Sheetpan Teriyaki Tofu Bowls

sheetpan teriyaki bowls

marinated tofu roasted and served over rice


  • 1 14 oz block extra firm tofu, drained and pressed
  • 2 TBS tamari
  • 1 TBS hoisin sauce
  • 2 tsp agave syrup
  • 2 cups jasmine rice
  • 1 green onion, sliced
  • side vegetable of choice


  • Preheat oven to 425
  • Line a baking sheet with parchment paper or a silicone mat
  • Cut the tofu in half lengthwise and then cut each half block into 16 equal cubes
  • Put the tofu in a bowl and sprinkle with the tamari. Gently toss to coat. Reserve the tamari
  • Lay the tofu cubes on the prepared baking sheet leaving some space between cubes.
  • Bake on the top shelf in the preheated oven for 20 minutes. (I turned them over halfway through)
  • After 20 minutes, move the tofu cubes to the side and place your vegetable of choice on the baking sheet. Sprinkle the vegetable with salt. Return to the top shelf of the oven for 15 minutes.
  • Using the bowl you set aside, mix in the hoisin and agave. Strain and set aside.
  • After the tofu has finished baking remove it to the bowl the marinade was in. Add the hoisin/agave mixture and gently stir. Return the tofu to the baking sheet and bake for another five minutes.

To Serve:

  • Place a cup of rice on your plate or in your bowl. Top with half of the tofu and sprinkle with the sliced green onion. Serve the vegetables on the side.


For the Roasted Green Beans: place frozen green beans in a baking dish. Sprinkle with salt and drizzle with about 1 tsp of olive oil. Roast in the oven on the bottom shelf while the tofu cooks.

Check and stir to keep from burning

Keywords: vegan, tofu, tofu recipe, vegan recipe