Simple Teriyaki Tofu with Avocado is a quick and easy lunch or dinner! The caramelized onions and oven baked tofu are piled on top a soft bed of organic white basmati rice. It’s drizzled with a sweet & salty teriyaki sauce, then topped with diced buttery ripe avocado! Vegan & Gluten-free
Tofu is easily a go-to dinner staple because it can be prepared so many ways! So, if you’re a tofu lover I know you’ll enjoy my Grilled Lemon Pineapple Tofu, BBQ Tofu and now this Simple Teriyaki Tofu with Avocado.
This meal can come together in 4 easy steps and about 30 minutes.
That’s it! Now plate all that goodness up and devour!
Simple Teryiyaki Tofu with Avocado
The tofu in this meal can be prepped 2 ways.
Let’s start with my favorite way– baking. I favor cooking the tofu this way because it requires no oil and, of course, it’s simple! So, to bake the tofu you’re going to want to cut pieces with a thickness no smaller than 1/2”. Anything smaller usually dries out too much. Once the tofu is cut, bake it on a parchment lined baking sheet for 15 minutes. It’s done when the tofu begins to turn a light brown and no longer appears moist.
The second way to prepare the tofu is by pan-frying. This process is more involving and can require the tofu to be cooked in batches. To start, add a small amount of oil to a skillet. Heat over medium-low then, carefully place a single layer of tofu in the pan. Leave a space between each piece. Allow the tofu to cook on one side until they brown and appear crisp. Then, flip each piece of over and cook until the other side is browned as well.
Simple Teriyaki Tofu with Avocado is a quick and easy meal! Caramelized onions and oven baked tofu is piled on top a soft bed of organic white basmati rice. It’s drizzled with a sweet & salty teriyaki sauce, then topped with diced buttery ripe avocado!
15 minPrep Time
15 minCook Time
30 minTotal Time
Yields 3-4 servings
1 block firm or extra firm tofu
2 cups organic white basmati rice, (measure uncooked, then cook according to packaging)
1 large onion (or 2 medium), chopped
1 teaspoon coconut oil
4 tablespoons tamari
1/4 cup water
1 teaspoon rice wine vinegar
3 Tablespoons coconut sugar
2 Tablespoon maple syrup
1/4 teaspoon ginger
1/4 teaspoon garlic
1 Tablespoon organic corn starch
1/4 cup water
Sesame Seeds (optional)
- Press the tofu and preheat the oven to 400ºF. Then prep and cook the rice.
- Cut the pressed tofu into bite sized pieces and place them on a parchment lined baking sheet. Bake for 15 minutes or until the tofu begins to brown and dry out a bit.
- Place the oil and chopped onion in a large skillet and sauté over medium heat. Allow the onion to brown for a few minutes before stirring. Once the onions have caramelize, remove from the heat.
- In a glass measuring cup, measure out 1/4 cup water and mix in the corn starch. Set aside.
- In a small saucepan , add the tamari, the other 1/4 cup water, vinegar, sugar, maple syrup, ginger and garlic. Bring to a simmer over medium heat.
- Once the sauce has began to simmer, give the cornstarch another quick stir and whisk it into the sauce. Bring the sauce back to a simmer and continually whisk until desired thickness. If it becomes too thick add a bit more water.
- Taste and adjust flavors if needed. To bring down saltiness, add more water and/or sweetener. If it is too sweet add a splash more tamari.
- Scoop the rice onto a plate. Top with caramelized onions and tofu, then drizzle on the teriyaki sauce. Alternately, you can add the tofu to the saucepan and stir it into the teriyaki sauce. Finish by topping the plate with avocado and sesame seeds. Enjoy!
Note: For extra teriyaki sauce, double the recipe.
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