This easy meal came around on Monday when I realized I completely forgot to prep lunch for the week. My youngest was down for a nap and I had some pita that needed used up so I quickly pressed some tofu, dipped it in some teriyaki sauce, and put it into bake. I needed more than that so quickly chopped the veggies I had available and cooked those too. In 30 minutes, I had a great lunch ready. Now I prefer this in pita with a bit of hummus, but you could totally serve it over rice or in a tortilla. Also, use whatever vegetable you have on hand. Some good alternates would be mushrooms, zucchini, yellow squash, or eggplant as they all roast at a similar temperature and time.
First get started on pressing the tofu. I’ve talked about pressing tofu in Air Fryer Turmeric Tofu but I briefly touch on how I did it for this. As with most dinners where you use tofu, you’ll want extra firm tofu. Drain out all the water. Fold a hand towel in half and lay it across a baking sheet. Slice the tofu into even sections. Honestly, I change the way I cut it every time and it usually just depends how thick I want the pieces to be. In this case, I cut it in to 8 slices and laid each across the baking sheet.
I find it easier to get even thickness in the slices when cutting this way (vertical cuts) instead of horizontal cuts which would give you 4-5 slices but in the grand scheme of things, it won’t make a huge difference. So, now that you have your slices, place another hand towel on top followed by another baking sheet. Fill a 9×13 pyrex or baking dish with water and place it on top of the baking sheet.
Let this sit for 10-15 minutes. While waiting on the tofu, begin dicing all the vegetables and preheat the oven to 350. I used 4 bell peppers, 1/2 an onion, 3 radishes, and 1 small head of broccoli. Place all of the vegetables into a large bowl. Cube the pressed tofu and add it to the bowl with the vegetables. Pour 1 tbsp of olive oil, or oil of your choice, over the tofu and veggies along with 3 tbsp of teriyaki sauce.
Dry the 9×13 you used to press the tofu and spray with cooking spray. Pour the veggies and tofu in to the 9×13 making sure that they are well dispersed, like not all of tofu in one area of the pan. Place it in the oven for 30-40 minutes, checking about 1/2 way through. Once it’s done, top it with sesame seeds. If you have a pan that’s bigger than 9×13, feel free to use it. My pan was pretty full when I put it in the oven but it will cook down a bit anyways.
Teriyaki Tofu and Veggies
Ingredients:
- 4 bell peppers
- 1/2 an onion
- 3 radishes
- 1 small head of broccoli
- 16 oz extra firm tofu
- 3 tbsp teriyaki sauce
- 1 tbsp olive oil (or oil of choice)
Instructions:
- Cut tofu and press for about 10 minutes (*see notes above if you don’t know how to press tofu*).
- Chop all vegetables, placing them in a large bowl as you go.
- Once tofu has been pressed, cube and place it in the bowl with the vegetables.
- Preheat the oven to 350. Add 1 tbsp olive oil and 3 tbsp teriyaki sauce to the bowl with the tofu and veggies. Mix well to make sure everything gets coated.
- Spray a 9×13 baking dish with cooking spray, pour the veggies and tofu into the baking dish making sure they disperse well (ie. that the tofu doesn’t all end up in one area).
- Place the baking dish in the oven for 30-40 minutes, stirring about half way through.
- Serve in a pita wrap with hummus, in a grain bowl, or over rice.
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