Sheet Pan Teriyaki Tofu Dinner
There is nothing better than easy dinners. Okay, one thing that’s better - easy, one pan dinners. Sheet pan dinners that allow you to make everything on one pan alone are pretty much a gift to the world. Read on to make your new favorite dinner happen this week.
Servings 2
Ingredients
- 1 block extra firm tofu
- 1 head bok choy
- 8 oz. snap peas
- 3 tablespoons olive oil divided
- 2 cups cooked brown rice about 1/2 cup uncooked
- 1/4 cup store bought teriyaki sauce
- Salt
- Pepper
Instructions
- Preheat oven to 400 F. *Before starting this recipe, make sure to drain water out of tofu for at least 20 minutes.
- Cut the stem off of bok choy and separate the leaves. On a large baking sheet, place bok choy leaves and snap peas. Drizzle with olive oil, salt and pepper. Place in the preheated oven for 20 minutes.
- While the bok choy and snap peas are in the oven, cut tofu into small cubes. In a bowl, mix tofu with remaining 1 tablespoon olive oil, salt and pepper.
- When the timer has 10 minutes left, remove bok choy and snap peas from the oven. Place tofu on the pan with the veggies. Place the baking sheet with bok choy, snap peas and tofu back in the oven for the remaining 10 minutes.
- While the veggies and tofu are in the oven, prepare the brown rice.
- Remove baking sheet from the oven and let cool for a few minutes. Toss the tofu with the teriyaki sauce and serve with roasted bok choy, snap peas and brown rice.