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 Sheet Pan Teriyaki Tofu


Recipe and photo by Dafna Ben-Zeev of Freshly Dafna

This sheet pan teriyaki tofu recipe is the perfect vegan and gluten-free option for when your craving take out. Homemade teriyaki glazed over roasted broccoli and crispy, flavorful tofu, thats not the least bit soggy, make this dish as delightful as it is easy to make!


  • 1 block extra firm tofu*

  • 2 c broccoli florets & stems*

  • 2 c cauliflower florets & stems*

    Teriyaki Sauce

  • 3 tbsp soy sauce or tamari*

  • 1 1/2 Tbsp rice wine vinegar*

  • 1 Tbsp olive oil or avocado oil*

  • 1 Tbsp maple syrup*

  • 1 Tbsp arrowroot flour

  • 1/2 tsp fresh garlic, minced*

  • 1/2 tsp powdered ginger

  • 1/4 tsp red chili pepper flakes

    *Ingredient available to add to your Imperfect box


  1. Preheat oven to 400 degrees and lightly grease baking sheet with some additional oil.

  2. Prepare the tofu by draining and patting dry with a clean paper or tea towel.

  3. Cut the tofu into cubes by first cutting it in half width-wise, keeping the two squares stacked and then cutting the tofu into five rows, and then five columns. Spread tofu cubes over the paper/tea towel and lightly pat dry with an additional towel. Set aside.

  4. In a large bowl, whisk together all the sauce ingredients until it is smooth and no clumps remain. Add the tofu to the bowl and gently toss in the sauce until well coated.

  5. Remove tofu cubes, retaining the liquid in the bowl, and spread out over half the baking sheet.

  6. Mix in 1 more tablespoon of olive oil, 1/4 tsp each black pepper and kosher salt, to the remaining sauce. Add the broccoli and cauliflower and stir well until everything is well coated. Spread the veggies (and any remaining liquid) over the other half of the baking sheet.

  7. Bake for 22-24 minutes, turning the tofu and veg halfway through baking.

  8. Serve warm atop of your favorite rice!

Recipe Notes and Variations

  • Broccoli and cauliflower stems are excellent in this recipe! Cut back any rough exteriors and cut the inner stem to sticks or wedges.

  • You can sub 1 tbsp fresh ginger for the powdered, just make sure to grate it finely before stirring into the sauce.