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 white basmati rice. It’s then drizzled with a sweet & salty teriyaki sauce, and topped with sliced 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!
Teriyaki Tofu with Avocado 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!
To bake the tofu- Cut it into pieces with a thickness no smaller than 1/2”. Anything smaller has a tendency of drying out.
Once the tofu is cut, place it on a parchment lined baking sheet and oven bake for 15-20 minutes. It’s done when the tofu begins to turn a light brown and no longer appears moist.
Pan-frying- is the second way to prepare the tofu. This process is more involving and the tofu may need 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 the first side until browned and crisp. Flip each piece over and cook on the other side until it is browned as well.
Simple Teriyaki Tofu with Avocado is a quick and easy meal! Caramelized onions and oven baked tofu are piled on top a soft bed of white basmati rice. It’s then drizzled with a sweet & salty teriyaki sauce and topped with sliced buttery ripe avocado!
10 minPrep Time
15 minCook Time
25 minTotal Time
Yields 3-4 servings
5 based on 2 review(s)
1 block firm or extra firm tofu
2 cups white basmati rice, (measure uncooked, then cook according to packaging)
1 large onion (or 2 small), 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.
- While the tofu is being pressed, prep and cook the rice.
- Now, 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-low 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 remaining 1/4 cup water, vinegar, sugar, maple syrup, ginger and garlic. Bring to a simmer over medium heat.
- Once the sauce is simmer, give the cornstarch another quick stir, then 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 baked tofu, then drizzle on the teriyaki sauce. Alternatively, you can stir the baked tofu into the teriyaki sauce rather than drizzling over.
- Finish by topping the plate with avocado slices and sesame seeds.
Note: For extra teriyaki sauce, double the recipe.
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