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Teriyaki Tofu-Tempeh Casserole

 

Description: This teriyaki tofu tempeh casserole is a great vegetarian meal for the fall season or for any occasion. It is packed with baked broccoli, snow peas, and loaded with tofu and tempeh, and drizzled with teriyaki sauce.

 

Vegan Fall Recipe

teriyaki tofu-tempeh casserole

 

Are you looking for a hearty and delicious vegan meal that will satisfy even the meat eaters in your family? Look no further than this vegan teriyaki tofu-tempeh casserole.

 

Tofu and tempeh are both high in protein and taste great when combined with the sweet and savory teriyaki sauce. This casserole is perfect for a winter dinner party, a weeknight meal for the fall season, or just a cozy evening at home.

 

Also, this casserole is a great Meatless Monday dish that will leave you feeling full and satisfied. Teriyaki tofu-tempeh casserole is a mix of baked tofu-tempeh, steaming vegetables, and fluffy rice with a delicious vegan teriyaki sauce.

 

Why you will love this casserole recipe?

Best of all this recipe is a satisfying and filling vegan meal for all. Aside from being healthy, they are…

  • Easy to put together, and it’s packed with flavor.
  • You only need one pan, no fuzz, and no mess!
  • Can be tailored to your liking by using different vegetables or sauces.

 

Plus, it’s vegan and gluten-free! Give it a try this week.

 

Vegan Fall Recipe

close up teriyaki tofu

 

Tofu-Tempeh Casserole: Plant-based ingredients

 

This casserole recipe is perfect for all occasions, especially during the fall season but the best part of the ingredients that are present in this casserole recipe is easy to find, so start gathering them!

 

For The Main Ingredients

  1. Tofu and tempeh: They are the best meat alternative so add more if preferred.
  2. Veggies: You will need, carrots, broccoli, edamame, baby corn, and asparagus or you may use your favorite vegetables.
  3. Rice: Quinoa, cauliflower rice, and brown rice, also work too.

 

For The Teriyaki Sauce

  1. Tamari: It adds a flavor you may use soy sauce, or coconut aminos if desired.
  2. Maple syrup: If prefer, use your favorite natural sweetener.
  3. Cornstarch and water: It provides the right thickness of the sauce.
  4. Spices: Ground ginger and garlic powder are the spices used in this recipe.

 

Give this casserole a try tonight!

 

Filled your tummy with this tofu-tempeh casserole with teriyaki sauce by making this recipe. You’ll definitely want to add it to your regular vegan meal rotation. So get in the kitchen and cook up this tasty dish!

  1. Preheat the oven to 350°F.
  2. Cook the rice as per the package directions.
  3. Using a microwave or stove, steam the veggies until they are tender.
  4. Meanwhile, strain the tofu and tempeh, then cut them into cubes as well.
  5. In a saucepan, add the tamari, maple syrup, ginger, and garlic. Cook for 1-2 minutes.
  6. In a mixing bowl, mix the cornstarch and water. Add to the teriyaki mixture and cook for 2-3 minutes, or until smooth.
  7. Remove them from the heat and set them aside. Adjust to taste if needed.
  8. In a baking dish, add the prepared tofu and tempeh, drizzle with teriyaki sauce, and bake for 21–25 minutes at 350°F.
  9. Once the tofu & tempeh is cooked, transfer them into a casserole and combine them with the steamed veggies and cooked rice.
  10. Place the casserole in a preheated oven and bake for at least 15-20 minutes, uncovered.
  11. If desired, sprinkle with sesame seeds.

 

That’s it, you’ve got a tasty fall vegan meal that the whole family will love!

 

Storing Tips

Yes they can be stored if you have leftovers, below are the tips I hope these are helpful.

  • Refrigerator: store them for up to 5-6 days in an airtight container.
  • Freezing: this casserole can be frozen for up to 1-2 months.
  • Reheating: Let them thaw, and warm them at 350F for 15-20 minutes.

 

In addition, this recipe is adaptable and customizable they pair well with your favorite side dish.

 

Serving Suggestions

  • For the toppings: I like to top this casserole with red pepper flakes, scallions, or cilantro with toasted sesame seeds.
  • For the side dishes: It pairs well with salad and soups.

 

Looking for more vegan fall recipes?

 

Feel the cozy vibes of the fall season with this teriyaki tempeh-tofu casserole. Below I walk you through how to make this casserole recipe.

Try this now!

Vegan Fall Recipe

Teriyaki Tofu Tempeh Casserole

This teriyaki tofu tempeh in a casserole is a great vegetarian meal for the fall season or for any occasion. It is packed with baked broccoli, snow peas, and loaded with tofu and tempeh, and drizzled with teriyaki sauce.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course entree
Cuisine Asian
Servings 6 Servings
Calories 2123 kcal

Ingredients
  

For the tofu & tempeh:

  • 1 cup tofu organic, extra-firm
  • 1 cup tempeh cubed
  • 1 1/2 cup snow peas baby carrots, broccoli florets,
  • 8 oz. rice quinoa or cauliflower rice

For the teriyaki sauce:

  • 6 oz. tamari coconut aminos
  • 6 oz. water
  • 4 oz. maple syrup or coconut sugar
  • 1/2 tsp ginger ground
  • 1/2 tsp garlic powder, or 1 clove: minced
  • 2 tbsp cornstarch or alternatively use tapioca flour plus equal amount of water

Instructions
 

Satisfying and fulfilling in a casserole!

  • Preheat the oven to 350°F.
  • Cook the rice as per the package directions.
  • Using a microwave or stove, steam the veggies until they are tender.
  • Meanwhile, strain the tofu and tempeh, then cut them into cubes as well.
  • In a saucepan, add the tamari, maple syrup, ginger, and garlic. Cook for 1-2 minutes.
  • In a mixing bowl, mix the cornstarch and water. Add to the teriyaki mixture and cook for 2-3 minutes, or until smooth.
  • Remove them from the heat and set them aside. Adjust to taste if needed.
  • In a baking dish, add the prepared tofu and tempeh, drizzle with teriyaki sauce, and bake for 21–25 minutes at 350°F.
  • Once the tofu & tempeh is cooked, transfer them into a casserole and combine it with the steamed veggies and cooked rice.
  • Place the casserole in a preheated oven and bake for at least 15-20 minutes, uncovered.
  • If desired, sprinkle with sesame seeds. 

Notes

Storing Tips
Yes, they can be stored if you have leftovers. Below are the tips. I hope they will help you.
  • Refrigerator: store them for up to 5–6 days in an airtight container.
  • Freezing: This casserole can be frozen for up to 1-2 months.
  • Reheating: Allow them to thaw before warming them at 350°F for 15-20 minutes. 
Serving Suggestions
  • For the toppings: I like to top this casserole with red pepper flakes, scallions, or cilantro with toasted sesame seeds.
  • For the side dishes: They pair well with salads and soups.
Keyword plant-based, tempeh, teriyaki, tofu, vegan, vegetarian meal

 

Must-Read Articles

 

Below are the must-read articles that you will want to read. I hope these articles will help you to know more about the vegan diet.

  1. Vegan Diet Effects To Enjoy
  2. The Best Plant-Based Protein Foods
  3. Good Foods For Healthy Skin For Vegans
  4. Safe Organic Foods To Eat After Heart Attack
  5. Fruits Used As Vegetables

 

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Learn More

 

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