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Teriyaki Tofu


Teriyaki Tofu

The kids love this meal, ask for seconds, don't complain and it tastes good.  Combine veggies of your choice with the tofu and sauce, then serve over rice.

Serves: 2-3

Teriyaki Tofu with Peanut Sauce

Prep time:

Cook time:

  • 1 pack of extra firm tofu drained, pressed and cut into bite sized pieces
  • 1/4 cup Bragg's liquid aminos or soy sauce
  • 1/4 cup water
  • 2 Tbsp sugar (brown is better for this if you have it)
  • 2 Tbsp agave syrup (you can sub with sugar if you don't have agave)
  • 1/4 tsp garlic powder
  • 1/4 tsp ginger powder
  • 1/8 tsp black pepper
  • 2 tsp cornstarch
  • 4 tsp water
  • 2 cups veggies (I use any combination of broccoli, spinach, onions and peppers)
  • 2 Tbsp of oil (half for the tofu and half to sauté the veggies)

  1. Pre-heat the oven to 400°.
  2. Drain, press and cut the tofu into bite sized pieces.
  3. Toss the tofu with oil and place in the oven for 20-25 minutes.
  4. In the meantime, cut your veggies, add oil to a pan, and sauté and season them with salt and pepper.
  5. Once done, add the tofu to the veggies.
  6. While the veggies and tofu cook, add the Bragg’s or soy sauce, water, sugar, agave syrup, garlic, ginger and pepper in a small pot and heat on medium low until it starts to simmer.
  7. Turn to low and simmer for a few minutes.
  8. In a small bowl combine the cornstarch with water and add to the Bragg’s mixture, heat on low and stir until it thickens.
  9. Once the sauce thickens, pour over the veggies and tofu.