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
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!
2 thoughts on “Tofu & Vegetable Teriyaki Bowls”
Oh I love the added peanuts. I bet those mixed with the edamame is a dynamic and delicious texture!!
Yum! looks good, I know what I’m making for dinner next week 🙂