Teriyaki Tofu-Tempeh Casserole

10 oz. organic tofu (extra-firm or super firm), cubed

8 oz. tempeh, cubed

12 oz. combo of snow peas, baby carrots and broccoli florets or 1 bag (12 oz.) stir-fry vegetables (found in the produce section)

3 cups cooked rice of choice (quinoa or cauliflower rice would be great too)

subheading: Teriyaki Sauce:

¾ cup tamari, low-sodium soy sauce or coconut amino’s

¾ cup water

¼ cup pure maple syrup, coconut sugar or pure cane sugar

½ teaspoon ground ginger or 1 teaspoon freshly grated

½ teaspoon garlic powder or 1 garlic clove, minced

2 T. cornstarch or 3 T. tapioca flour equal amount of water

Directions at simple-veganista.com

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