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vegan teriyaki tofu recipe with spring greens and rice

Teriyaki Tofu

This vegan Teriyaki Tofu tastes absolutely divine and is packed with that all-important protein. It's easy to make in bulk too; double up on the ingredients to make 4 portions' worth (and keep them in the fridge!).
Make it sweeter: add 1-2 tablespoons of maple syrup.
Make it spicier: add a tablespoon of chilli powder.
Macros: 23g carbs, 9g fat, 26g protein.
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Servings 2 people
Calories 281 kcal


  • 1 pack extra firm tofu (we use Tofoo)
  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 1 red pepper (chopped)
  • 2 tsp sesame seeds
  • 50ml dark soy sauce
  • 80ml water
  • 1 tsp ground ginger
  • 2 cloves garlic
  • 1 tbsp cornflour


  • Put the soy sauce, water, ginger, garlic, and cornflour in a mixing bowl and stir.
  • Chop the tofu, then add to the mixing bowl and leave to marinade for 5-10 minutes.
  • Heat the olive oil in a frying pan on medium heat, add the chopped onion and red pepper, then fry until soft.
  • Add the tofu marinade to the pan and stir fry, mixing well, for 5 minutes or until the sauce thickens.
  • Serve with a sprinkling of sesame seeds.


Serve with rice and steamed veggies of your choice. 
Keyword dairy-free, main, sesame seeds, tofu