This Easy Baked Teriyaki Tofu with Vegetables is a meal loaded with flavor and it’s also a snap to make. Crumbled tofu is covered in a sweet teriyaki sauce and roasted alongside fresh vegetables and portobello mushrooms for a nutritious vegan and gluten-free dinner that’s both beautiful and satisfying.

An Easy Vegan Meal

Life is busy, especially during the holiday season. This comforting hands-free meal will help to make meal time a little less stressful.

Although this recipe is made with basic ingredients including tofu and vegetables, the sweet teriyaki sauce permeates everything while roasting for a nutritious meal with a robust flavor profile.

Simply chop the veggies and mushrooms, crumble the tofu, add the sauce and bake. It really doesn’t get any easier than this colorful whole food vegan bake!

WHAT YOU WILL NEED:

Tofu – Perfectly glazed and packed with protein.
Bell Peppers – A combination of red, yellow, and orange bell peppers add a pop of color to this simple baked meal.
Portobello Mushrooms – Earthy with a meaty texture, portobellos make this dish a meal.
Zucchini – Soft and sweet zucchini is a wonderful addition to this colorful dish.
Teriyaki Sauce – Tangy and sweet teriyaki is the go-to stir fry sauce that’s delicious in this bake.
Scallions – The oniony taste of scallion gives little pops of flavor throughout this meal.
Garnish– The combination of fresh parsley, sesame seeds and red pepper flakes take this one pot meal to the next level.

WATCH: How to Make Easy Baked Teriyaki Tofu with Vegetables

FAQ & Baked Teriyaki Tofu with Vegetables Tips:

Can you switch out the teriyaki for another sauce?
- Yep! Any sauce should work for this recipe. BBQ would be a good option or make your own.

What should I serve alongside this bake?
- We recommend serving it over rice or another grain for a gluten-free option or you can serve it with crusty bread for a beautiful holiday meal.

Tip: Use an Enameled Cast Iron Pan
- By using this versatile pan, you can sauté the tofu on the stovetop and then simply add the vegetables to the same pan and put it in the oven for roasting. Less to clean up is always a win in our opinion!
Mix It Up
- Feel free to substitute the tofu for another plant-based protein such as seitan or tempeh.

Healthy & Satisfying

Don’t let this busy season bring you down. Make life a little easier by throwing this colorful Easy Baked Teriyaki Tofu with Vegetables in the oven for an incredible meal with limited fuss! Enjoy!

Finally, if you have made this baked tofu teriyaki recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!

Easy Baked Teriyaki Tofu with Vegetables

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Author: Meatless Makeovers
Prep Time: 10 min.
Cook Time: 25 min.
Total Time: 35 min.
Yield: 4 Servings 1x
Category: Entree
Method: Bake
Cuisine: Japanese
Diet: Vegan

Print Recipe

Description

A satisfying vegan and gluten-free meal that’s also a breeze to make. This Easy Baked Teriyaki Tofu with Vegetables is an ideal holiday meal yet simple enough for a healthy weeknight dinner!

Ingredients

Scale

1 14 oz Brick Extra Firm Tofu (Drained and Broken Into Bite-Sized Chunks)
2 tsp Olive Oil
3 Bell Peppers (Red, Yellow, Orange, Sliced into ½ Inch Strips)
1 Medium Zucchini (Sliced into ½ Inch Rounds)
2 Medium/Small Portobello Mushrooms (Sliced Into ½ Inch Strips)
3/4 Cup Teriyaki Sauce (Divided, 1/4 & 1/2 Cup, Gluten-Free, if needed)
3 Scallions (Sliced)
1/2 tsp Red Pepper Flake (Optional, Garnish)
1/2 tsp Sesame Seeds (Optional, Garnish)
2 Tbsp Fresh Parsley (Chopped, Garnish)

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Instructions

Preheat the oven to 400°F. Prepare ingredients as directed above.
Add the olive oil to an oven-safe skillet over medium high heat. Add the tofu chunks and sauté for 5 minutes or until the tofu starts to brown, stirring frequently. Add 1/4 cup teriyaki sauce and stir to incorporate. Continue to cook and stir for 2-3 minutes to glaze the tofu.
Add the sliced peppers, zucchini and portobello mushrooms to the pan and stir to combine.
Next, add the remaining 1/2 cup teriyaki sauce and mix it throughout. Place the dish into the pre-heated oven for 15 minutes.
Carefully remove the dish from the oven and stir in the scallions. Return to the oven for an additional 10 minutes.
Once done, carefully transfer the baked tofu with vegetables to a serving dish and top with red pepper flakes, sesame seeds and fresh chopped parsley, if desired. Immediately serve over rice or another grain, or alongside fresh crusty bread.
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.