Soy-Free Teriyaki Tofu
Enjoy a flavorful, allergen-friendly twist on a classic with this Soy-Free Teriyaki Tofu recipe! Perfect for those avoiding soy, this dish uses chickpea or hemp tofu and a savory sauce made with coconut aminos, pineapple juice, and maple syrup for a sweet and tangy kick. The tofu is baked to golden, crispy perfection before being coated in a velvety teriyaki sauce enriched with garlic and ginger for an irresistible umami-packed flavor. Ready in just 40 minutes, this quick and easy recipe is ideal for weeknight dinners or meal prepping. Garnish with sesame seeds and green onions, and serve with steamed rice, quinoa, or stir-fried vegetables for a complete, satisfying meal. Dairy-free, gluten-free, and soy-free, this delicious teriyaki tofu is a wholesome choice to please any palate!
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu (soy-free, such as chickpea tofu or hemp tofu)
- 0.25 cup Coconut aminos (soy-free alternative to soy sauce)
- 0.25 cup Pineapple juice (unsweetened)
- 2 tbsp Maple syrup
- 1 tbsp Rice vinegar
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tbsp Arrowroot powder (or cornstarch)
- 2 tbsp Water
- 1 tbsp Olive oil
- 1 tbsp Sesame seeds (optional, for garnish)
- 2 tbsp Green onions (sliced, optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the soy-free tofu into bite-sized cubes and pat them dry with a clean kitchen towel to remove excess moisture.
Spread the tofu cubes on the prepared baking sheet, drizzle with olive oil, and toss to coat evenly. Bake for 20–25 minutes, flipping halfway, until golden and crispy.
While the tofu is baking, prepare the soy-free teriyaki sauce. In a small saucepan, combine coconut aminos, pineapple juice, maple syrup, rice vinegar, minced garlic, and grated ginger.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
In a small bowl, whisk together the arrowroot powder and water to create a slurry. Slowly pour the slurry into the saucepan, stirring constantly to thicken the sauce. Simmer for 1–2 more minutes, then remove the saucepan from heat.
Once the tofu is finished baking, transfer it to a large mixing bowl. Pour the teriyaki sauce over the tofu and toss gently to coat.
Serve the soy-free teriyaki tofu immediately, topped with sesame seeds and sliced green onions if desired. Pair with steamed rice, quinoa, or stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 49.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
