Tofu & Vegetable Teriyaki Bowls

This recipe was a keeper! We have eaten tofu for years, but now we are eating more and it’s a great source of protein for us since we have gone plant based. I used brown and white rice cooked together, but you can also use quinoa, either works great. I prefer rice with teriyaki.

Tofu & Vegetable Teriyaki Bowls

Brown & white rice cooked together

1 package Tofu, firm or extra firm, cut in half lengthwise, and cut into a checkerboard

2 carrots cut into thin slices

1/2 onion, coarsely chopped

1/2 green and red peppers, thinly sliced

1-2 c. mushrooms

1/2 teaspoon sea salt, (optional)

1 package of edamame, cooked according to package directions

sliced green onions, for garnish

Peanuts for garnish



Teriyaki Sauce:

6 tablespoons liquid aminos, or tamari

2 tablespoons pure maple syrup

1 tablespoon fresh lemon juice

1 teaspoon minced garlic

1 teaspoon minced ginger

Mix teriyaki marinade together and gently toss over cut up tofu. Set aside.


Sauté the onion, peppers, carrots. Salt and pepper. Cook for approx. 7 minutes or until tender. Instead of using oil, I sautéed the veggies just a few min then added a tiny bit of water so they wouldn’t burn. It works great and much healthier.

Add tofu and teriyaki sauce to veggies. Cook approx. 5-7 min or until tofu is heated through. And that’s it! So quick and so easy!


Enjoy!

2 thoughts on “Tofu & Vegetable Teriyaki Bowls

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