Teriyaki Baked Tofu

Vegan, gluten-free (with tamari), oil-free


14 oz. extra-firm tofu

Optional for serving: rice, quinoa, sliced green onions, sesame seeds

{For the teriyaki sauce}

1/4 cup tamari (or soy sauce)

2 1/2 Tbsp. brown sugar (or 3 Tbsp. maple syrup)

1/3 cup vegetable broth or water

2 tsp. rice vinegar

1-2 cloves garlic, minced

2 tsp. ginger, freshly grated

1 Tbsp. corn starch (or arrowroot or other thickener)


Preheat oven to 375.

Place parchment paper (or Silpat) on a baking sheet.

Gently squeeze some of the excess liquid from the tofu. (I place mine between a couple kitchen towels and lightly press down for about 15 seconds.)

Cut tofu in about 3/4-inch cubes and place in single file on baking sheet.

Bake tofu 25-30 minutes, flipping/stirring halfway through.

While tofu is baking, place all teriyaki ingredients in a bowl and whisk well to combine.

When there's about 5-10 minutes baking time remaining for the tofu, start warming the teriyaki sauce.

In a skillet over med-high heat, whisk teriyaki sauce once more and add to skillet. Stir occasionally with a spatula.

When tofu is done, carefully add baked cubes to skillet with sauce.

Stir frequently to coat the tofu cubes until sauce thickens (about 5-6 minutes).

Serve as is, or with rice, quinoa, in veggie bowls, with stir-fry, etc.!


If serving with rice or quinoa, begin cooking that before the tofu to be sure it's done when you're ready to serve!

This is a pretty forgiving sauce recipe - feel free to play around with your own favorite flavors (more/less ginger & garlic, or try coconut sugar in place of brown sugar, etc.)

From thegardengrazer.com