Vegan Recipe - Teriyaki Tofu Bowls from Simply Delicious Vegan

I was sent a free copy of Simply Delicious Vegan by Caitlin Shoemaker as part of the Abrams Dinner Party. All opinions are my own.

I can’t say that I use a vegan recipe all that often. I cook vegetarian quite often – meals like homemade gnocchi or cream of broccoli and cauliflower soup – but I loves me some cheese and I use goat’s milk for sauces so going full on vegan is just not going to happen. But I have made vegan recipes before, things like orange rice salad and lemon basil zucchini with cashews on rice. We eat a varied diet here thanks to all the vegetables the hubby grows. I complement with various proteins like seafood, chicken and much less often venison. As we get older we have found that we prefer lighter meals.

Today I bring you a vegan cookbook from Abrams Books and an easy to make recipe using tofu.

Table of Contents

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About Simply Delicious Vegan:

Caitlin Shoemaker shares plant-based, recipes that maximize health and flavor and fit into any budget

Caitlin Shoemaker, vegan and health-world in?uencer and creator of the blog From My Bowl, shares the laid-back kitchen magic of her simple, ?avorful recipes. Simply Delicious Vegan proves that unprocessed, plant-based food doesn’t have to be expensive, complicated, or boring—and even better, it can make you feel (and look) your absolute best.

Complete with personal tips for creating a glowingly healthy and happier life, this book o?ers 100 recipes that check every box and ?t easily into real life. Gluten-free, oil-free, and re?ned sugar–free, Simply Delicious Vegan will help you feel energized and centered.

About the Author:

Caitlin Shoemaker is the recipe developer, photographer, and creative mind behind the food and lifestyle brand From My Bowl, founded in 2016.

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

Learn more: frommybowl.com

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Sheet Pan Teriyaki Bowls with Crispy Teriyaki Tofu

Serves 2

1 14 oz block extra firm tofu, drained and pressed
2 TBS tamari
1 TBS hoisin sauce
2 tsp agave syrup
2 cups jasmine rice
1 green onion, sliced
side vegetable of choice – I made green beans

Preheat oven to 425
Line a baking sheet with parchment paper or a silicone mat
Cut the tofu in half lengthwise and then cut each half block into 16 equal cubes (I suck at cutting tofu – just sayin’)
Put the tofu in a bowl and sprinkle with the tamari. Gently toss to coat. Reserve the tamari

Lay the tofu cubes on the prepared baking sheet leaving some space between cubes.
Bake on the top shelf in the preheated oven for 20 minutes. (I turned them over halfway through)
After 20 minutes, move the tofu cubes to the side and place your vegetable of choice on the baking sheet. Sprinkle the vegetable with salt. Return to the top shelf of the oven for 15 minutes.
Using the bowl you set aside, mix in the hoisin and agave. Strain and set aside.

After the tofu has finished baking remove it to the bowl the marinade was in. Add the hoisin/agave mixture and gently stir. Return the tofu to the baking sheet and bake for another five minutes.

To Serve:

Place a cup of rice on your plate or in your bowl. Top with half of the tofu and sprinkle with the sliced green onion. Serve the vegetable on the side.

How Was the Vegan Recipe?

I have no clue – I don’t like tofu. Ha! But the hubby loves it and that’s why I make him meals like this and Tofu Picatta. He really liked this way of cooking the tofu; the flavor and the slightly crispy texture it had after baking in the oven. He is looking forward to having it again and since the package I ordered contained three bricks of tofu I can easily present it to him for dinner on another night.

If you follow a vegan lifestyle or just want to explore more vegan cooking this cookbook is very accessible and easy to use so give it a try! I didn’t follow the recipe exactly because I didn’t have everything required on hand and to be honest I knew I wouldn’t use some of the ingredients required past this one recipe. It seemed wasteful to buy things to use them once and then have them sit in the pantry until I went – what’s this and why did I buy it? Oh, yeah – that vegan recipe I tried!

As I noted we do eat a fair amount of vegetarian but vegan is a little out of my purview. The recipes in the book are easy to follow and the ones I looked through in seeking one to feature were well written.