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
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
Gather and portion ingredients. Drain tofu.
Set oven to 400 °F
Pat the tofu dry and cube into 1 inch pieces.
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.
Cut the bok choy into quarters.
Wash and peel the carrots.
Cut off the ends and chop the carrots into even rounds.
Cut in half and remove the onion skin. Slice into thin wedges.
Cut the pepper in half and remove the stem and seeds. Slice into 1/2 inch strips and then cut those in half.
Spread the chopped veggies and cauliflower rice evenly on a rimmed baking sheet.
Drizzle with some oil and season with a few pinches of salt and pepper. Stir to combine.
If you have cornstarch, adding a couple tablespoons to the tofu will help it crisp up in the oven.
Add the tofu to the pan.
Bake for 30 minutes at 400 °F stirring half way through.
Top the vegetables and tofu with the remaining teriyaki sauce. Portion and enjoy!