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356 kcal
45 min.
Recipe for Roasted vegetables in teriyaki sauce with crispy tofu
Recipe for Roasted vegetables in teriyaki sauce with crispy tofu
Recipe for Roasted vegetables in teriyaki sauce with crispy tofu
Recipe for Roasted vegetables in teriyaki sauce with crispy tofu
Recipe for Roasted vegetables in teriyaki sauce with crispy tofu
Recipe for Roasted vegetables in teriyaki sauce with crispy tofu
Recipe for Roasted vegetables in teriyaki sauce with crispy tofu
Recipe for Roasted vegetables in teriyaki sauce with crispy tofu
Recipe for Roasted vegetables in teriyaki sauce with crispy tofu

Recipe for Roasted vegetables in teriyaki sauce with crispy tofu

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x portion

NaN g

356 kcal

x g

1 kcal

356.2
Calories
22.4g
Prot.
14.5g
Fat
36.0g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Tofu cheese10× tablespoon (200 g)
  • Sweet pepper4× slice (120 g)
  • Pak choi cabbage0.5× piece (110 g)
  • Courgette2× slice (60 g)
  • Soy sauce5× tablespoon (50 g)
  • Carrot1× piece (50 g)
  • Lime3× slice (30 g)
  • Sugar, white1× tablespoon (12 g)
  • Ginger, fresh2× teaspoon (6 g)
  • Olive oil1× teaspoon (5 g)
  • Garlic0.5× clove (2.5 g)
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How to make Roasted vegetables in teriyaki sauce with crispy tofu

recipe

  1. 1. Heat the oven to 200C.

  2. 2. Prepare the marinade by mixing together the soya sauce, grated ginger and garlic, lime juice and sugar.

    1. 2. Prepare the marinade by mixing together the soya sauce, grated ginger and garlic, lime juice and sugar.
    2. 2. Prepare the marinade by mixing together the soya sauce, grated ginger and garlic, lime juice and sugar.

  3. 3. Shred the tofu by hand and cover it with half of the marinade, then mix.

    1. 3. Shred the tofu by hand and cover it with half of the marinade, then mix.

  4. 4. Arrange the tofu in a baking tray lined with baking paper, and bake for 20 minutes (rearrange the tofu after 10 minutes so that it will be crispy).

    1. 4. Arrange the tofu in a baking tray lined with baking paper, and bake for 20 minutes (rearrange the tofu after 10 minutes so that it will be crispy).

  5. 5. Wash the vegetables. Peel the carrot. Chop the pak choi cabbage into 2 cm pieces, the carrot into 0.5cm slices, the pepper into strips and the courgette into 0.5cm half moons (cut it in half lengthwise, then slice it).

    1. 5. Wash the vegetables. Peel the carrot. Chop the pak choi cabbage into 2 cm pieces, the carrot into 0.5cm slices, the pepper into strips and the courgette into 0.5cm half moons (cut it in half lengthwise, then slice it).

  6. 6. Mix all the vegetables together with the remaining marinade and the olive oil, then bake it in a casserole dish for around 25 min at 180C.

    1. 6. Mix all the vegetables together with the remaining marinade and the olive oil, then bake it in a casserole dish for around 25 min at 180C.

  7. 7. Serve the vegetables sprinkled with tofu.

    1. 7. Serve the vegetables sprinkled with tofu.
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