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)
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.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Baked Teriyaki Tofu with Vegetables, Vegan Holiday Recipe, Easy Vegan Meal
