Recipe: Gluten-Free Teriyaki Tofu
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Jan 28 2013

Recipe: Gluten-Free Teriyaki Tofu

I have been making a conscious effort over the past two months to eat more iron-rich foods.  In addition to dark greens, black beans, bison and raisins, I found tofu has a decent amount of iron.  While it may not be as high in iron as beef or bison, it is higher in iron than chicken, which I used to eat a lot of in the past.  I have tried to focus on using tofu or black beans in place of chicken in my stir-fry or dinner salads.  This Teriyaki Tofu was a great quick meal that was extremely satisfying. 

I used Nasoya Cubed Super Firm Tofu and San-J Teriyaki sauce to help make this meal easy to put together.  There is no excuse for not eating well.  Take some extra time to prepare foods such as roasted veggies, brown rice or quinoa and salads on the weekend so that you can grab and go or grab and warm up during the week.


Gluten-Free Teriyaki Tofu

  • Nasoya Cubed Super Firm Tofu
  • San-J Teriyaki Sauce
  • Cooked brown rice (cook a large batch on the weekend to eat off of all week)
  • Roasted veggies (a variety that I prepared earlier in the week – zucchini, parsnips, beets, butternut squash and sweet potato)

1.  Follow directions for cooking the tofu.  I simply heated my pan and cooked the tofu in the teriyaki sauce for 3-4 minutes per side.

2.  Heat remaining ingredients for a minute or so in the microwave if they have been refrigerated.

3.  Remove tofu from pan and toss in rice and veggies to finish warming up.  Add tofu back in with a little extra sauce to finish up.

4.  Enjoy!

*I made this just for myself, but simply use more tofu and teriyaki for more people.


All together with the brown rice and roasted veggies.

San-J has a large line of certified gluten-free products that include soy/tamari sauce, cooking sauces, crackers and salad dressings. 

Do you prepare any food on the weekend to help cut time during the week?  If so, please share your tips and ideas below.  I am always interested to hear what other people do to make meals on busy nights.

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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