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Sheet Pan Teriyaki Tofu Cauliflower Rice

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👍   14
 
Michelle Hanneman avatar
Recipe video made by Michelle Published on 09/11/2021, viewed by 737 , 0 Comments
yield6 portionstotal time45m

Create 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

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Gather and portion ingredients. Drain tofu.

3

Set oven to 400 °F

4

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Pat the tofu dry and cube into 1 inch pieces.

5

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d to combine. Let marinate for at least 15 minutes up to overnight.

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.

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Cut the bok choy into quarters.

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Wash and peel the carrots.

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Cut off the ends and chop the carrots into even rounds.

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Cut in half and remove the onion skin. Slice into thin wedges.

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trips and then cut those in half.

Cut the pepper in half and remove the stem and seeds. Slice into 1/2 inch strips and then cut those in half.

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heet.

Spread the chopped veggies and cauliflower rice evenly on a rimmed baking sheet.

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r to combine.

Drizzle with some oil and season with a few pinches of salt and pepper. Stir to combine.

13

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t crisp up in the oven.

If you have cornstarch, adding a couple tablespoons to the tofu will help it crisp up in the oven.

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Add the tofu to the pan.

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Bake for 30 minutes at 400 °F stirring half way through.

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enjoy!

Top the vegetables and tofu with the remaining teriyaki sauce. Portion and enjoy!

How to cook

Rice

Easy

Mexican

Vegetarian

Healthy Breakfast

Cauliflower

Carrot

Healthy

5 Minutes

Lunch

Comments

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