If you’re looking for a satisfying and flavorful dish, this Vegan Teriyaki Eggplant and Tofu recipe is just what you need. It’s a perfect balance of savory and slightly sweet teriyaki sauce paired with tender eggplant and crispy tofu. This vegan recipe is not only easy to prepare but also packed with flavors that will impress both vegans and non-vegans alike.
Imagine biting into perfectly cooked eggplant, glistening with teriyaki glaze, alongside golden tofu that adds a delightful crunch. This dish is a testament to how simple ingredients can create a vibrant meal that delights the taste buds.
Whether you’re a seasoned vegan or just looking to add more plant-based meals to your repertoire, this recipe will quickly become a favorite. It’s quick to prepare, making it ideal for busy weeknights or casual gatherings with friends.
Easy and Flavorful Vegan Teriyaki Eggplant and Tofu
This Vegan Teriyaki Eggplant and Tofu recipe features tender eggplant and crispy tofu coated in a sweet and savory teriyaki sauce. The combination of textures and flavors makes it a refreshing and satisfying meal that’s perfect over steamed rice or noodles.
Ingredients
- 1 medium eggplant, cut into bite-sized pieces
- 1 block (14 oz) firm tofu, drained and cubed
- 1/4 cup soy sauce or tamari
- 1/4 cup maple syrup or agave nectar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare the Tofu: Press the tofu for 15 minutes to remove excess moisture, then cut it into cubes.
- Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, garlic, and ginger. Set aside.
- Cook the Tofu: In a large skillet, heat sesame oil over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
- Sauté Eggplant: In the same skillet, add the eggplant pieces. Cook for about 5-7 minutes until they start to soften.
- Combine: Return the tofu to the skillet with the eggplant. Pour the teriyaki sauce over the mixture, followed by the cornstarch slurry. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens.
- Serve: Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot over rice or noodles.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 25g