Tofu can be the star ingredient of a meatless meal—especially when it’s coated with rich, thick Kikkoman® Teriyaki Takumi sauce and baked. As the tofu cooks it develops a deliciously caramelized teriyaki glaze.
In this easy recipe, the roasted vegetables cook right alongside the tofu in the same sheet pan. Serve up bowls of brown rice, top with the tofu and veggies, and dinner’s ready. Happy meatless Monday—or meatless any day of the week!
Tips & Tricks
- Not craving brown rice? You can serve Teriyaki Tofu and vegetables over white or jasmine rice, cauliflower rice, couscous, or grains like quinoa and farro.
- To vary your veggies, try replacing the asparagus and/or the bell peppers with green beans, broccolini, broccoli, cauliflower, delicata squash (no peeling needed!), brussels sprouts, zucchini, yellow squash, or carrots.
- If you have leftovers, store in a microwaveable container in the fridge for an easy take-to-work lunch or tomorrow night’s dinner.
- To make Teriyaki Tofu Wraps, prepare the tofu as directed, then warm large tortillas to soften, top with rice, tofu, veggies and sauce and roll up burrito-style.
- For a spicy kick, drizzle Teriyaki Tofu Bowls with Kikkoman® Sriracha Hot Chili Sauce.
