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.
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. 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 medium size bowl, add tofu and tempeh, add about 3/4 cup of the sauce and gently toss to coat. Line a rimmed baking sheet with a silpat or parchment paper. Spread the tofu and tempeh evenly on the baking sheet. Place in oven on middle rack and bake for 40 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 or whatever is your preferred method.
Combine everything: In a casserole dish, combine the rice, veggies, tofu-tempeh and more sauce leaving a little extra for serving, mix well to coat. Place dish in the oven for about 10 – 15 minutes to heat through if needed.
Serve: Place 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 smaller portions
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.
Change up the veggies to suit your preference. Replace one of the ingredients with spring peas or red bell pepper.
Use quinoa if you don’t care for rice. I would suggest cooking 1 cup dried quinoa, according to package directions, for use with this recipe.