Who needs takeout when you can make delicious, quick food at home? These Teriyaki Tofu Quinoa Bowls combine a base of quinoa and brown rice with fresh stir-fried veggies, crispy tofu cubes, and sliced avocado, all tossed in a homemade teriyaki sauce.
Today, I am sharing these fabulous Teriyaki Tofu Quinoa Bowls inspired by True Food Kitchens! We went there on New Years Day and my sister in law got this (but with chicken because well… I haven’t converted her over to the dark side yet. I’m working on it with cookies). She loved it so much that she asked me to recreate a version to make at home, and here it is!
These tofu teriyaki quinoa bowls start with a base of quinoa and brown rice, are topped with a delicious combination of veggies (carrots, boy choy, mushrooms, and broccoli), and crowned with irresistibly crispy cubes of tofu and a few slices of avocado. It’s so good, satisfying, and the kind of meal you just feel GOOD about eating. Whole grains, saucy veggies, protein-packed tofu, and all-natural fats from the avocado to round it out. I seriously loved these! 
Going back to talking about True Food Kitchen though… while this was good, my all time favorite dish of theirs is a vegan pizza! It’s made with creamy butternut squash and a homemade almond ricotta that is to dieeeee for. That might have to be next on the to-cook list ? In the meanwhile though, enjoy these teriyaki tofu quinoa bowls! They are full of all things good for you! If you want a shortcut, you can definitely use store-bought teriyaki sauce. Just be wary of the ingredients as they have high fructose corn syrup, caramel color, and a lot of other junk in them most of the time. And they may not be vegan! If you’re a diligent label-reader though, I trust you! It may seem tedious to make it from scratch but it honestly only takes a few minutes, and you can tweak the spices however you like!
Looking for more plant-based dinner ideas? Check out my Vegan Burrito Bowls with Jackfruit Carnitas, Sheetpan Tofu Fajitas, Sheetpan Roasted Ratatouille, Japanese Eggplant No-Meatballs, Pesto Tofu Buddha Bowls, and Creamy Pumpkin Macaroni!
Click HERE for the homemade teriyaki sauce recipe.
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Teriyaki Tofu Grain Bowls
- Total Time: 55 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian
Description
Savory teriyaki tofu and veggies over fluffy quinoa and rice. A healthy and satisfying weeknight meal.
Ingredients
- 0.5 cups (118 ml) multicolor quinoa
- 0.5 cups (118 ml) brown rice
- 4 cups (946 ml) water
- 0.5 vegetable bouillon cube
- 1 block extra firm tofu
- 2-3 tbsp cornstarch
- 2 medium carrot
- 2 baby bok choy
- 1 cups (237 ml) sliced mushrooms
- 2 cups (473 ml) broccoli florets
- 2-3 tbsp oil
- 1 avocado
Instructions
- Prepare the teriyaki sauce: Combine all ingredients in a bowl, whisk well, and set aside.
- Prepare the quinoa: Rinse the quinoa and brown rice, place in a pot, add 4 cups of water and vegetable bouillon. Bring to a boil, then lower to a simmer, cover, and cook for 30-40 minutes, or until the water is absorbed and the quinoa and rice are tender.
- While the quinoa cooks, wrap the tofu in paper towels and press to remove excess water. Cut into cubes and lightly toss with cornstarch.
- Heat a large wok pan over medium-high heat (approximately 375°F/190°C) and add 1-2 tablespoons of neutral oil.
- Add the vegetables and cook, stirring often, until softened and fragrant. Transfer vegetables to a plate and add more oil to the pan.
- Add the cornstarch-covered tofu and cook until golden brown and crisp.
- Return the vegetables to the pan and add the teriyaki sauce, as needed. Stir to combine.
- Serve immediately over the quinoa and rice mixture. Garnish with sliced avocado and sesame seeds.
Notes
- For extra crispy tofu, press it for at least 30 minutes before cooking, or use a tofu press.
- Feel free to substitute your favorite vegetables for the carrots, bok choy, mushrooms, or broccoli.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat gently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 8
- Protein: 25
Frequently Asked Questions
Can I use a different grain instead of quinoa and brown rice?
Yes, you can substitute the quinoa and brown rice with other grains like farro or barley, but adjust the cooking times accordingly.
What type of tofu is best for achieving crispy cubes?
Extra-firm tofu works best for crispy cubes; make sure to press it to remove excess moisture before cooking.
How can I modify the vegetable mix in the bowls?
Feel free to swap in other vegetables like bell peppers or snap peas, just ensure they are cut into similar sizes for even cooking.
