I've learned that foods that have a neutral flavor (i.e., tofu) are easier to cook with because the possibilities of adding a variety of flavors to them are endless. I think the first couple of times I purchased tofu, I spent so much time drawing a blank on ways to cook it, that the expiration date would pass and I'd have to toss it out. I think it was because it wasn't a food I grew up eating as a child, so at first it seemed foreign and confusing to cook with.
Discovering that I had to "press it" was another puzzle I had to put together in my head. Fortunately, once I saw how easy it was, my fear of cooking tofu diminished, and I was finally able to explore various ways to prepare it. It's now become one of my favorite foods to use when substituting meat or poultry, and I especially love seasoning it with teriyaki sauce and pairing it with various veggies and rice.
This recipe for Teriyaki Tofu with Roasted Brussels Sprouts combines tofu with a generous helping of Brussels sprouts and rice for a hearty, comforting vegan dish the whole family will enjoy.
Discovering that I had to "press it" was another puzzle I had to put together in my head. Fortunately, once I saw how easy it was, my fear of cooking tofu diminished, and I was finally able to explore various ways to prepare it. It's now become one of my favorite foods to use when substituting meat or poultry, and I especially love seasoning it with teriyaki sauce and pairing it with various veggies and rice.
This recipe for Teriyaki Tofu with Roasted Brussels Sprouts combines tofu with a generous helping of Brussels sprouts and rice for a hearty, comforting vegan dish the whole family will enjoy.
YIELDS
4-6
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups Brussels sprouts, trimmed
- 2 Tbs. olive oil
- 2 tsp. garlic salt
- 2 tsp. kosher salt
- 4 tsp. ground black pepper
- 1 firm tofu cube, pressed
- 2 Tbs. soy sauce
- 4 Tbs. teriyaki sauce
- 1/2 tsp. cayenne pepper
- 1 tsp. sesame seeds
- 2 cups white rice, steamed
Directions
Roasted Brussels Sprouts
1. Preheat oven to 375°F.
2. Drizzle 1 tablespoon of olive oil onto baking sheet.
3. Spread trimmed Brussels sprouts on baking sheet.
4. Season with 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic salt.
5. Let it roast for 35-40 minutes. Twenty minutes after putting Brussels sprouts into the oven, begin cooking rice. Rice 1. Bring 4 cups of water to boil.
2. Wash and drain white rice. Add to boiling water.
3. Once water starts to boil again, immediately turn down heat to low setting.
4. Cover and let simmer for 15-20 minutes, or until rice is tender and water is completely evaporated. Do teriyaki tofu last, as this will only cook for about 5-7 minutes. Teriyaki Tofu 1. Cut pressed tofu cube into smaller quarter-sized cubes.
2. Season with salt, black pepper, and cayenne pepper.
3. Heat skillet on medium-high setting. Drizzle skillet with olive oil.
4. Toss tofu into skillet and stir. Add teriyaki sauce and soy sauce.
5. Lower heat to medium-low setting. Toss for 5-7 minutes or until tofu is golden brown.
2. Drizzle 1 tablespoon of olive oil onto baking sheet.
3. Spread trimmed Brussels sprouts on baking sheet.
4. Season with 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic salt.
5. Let it roast for 35-40 minutes. Twenty minutes after putting Brussels sprouts into the oven, begin cooking rice. Rice 1. Bring 4 cups of water to boil.
2. Wash and drain white rice. Add to boiling water.
3. Once water starts to boil again, immediately turn down heat to low setting.
4. Cover and let simmer for 15-20 minutes, or until rice is tender and water is completely evaporated. Do teriyaki tofu last, as this will only cook for about 5-7 minutes. Teriyaki Tofu 1. Cut pressed tofu cube into smaller quarter-sized cubes.
2. Season with salt, black pepper, and cayenne pepper.
3. Heat skillet on medium-high setting. Drizzle skillet with olive oil.
4. Toss tofu into skillet and stir. Add teriyaki sauce and soy sauce.
5. Lower heat to medium-low setting. Toss for 5-7 minutes or until tofu is golden brown.
Also by Cristina: Vegan Fiesta Taco Nachos
Related: Teriyaki Quinoa Lettuce Wraps With Edamame
Teriyaki Tempeh Boats With Crunchy Carrot & Celery Salad
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Photos: Cristina Nidome
