Vegan or not, this recipe is one for the whole family (trust us). It’s so incredibly fun to prepare thanks to the ease of a sheet pan recipe, and the flavors simply explode throughout the whole thing. Cooked together, then served over lettuce, rice or quinoa (your pick) it’s the perfect plant-based health bowl that your body is going to be thanking you for.

In a rainbow of colors from the tofu, broccoli, purple cabbage, carrots & red peppers – you’re serving up a simple recipe that comes together beautifully in a medley of flavors.

Hungry yet? I sure am. Trust us, this one is a must-try.

Servings: 4
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

  • 2 tbsp olive oil
  • 14oz package extra firm tofu, drained, pressed and cubed
  • 2 cups broccoli florets
  • 1/3 head purple cabbage, sliced
  • 1 cup shredded carrot
  • 1 red bell pepper, diced
  • Salt & Pepper
  • Teriyaki Sauce (if not using premade):
  • 1/4 cup water
  • 1 tsp cornstarch
  • 1/2 cup soy sauce (we used gluten free tamari)
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tbsp minced garlic
  • 1 tsp ginger (powder or paste)
  • 1 tbsp sriracha (optional)
  • Green onion, sesame seeds for garnish (optional)

Equipment

  • Non-Stick Sheet Pan
  • Parchment Paper or Non-Stick Aluminum Foil (if not using a non-stick sheet pan)

Method

  • Preheat oven to 350 degrees Fahrenheit.
  • Drizzle olive oil over your sheet pan. Begin placing your ingredients in "rows" with your chopped tofu, broccoli florets, sliced purple cabbage, shredded carrot and diced bell peppers, toss gently and top with sprinkle salt & pepper on top. Bake for 35 minutes.
  • While it's baking, in a small bowl, mix together water and cornstarch and slur together. Add in soy sauce, rice vinegar, maple syrup, garlic, ginger and sriracha, and mix well.
  • After it's baked fo 35 minutes, remove the sheet pan from the oven and drizzle in your teriyaki sauce. Toss everything gently to coat and place back in the oven for 10 more minutes.
  • When finished, remove from oven and serve over rice, quinoa or kale and optionally top with green onions and sesame seeds. Enjoy!

 

Sarah Nicole

Since successfully losing 100lbs by changing her relationship with food and her body, Sarah has taken her passion for food and balanced it between cucumbers and cupcakes. When she's not bustling her way around a kitchen, you can find her working out or winding down at home with her 3 kids and pug. Follow Sarah's journey on Instagram @TheBirdsPapaya.

More Forkly
The days are getting shorter, and the leaves are changing color and we are slowly settling into fall weather.
After trying the plant-based diet, my biggest struggle was being able to feed those in my home that are still meat loving humans.
Chickpeas are an amazing plant-based protein that is easily seasoned and roasted to create an on-the-go healthy snack!
Living a healthy lifestyle doesn't always come easy. There's roadblocks and temptations and meals that are just too convenient to...
Pretty much the easiest way to make chicken fajitas at home while optimizing on flavor and saving you time, dishes and energy!
Listen, I get it. I'm a working mother of 3 with a love for good, healthy food that I can easily feed my family without having to...
If a deep fried dill pickle and chicken had a baby, this would be it!
Shrimp boils are traditionally a one-pot prepared dinner with the corn, potatoes, sausage and shrimp all boiled together to make a...
Buddha bowls are all the rage right now, and not just because they're so instagram-worthy.
Oh. My. Gosh. This dinner. Let. Me. Tell. You. Shrimp is such a delicious lean protein (meaning you can eat lots of them for...
One-pan dinners are the weeknight's bread and butter of success. They are easy, time saving, dish saving, sanity saving.
Who is starving after a long day at work and just wants to eat RIGHT NOW?! That would be me.
Advertisement
Food
23 Celebrities You Didn’t Know Are (Mostly) Vegan