Baked Teriyaki Chicken Recipe
A vegan baked teriyaki chicken featuring plant-based protein marinated in sweet, savory, sticky teriyaki glaze, baked to caramelized perfection.
Ingredients
- 2 cups seitan or extra-firm tofu pressed and sliced
- ½ cup soy sauce or tamari
- 3 tbsp maple syrup or agave
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 garlic cloves minced
- 1 tsp ginger grated
- 1 tsp cornstarch optional, for thickening
- ½ tsp black pepper
- 1 tbsp sesame seeds for garnish
- 2 tbsp chopped green onions for garnish
Instructions
- Preheat oven to 400°F (200°C). Lightly grease baking dish.
- In a bowl, whisk soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, cornstarch, and black pepper.
- Coat seitan or tofu slices evenly in teriyaki marinade; let sit 10 minutes if possible.
- Arrange slices in baking dish; pour remaining sauce over top.
- Bake 30–35 minutes, flipping halfway, until caramelized and glossy.
- Sprinkle sesame seeds and green onions before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
Vitamins & Minerals (per serving, approx.)
- Iron: 22%
- Calcium: 15%
- Magnesium: 18%
- Potassium: 20%
- Vitamin B6: 12%
Tips to Enhance Flavor
- Marinate overnight for maximum umami depth.
- Add a splash of sriracha for subtle heat.
- Serve with steamed rice or stir-fried veggies for a full Asian-inspired meal.