This Sheet Pan Teriyaki Tofu is a sweet and savoury vegan main dish with crispy seasoned tofu, pineapple, colourful vegetables, and a tangy homemade teriyaki sauce. Everything cooks together on one pan for an easy yet fancy and flavourful 30 minute meal.
The tofu develops crisp edges while the peppers, onion, and pineapple roast until tender, then everything is tossed with the thick teriyaki-style sauce. Serve it over rice with sliced green onions for a simple, colourful, vibrant and flavourful party dinner.
Sheet Pan Teriyaki Tofu serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
You will need
• 1 lb/450g cubed extra firm tofu
• 1/2 tsp/3g salt
• 1/2 tsp/1g garlic powder
• 1/2 tsp/1g ground black pepper
• 1 tbsp/8g cornstarch
• 2 tbsp/30ml neutral oil
• 1 large/180g onion (red, sweet yellow, or white), cubed
• 2 large/400g (200g each) bell peppers, cubed
• 2 cups/250g pineapple chunks, fresh or frozen and defrosted preferred
For the sauce
• 2 tbsp/16g cornstarch
• 6 tbsp/90ml water
• 5 tbsp/75ml soy sauce (tamari for gluten free)
• 5 tbsp/63g brown sugar
• 1 tbsp/15ml rice vinegar
• 1 tbsp/20g fresh ginger
• 1 clove/5g garlic
• 2 tsp/10g white miso (optional)
• Green onions and cooked rice to serve
To begin, preheat oven to 400°F/200 C. Line a baking sheet with parchment or aluminum. Cut tofu into 1 -1 1/2”/2.5-4cm cubes and toss with 1 tbsp/8g cornstarch, salt, garlic powder, and ground black pepper.
Cut onion and bell peppers into 1”/2.5cm pieces.
Slice green onions and mince or grate the garlic and ginger.
Place the coated tofu on one end of the baking sheet and the peppers, onion, and pineapple on the other.
Drizzle the oil over the tofu and vegetables and toss to coat. Keep the tofu and vegetables separate while baking for crispy edges on the tofu.
Bake for 18-22 minutes until the tofu is crispy and the vegetables can be pierced with a fork.
In a saucepan, mix 2 tbsp/16g cornstarch with 6 tbsp/90ml water until smooth.
Add the soy sauce or tamari, brown sugar, rice vinegar, ginger, garlic, and miso. Mix until smooth.
Heat the sauce over medium heat, stirring regularly, until thickened, about 5 minutes. Optional: use an immersion blender to puree for a smoother sauce.
Once the tofu and vegetables are cooked, drizzle the sauce over everything.
Then toss to coat.
Garnish with sliced green onions and serve over rice.
Tips and tricks! • Keep the tofu and vegetables separate while baking to help the tofu develop crisp edges.
• Canned pineapple in juice will make the finished dish sweeter. Drain the juice before using the pineapple.
• For a very sweet teriyaki sauce, leftover pineapple juice can replace the water. Fresh or frozen and defrosted pineapple will give a less sweet result.
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