Description
Transform your weeknight dinners with this vibrant Sheet Pan Teriyaki Tofu and Bell Peppers recipe—easy, colorful, and packed with flavor!
Ingredients
Scale
- 14 oz Firm Tofu (extra-firm)
- 2 cups Bell Peppers (mixed red, yellow, green, sliced)
- 1/2 cup Teriyaki Sauce (store-bought or homemade)
- 2 tbsp Olive Oil
- 1 tbsp Sesame Seeds (for garnish)
- 2 cloves Garlic (minced)
- 2 stalks Green Onions (chopped, for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Press the tofu to remove excess moisture by wrapping it in paper towels and placing a weight on top for about 15 minutes. Cut the tofu into bite-sized cubes.
- Slice the bell peppers into strips, ensuring they are manageable in size for even roasting.
- In a large bowl, mix the tofu cubes and bell pepper strips. Drizzle with olive oil and half of the teriyaki sauce, tossing gently until well-coated.
- Spread the mixture evenly on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes until caramelized and tender.
- Remove from the oven and drizzle with the remaining teriyaki sauce before serving. Garnish with sesame seeds and chopped green onions.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 220
- Sugar: 7g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 0mg
Keywords: - Feel free to substitute bell peppers with broccoli or snap peas. - Add chili flakes if you desire a spicy kick. - Always press tofu to enhance flavor absorption. - Store leftovers in an airtight container for up to four days.