TERIYAKI TOFU-TEMPEH CASSEROLE
Teriyaki Tofu-Tempeh Casserole is a family style meal, ready in about an hour, and features baked tofu and tempeh, broccoli, carrots and snow peas tossed in a delicious teriyaki sauce.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: Serve 6
- Category: Entree
- Method: simmer, bake
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 10 oz. organic tofu (extra-firm or super firm), cubed
- 8 oz. tempeh, cubed
- 12 oz. combo of snow peas, baby carrots and broccoli florets or 1 bag (12 oz.) stir-fry vegetables (found in the produce section)
- 1 cup long grain rice or 3 cups cooked rice of choice (quinoa or cauliflower rice would be great too)
Teriyaki Sauce
- 3/4 cup tamari, low-sodium soy sauce or coconut aminos
- 3/4 cup water
- 1/2 cup pure maple syrup (or 1/3 cup cane sugar or coconut sugar)
- 1/2 teaspoon ground ginger or 1 teaspoon freshly grated
- 1/2 teaspoon garlic powder or 1 garlic clove, minced
- 2 T. cornstarch or 3 T. tapioca flour + equal amount of water
Instructions
Preheat oven to 400 degrees F.
Prep tofu-tempeh: Drain tofu and place between a clean folded dish towel, place a medium pot on top for about 10 minutes to remove excess water. If using super firm tofu, skip this step. Once done, cube into 3/4 – 1 inch cubes. Cube the tempeh as well.
Make teriyaki sauce: In a small saucepan, add the tamari, water, maple syrup/sugar, ginger and garlic, bring to a boil, reduce heat and cook on low for 1 minutes. In a small bowl, mix together the cornstarch/tapioca powder with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside. Taste for flavor. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.
Bake tofu-tempeh: In a 9×13 casserole or baking dish, add tofu and tempeh, drizzle with 1 cup of teriyaki sauce and gently toss to coat. Place in oven on middle rack and bake for 20 – 25 minutes. Turn down oven to 350 degrees F.
Cook rice: Cook rice according to package directions. I used basmati rice here which only took 20 minutes total to cook. Rice may vary in cooking time, some take as long as 40 minutes. If making a longer cooking rice you may like to start it earlier.
Steam veggies: Steam the veggies using a bamboo steamer, microwave or whatever is your preferred method.
Combine everything: In dish the tofu-tempeh cooked in, scoot the tofu and tempeh to one side, add the cooked rice and steamed vegetables. Pour most of the remaining teriyaki sauce overtop, reserving a little for serving, toss to combine. Enjoy as is or continue to next step to warm through if needed.
Bake: Place in preheated oven set to 350 degrees, uncovered, for about 10 – 15 minutes to heat through as needed (feel free to skip this step).
Serve: Place in individual bowls and top with a little remaining sauce. Would also be great with a sprinkle of toasted sesame seeds over top. Enjoy!
Serves 4 generously, or 6 – 8 smaller portions
Notes
Protein: If you don’t care for tempeh, use a whole block (14 oz) of tofu instead. If you don’t care for tempeh, use 2 packages (8 oz) of tempeh.
Veggies: Change up the veggies to suit your preference. Replace one of the ingredients with asparagus, baby corn, green onions, shelled edamame, water chestnuts, red or green bell peppers, peas.
Grain: 1 cup of dried rice will yield 3 cups of cooked rice. Use quinoa if you don’t care for rice, using the same dried to cooked ratio and cooking to package directions.
Recipe edited: Recipe has been changed to include an extra 1/4 cup maple syrup to the teriyaki sauce for a better balance of salt to sweet ratio.
Find it online: https://simple-veganista.com/teriyaki-tofu-tempeh-casserole/