Tofu Teriyaki Sheet Pan Meal
There’s nothing easier than a sheet pan meal. You don’t have a pile of dishes to wash and you don’t have to manage a bunch of different pans in the oven. This vegan sheet pan tofu teriyaki meal is a must make!
Prep Time
20 Minutes
Cook Time
22 Minutes
Serves
4
Ingredients
Tofu:
1 block extra firm tofu
3 cups broccoli florets
2 tablespoon olive oil
Salt and black pepper to taste
Sauce:
1/3 cup coconut aminos
3 tablespoons water
2 tablespoons agave
2 tablespoon rice vinegar
1 tsp garlic powder
1 tbsp arrowroot starch
Method
- Cut the tofu into cubes
- Press the tofu. What I do is wrap the tofu in a tea towel, put it on a plate, and add heavy plated on top.
- Let the tofu press for 20 minutes.
- Preheat the oven to 400F.
- Line a baking sheet with parchment paper
- Place the pressed tofu onto the pan
- Add the broccoli florets to the pan
- Drizzle olive oil, salt, and pepper on both the tofu and broccoli
- Bake for about 22- 24 minutes, tossing the tofu and broccoli halfway, until the tofu is browned.
- While the tofu and broccoli bake, make the teriyaki sauce.
- In a saucepan over medium-high heat, whisk together all of the ingredients for the sauce minus the arrowroot powder
- Bring the sauce to a boil then whisk in the arrowroot powder
- Reduce the heat to medium and continue to whisk until the sauce thickens, you want the arrowroot powder to dissolve
- Once the tofu and broccoli have finished baking, toss in the teriyaki sauce
- Remove and enjoy!
- Makes 4 servings. I like to pair with rice!