Sheet Pan Teriyaki Tofu Cauliflower Rice
6 portions
45mCreate this healthy teriyaki bowl on just one sheet pan! I recommend marinating the tofu overnight if you have time and if you have cornstarch on hand, dust the tofu before baking for a little extra crunch.
What you will need
14 oz Firm Tofu
8 oz Teriyaki sauce
10 oz Cauliflower Rice
2 Carrots
1 Onion
3 Baby Bok Choy
1 Red Bell Pepper
2 Tbsp Cornstarch, optional
Sesame Seeds, optional
(Nutritional facts 30 calories, 0.66 g fat, 4.15 g carbohydrates, 2.51 g protein, undefined mg cholesterol, 272 mg sodium)How to cook
1
2
Gather and portion ingredients. Drain tofu.
3
Set oven to 400 °F
4
Pat the tofu dry and cube into 1 inch pieces.
5
Add half of the teriyaki sauce to a bag or bowl with the tofu and mix around to combine. Let marinate for at least 15 minutes up to overnight.
6
Cut the bok choy into quarters.
7
Wash and peel the carrots.
8
Cut off the ends and chop the carrots into even rounds.
9
Cut in half and remove the onion skin. Slice into thin wedges.
10
Cut the pepper in half and remove the stem and seeds. Slice into 1/2 inch strips and then cut those in half.
11
Spread the chopped veggies and cauliflower rice evenly on a rimmed baking sheet.
12
Drizzle with some oil and season with a few pinches of salt and pepper. Stir to combine.
13
If you have cornstarch, adding a couple tablespoons to the tofu will help it crisp up in the oven.
14
Add the tofu to the pan.
15
Bake for 30 minutes at 400 °F stirring half way through.
16
Top the vegetables and tofu with the remaining teriyaki sauce. Portion and enjoy!
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