vegan teriyaki tofu

Dump &amp; Bake Teriyaki Tofu Rice Casserole

(120 ml) soy sauce*

(35 g) brown sugar or coconut sugar

mirin*

garlic,

ginger, minced*

(375 ml) filtered water

broccoli crowns,

carrots, sliced

(170 g) shiitake mushrooms, sliced

16-ounce (450 g) super firm tofu

(215 g) white jasmine rice

For serving (optional): toasted sesame seeds,

Prep

Preheat the oven to 375F. Whisk the soy sauce, coconut sugar, mirin, garlic, ginger, and water together in a medium pot and bring to a boil, covered, over high heat.

Layer

While the liquid is heating up, spread the broccoli, carrots, mushrooms, tofu, and green onions evenly across a 9×13″ pan or casserole dish. Use a spatula to mix everything together until it is evenly distributed, then sprinkle the rice on top.

Bake

Remove the broth from the heat once it comes to a boil and pour evenly over the casserole dish. Use a spatula to make sure all pieces of rice are submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes.

Remove from the oven and top as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Found this recipe on YouTube 2 days ago and made it today. Me and the better half are trying a plant-based diet and we were looking for recipes. This is absolutely delicious. I'll definitely make it again! I used long grain white rice instead but kept everything else the same. I'm really glad I found this recipe! It's one for the recipe book for sure! =3 I loved the way the rice goes super soft and tender and both the rice and tofu take on the flavour of the sauce. Thank you for sharing it! &lt;3

Made this last night. I was a tiny bit skeptical about throwing unmarinated/unseasoned tofu in there but it was honestly soo flavourful and the texture was perfect. Saved me so much time compared to assembling and cooking a stir fry on the stovetop. 100% will make again and can't wait to try another dump and bake!

I thought it was very good but I think the rice should go on the bottom of the dis. Not sure why you put it on top then tried to stir it in.  Mine wouldn't stir in, it stuck to all the veggies and consequently it wasn't cooked well or covered with marinade regardless of the foil covering.  But it was very yummy

Another big hit! I just love your dump and bake recipes!

Wow this was amazing and so easy! I added pineapple and I pan seared a bag of Daring vegan chicken and chopped that up instead of the tofu and it was great! Also  and cashews on top to at the end! Great recipe will make again

Tasty and easy! I added bit too much ginger but that was my bad not the recipes.

Thank you SO much for this amazing recipe. I made it for my Thanksgiving dinner and I found it to be absolutely delicious.  Even the carnivores loved it.

I will certainly be making it again for a bunch of my vegan and vegetarian friends.  

Thanks again.  Peace, Terrie Easter Sheen, Kingston, Ontario Canada.

I love how easy this recipe is but I’m wondering if this recipe would work in an instant pot?

https://content.jwplatform.com/videos/BBxG1rpw.mp4

This Dump & Bake Teriyaki Tofu Rice Casserole is fuss-free, veggie-packed, and bursting with flavor! A wholesome and hearty vegan and gluten-free dinner.

Dump & Bake Teriyaki Tofu Casserole

Teriyaki Tofu is made with crispy tofu tossed in a wholesome, sticky teriyaki sauce. Serve over rice with veggies for the ultimate plant-based meal. Gluten-free, grain-free option.

30-Minute Teriyaki Tofu

block extra firm tofu (pressed)

avocado oil or another high-heat cooking oil

soy sauce

cornstarch

water

mirin (sweet rice cooking wine)

brown sugar or coconut sugar

sesame oil

garlic (crushed (or 1/4 teaspoon garlic powder))

ginger (finely grated*)

sesame seeds

onions

Serving suggestions: cooked rice (steamed vegetables, etc)

Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes.

Tofu: Add the tofu to a medium bowl and add in the oil and soy sauce. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.

Sauce: Whisk the water, soy sauce, mirin, sugar, and cornstarch together in a small bowl. Set aside.

Teriyaki Sauce: Warm the sesame oil in a large sauté pan over medium heat. Add the garlic and ginger and sauté for 30 to 60 seconds, until fragrant. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the pan. Bring to a simmer and cook for an additional 5 to 7 minutes, stirring occasionally, until the sauce has thickened to your liking. If the sauce gets too thick you can thin it out with additional water.

Final Touches: Turn the heat to low, then stir in the baked tofu, sesame seeds, and green onion. Taste the sauce and add more soy sauce to taste, if necessary. Divide the tofu between serving bowls and serve warm, with vegetables and rice or as desired. Leftovers will keep in the fridge for up to 5 days.

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30-Minute Teriyaki Tofu

Top 2 vegan teriyaki tofu recipes from across the web

The most viewed vegan teriyaki tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dump &amp; Bake Teriyaki Tofu Rice ...

30-Minute Teriyaki Tofu

The most viewed vegan teriyaki tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Dump & Bake Teriyaki Tofu Rice ...