Make dinner in one pan with this teriyaki tofu sheet pan dinner that also happens to be vegan and gluten-free. Serve with rice and garnish with green onion.
You want to know a secret? I am terrible at cooking rice! No matter how many times I’ve tried, it has never turned out well. Since I wanted some rice to pair with this teriyaki tofu sheet pan dinner, I bought one of those pouches that you can just stick in the microwave for 90 seconds. Guys, it was life changing! No more burned rice stuck to the bottom of my saucepans. Lol.
This recipe is so simple, I think it will likely become staple in our weeknight dinner rotation (at least, once the cooler weather gets here). All you need to do is chop up some tofu and veggies and then toss onto a baking sheet lined with parchment paper.
Near the end of the baking time, drizzle on your teriyaki sauce and you are all set. Serve with some rice for a simple meal! The other great thing about this recipe is that you can easily switch out the veggies for your favorites.
More Easy Recipes You’ll Love
- Easy Vegan Taco Skillet
- Healthy One-Pot Cauliflower Curry
- Southwest Sheet Pan Dinner
- Vegan Shakshuka
- Sticky Tempeh Bowl
- Easy Sheet Pan Gnocchi
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Teriyaki Tofu Sheet Pan Dinner
Ingredients
- 14 oz. package extra firm tofu
- 1 small head broccoli chopped
- 1 bell pepper chopped
- 2 carrots peeled and sliced
- 1 1/2 cups thinly sliced purple cabbage
- Olive oil based cooking spray OR 1 teaspoon olive oil
- 1/3 cup teriyaki sauce
- Optional: green onion sesame seeds, cilantro, rice
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut tofu into 1″ pieces and spread evenly on pan.
- Add veggies and shake pan to spread them in a single layer on the pan. Spray/drizzle with olive oil.
- Bake for 35 minutes.
- Add teriyaki sauce and bake for another 10 minutes.
- Sprinkle with sliced green onion, sesame seeds, and cilantro to serve.
Video
Notes
Nutrition
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Comments & Reviews
As a fellow rice burner, I have to suggest getting one of those rice cookers, they’ve made for some much easier dinners.
I love a sheet pan broccoli tofu thing, so I am making this for lunch today. Thanks for the recipe.
Glad I’m not the only one. Haha. I’ve heard that rice cookers are great! I’ll need to try and snag one on sale sometime. Thanks for the suggestion! 🙂
Would this reheat well? I’m thinking for meal-prepping lunches.
Yes – I have meal prepped this for lunch too and it reheats well!
This looks great, I have tried similar recipes with fish and chicken but never thought of tofu.
You should try it! 🙂 This recipe is a great example of an easy way to incorporate more plant-based proteins like tofu into your meals.
This looks healthy and delicious!
Thanks Klara!
I loved the bright colours and the abundance of vegetables in this recipe. I added some oil to the mix before I put it in the oven, as well as some salt, pepper and garlic powder. I topped it at the end with toasted sesame seeds and it turned out delicious. However, there is no way this could be 1 serving – which is fine as I love leftovers for lunch. When I make rice, I cook it pasta style – so a lot of boiling water to a little rice. It takes about 12 minutes of boiling, and then must be drained well, but there is never burnt rice. Thanks for a good recipe!
Glad you enjoyed the recipe Vivian! Thanks for pointing out the servings number above which was a typo. I fixed it so now it reads 2-3 which is a much more reasonable portion! Can’t wait to try out that rice cooking tip!