Name: Teriyaki Baked Tofu with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Extra-firm tofu; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 cup Shelled edamame; 2 tbsp Tamari; 1 tsp Sesame oil; 1 tsp Honey; 0.5 tsp Fresh ginger; 1 clove Garlic; 1 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper.
Press the extra-firm tofu for 10 minutes using a tofu press or heavy skillet to remove excess water, then slice into 1-inch cubes.
In a large mixing bowl, toss the tofu cubes, broccoli florets, and sliced red bell pepper with sesame oil, sea salt, and black pepper until evenly coated.
Spread the tofu and vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for proper browning.
Roast in the oven for 20 minutes, flipping the tofu and tossing the vegetables halfway through the cooking time.
While the tofu roasts, whisk together the tamari, honey, grated fresh ginger, and minced garlic in a small bowl to create the teriyaki glaze.
Add the shelled edamame to the baking sheet during the last 5 minutes of roasting to heat through.
Remove the tray from the oven, drizzle the teriyaki glaze over the hot tofu and vegetables, and toss well to coat.
Garnish with sesame seeds and serve warm.

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Instructions

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