizzle 2 tablespoons of olive oil over the tofu and veggies. Add 4 tablespoons of teriyaki sauce. Season with salt and pepper to taste. Toss everything gently until it is well coated with the sauce. 1. Line a baking sheet with parchment paper. Spread the tofu and veggie mixture evenly on the sheet. 2. Bake in your preheated oven for 25-30 minutes. Stir halfway through to ensure even cooking. The vegetables should be tender, and the tofu should be slightly golden when done. 3. Once cooked, remove from the oven and sprinkle with sesame seeds. This step adds a delightful crunch and flavor. Serve this delicious mix over cooked jasmine rice or quinoa. Garnish with freshly sliced green onions for a touch of color. Tofu can be tricky, but I have tips to help you. First, always press your tofu. Wrap it in a clean towel and place something heavy on top. This removes excess water and makes the tofu firmer. Aim to press for at least 30 minutes. Next, cut the tofu into bite-sized cubes. This helps it cook evenly. For the best texture, use firm or extra-firm tofu. It holds its shape well during cooking and absorbs flavors nicely. Cutting your veggies properly matters a lot. Always aim for even sizes. This way, they cook at the same rate. For the broccoli, separate it into small florets. Slice the bell pepper and carrot thinly. This ensures they get tender quickly. When choosing vegetables, pick the freshest ones you can find. Look for bright colors and firm textures. Fresh veggies not only taste better but also add more nutrients to your bowl. Creating your teriyaki sauce is simple and fun. Here’s a quick recipe: - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water Just mix all the ingredients in a small bowl and whisk until smooth. If you want to add flavors, try garlic or ginger. You can adjust the sweetness by adding more honey or maple syrup. Making your sauce gives your dish a personal touch. {{image_2}} You can swap tofu for other proteins. Tempeh is a great choice. It has a nutty taste and a firm texture. Just cut it like tofu and follow the same steps. If you prefer meat, use chicken or shrimp. Cut them into bite-sized pieces. You can marinate them in teriyaki sauce before cooking. This adds great flavor. Feel free to mix up the vegetables. Use seasonal veggies for the best taste. Zucchini, asparagus, or bell peppers are great options. You could also add mushrooms for a rich flavor. If you want more color, add cherry tomatoes. They add a sweet burst in every bite. Serve this dish over different grains. Try farro or brown rice for a unique twist. You can also add toppings. Chopped nuts or avocado work well. Drizzle some extra teriyaki sauce on top. This adds more flavor and moisture. A sprinkle of chili flakes can bring some heat too! To keep your teriyaki tofu veggie bowl fresh, follow these tips: - Let the dish cool to room temperature. - Use airtight containers for storage. - Divide leftovers into single servings for easy meals. - Label containers with the date. Store in the fridge for up to four days. This way, you can enjoy it later without losing flavor. To reheat your meal without losing texture, try these methods: - Use a microwave for quick reheating. Heat for 1-2 minutes. Stir halfway for even warmth. - For the oven, preheat to 350°F (175°C). Bake for 10-15 minutes until hot. These methods keep the tofu tender and the veggies crisp. Yes, you can freeze teriyaki tofu! Here are some tips: - Place cooled leftovers in freezer-safe bags or containers. - Remove as much air as possible to prevent freezer burn. To thaw, move the container to the fridge overnight. Reheat as mentioned earlier. Enjoy your meal even on busy days! For the Teriyaki Tofu Veggie Bowl, I recommend using firm or extra-firm tofu. Firm tofu holds its shape well and absorbs flavors nicely. Extra-firm tofu is even denser, giving you a chewier texture. Both types work well, but I prefer extra-firm for a meatier bite. Yes, this recipe is already vegan! The main ingredients are plant-based. Just ensure your teriyaki sauce is free from animal products. Many store-bought sauces are vegan, but always check the label. You can also make your own sauce for full control over the ingredients. To add heat to this dish, consider using red pepper flakes or sriracha. You can mix these into the teriyaki sauce before tossing it with tofu and veggies. For a spicy sauce option, try a chili garlic sauce. It adds both heat and flavor, making your bowl even more exciting. In this blog post, I covered how to make a tasty teriyaki tofu dish. We explored key ingredients, including tofu, fresh vegetables, and teriyaki sauce. I provided step-by-step instructions for preparation, mixing, and baking. Tips for perfecting tofu and ideas for variations helped enhance your cooking. Finally, I shared storage info and addressed common questions. Cooking can be fun and creative. Enjoy trying new flavors and making this dish your own.

Teriyaki Tofu Veggie Bowl Sheet Pan

Enjoy a delicious and healthy Teriyaki Tofu Veggie Bowl Sheet Pan that’s both easy to make and bursting with flavor! This vibrant dish features tender tofu and fresh vegetables, all roasted to perfection and drizzled with savory teriyaki sauce. Perfect for busy weeknights, this recipe takes just 45 minutes from start to finish. Click through to discover how to create this delightful meal that everyone will love!
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Ingredients
  

1 block firm tofu, drained and pressed

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 cup snap peas

1 carrot, thinly sliced

1 small red onion, sliced

4 tablespoons teriyaki sauce (store-bought or homemade)

2 tablespoons olive oil

1 tablespoon sesame seeds

Salt and pepper to taste

Cooked jasmine rice or quinoa, for serving

Green onions, sliced, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Cut the pressed tofu into bite-sized cubes and place them in a large mixing bowl.

      Add the broccoli, bell pepper, snap peas, carrot, and red onion to the bowl with the tofu.

        Drizzle the olive oil and teriyaki sauce over the tofu and vegetables. Season with salt and pepper to taste.

          Gently toss everything together until well coated in the sauce.

            Line a baking sheet with parchment paper and spread the tofu and veggie mixture evenly across the sheet.

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

                Once cooked, remove from the oven and sprinkle with sesame seeds.

                  Serve over cooked jasmine rice or quinoa, and garnish with freshly sliced green onions.

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