#plantbasedrecipe

Get your protein fix with this savory Tofu & Fried Eggs recipe

This vegan recipe for one-pan teriyaki tofu and vegetables is flavorful and quick to prepare. A tasty and filling dinner is made when the tofu and veggies are cooked in a homemade teriyaki sauce.

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 1 tablespoon minced garlic. 1 tablespoon minced ginger. 1 bell pepper, sliced. 1 small broccoli crown, cut into florets. 1 carrot, sliced. 2 green onions, sliced. 1 tablespoon cornstarch. 2 tablespoons water. Cooked rice, for serving. Toasted sesame seeds, for garnish.

Instructions: To make the teriyaki sauce, combine the soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and garlic in a small bowl. Tofu cubes should be added to a large skillet or wok and cooked over medium-high heat until browned all over. Carrot slices, broccoli florets, and bell pepper slices should all be added to the skillet. Cook vegetables until they are crisp-tender, about 5 to 7 minutes. Cover the tofu and veggies in the skillet with teriyaki sauce. To ensure even coating, stir. Make a slurry by combining cornstarch and water in a separate small bowl. Mix thoroughly after adding the slurry to the skillet. Simmer the sauce for a further two to three minutes, or until it thickens. Over cooked rice, serve teriyaki tofu and vegetables. Add sliced green onions and toasted sesame seeds as garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes