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Teriyaki tofu scramble with broccoli, onions, and peppers

I don’t cook with processed faux meats that often, but every now and then I get in the mood for a nice marinated tofu dish. The broccoli and yellow peppers were looking good at Whole Foods the other day, so I whisked up a teriyaki marinade, and made tofu scramble and veggie rice bowls.


1/3 c low sodium soy sauce
1 lemon
2 Tbsp red wine vinegar
3 1/2 Tbsp agave
1/2 clove of garlic
1/2 tsp ground ginger
Kosher salt
Black pepper
2 Tbsp sesame oil plus more for cooking vegetables
Red onion
Yellow bell pepper
1 package extra firm tofu
Sticky rice


1. You’ll need to get started ahead of time by pressing your tofu, which is basically the process of removing excess water. This is an extremely important step, otherwise your tofu will be soft and squishy. The tofu will need to press for at least an hour before you can marinate.

Drain the water from the tofu package, then lay out tofu on a few paper towels. Cover with a few more paper towels, then press down with your hands to remove excess water. After doing this a couple of times, wrap the tofu in a new set of paper towels, then wrap that with parchment paper and a dish towel. Place on a hard surface, then stack a couple of heavy books on top of the tofu and let sit. After 30 minutes, swap out the paper towels with fresh ones, then let sit for 30 more minutes.

2. While tofu is pressing, do an ultra fine mince on half a clove of garlic.

3. Whisk together garlic, soy sauce, red wine vinegar, agave, ground dinger, and a dash of salt and pepper. Once combined, slowly add the sesame oil while stirring constantly.

4. Crumble tofu into a ziplock bag, then add about 3/4 of your teriyaki sauce. You’ll want to set the remaining 1/4 aside to drizzle over your plated dish. Let the tofu marinate for at least an hour.

5. Chop broccoli into bite size pieces.

6. Blanch in heavily salted water.

7. After cooking for a minute or so strain, then rinse with cold water to stop the cooking process.

8. Do a thick juilianne style chop of a yellow pepper.

9. Slice half a red onion into similarly sized pieces.

10. Cook pepper and onions over medium heat with a drizzle of sesame oil and a pinch of salt and pepper.

11. Warm a non stick pan over medium/high heat. Pour a bit of sesame oil into the pan before adding your tofu.

You’ll want to press down on the surface of your tofu so that it flattens into a single layer. Slowly flip large sections at a time allowing the sugars in the marinade to form a crispy brown crust on the tofu.

12. Cook down until most of the water has evaporated and the tofu is browned and crumbly.

13. Add broccoli to peppers and reheat before serving.

14. Spread tofu over rice in a bowl.

15. Add peppers, onions, and broccoli, then drizzle with remaining teriyaki sauce. You could also garnish with toasted sesame seeds and/or fresh green onion.




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