Teriyaki Tofu Quinoa Power Bowl Recipes

TERIYAKI QUINOA BOWLS

Steps:

• Preheat the oven 375 degrees F.
• If pressing tofu, either use a tofu press OR place the tofu on a paper towel lined plate. Add another layer of paper towel on top of the tofu. Place something heavy on top (like cookbooks or a tea kettle) and let stand for 20 - 30 minutes. Then cut into squares.
• If not pressing the tofu, cut immediately into squares.
• Add tofu to a large mixing bowl. In a small bowl whisk together the marinade ingredients. Pour over the tofu, mix and let stand for at least 10 minutes. Transfer tofu to a baking sheet.
• Bake tofu for 35 - 45 minutes until nice and crispy. Flip tofu over part way through to ensure even cooking. When done, remove from oven and prepare you bowls.
• Whisk together sauce ingredients in a small bowl, then evenly distribute the bowl ingredients into two serving dishes and top with sauce.
• Serve immediately and enjoy!

TERIYAKI TOFU QUINOA POWER BOWL

Steps:

• In a nonstick pan combine all the sauce ingredients. Turn on the flame and whisk it continuously until bubbles form and the sauce starts to boil. Turn off the flame and let it cool.
• In a mixing bowl, combine the sauce and tofu. Mix it gently with a spoon making it sure that tofu does not break. Let it marinade for 5-7 minutes.
• In the meanwhile, heat oil in another nonstick pan and saute blanched broccoli and red bell pepper. Season it with salt and black pepper. Turn off the flame and keep it aside.
• In the same pan place tofu pieces (Reserve the leftover sauce in the mixing bowl to use it as a dressing). Let it cook until dark brown and nicely cooked. Gently flip the tofu pieces and cook for few seconds again. Now, pour about 1 tbsp of the remaining sauce. Gently mix only one time and turn off the flame quickly. (This gives a nice glaze and flavor to tofu).
• Now, in a serving bowl place cooked quinoa on one side, teriyaki tofu on the other side and sauteed veggies on the leftover side. Drizzle some more teriyaki sauce over the bowl to cover quinoa and veggies nicely. Sprinkle some white sesame seeds on it.
• Repeat the same assembling process for the other two bowls and enjoy.

TERIYAKI TOFU QUINOA BOWLS

Steps:

• First, prepare the teriyaki sauce. Combine all ingredients in a bowl or cup, and whisk well to combine. Set aside
• Next, prepare the quinoa. Rinse the quinoa and brown rice, and place in a pot. Add in the 4 cups of water and vegetable bouillon.
• Bring mixture to a boil, then lower to a simmer and cover. Allow to cook until all water has been absorbed and quinoa and brown rice are tender, about 30-40 minutes.
• While quinoa cooks, wrap block of tofu in a few layers of paper towels and press to get rid of excess water. When ready, cut tofu into cubes and lightly toss with some cornstarch.
• When ready to cook, heat a large wok pan over medium-high heat and add in 1-2 tablespoon of neutral oil (like corn or canola).
• Add in the veggies, and cook, stirring often, until they start to soften and smell fragrant. Transfer vegetables to a plate, and add more oil to the pan.
• Add in the cornstarch-covered tofu cubes, and cook until all sides are golden brown and crisp.
• Add the vegetables back into the pan, and add in the teriyaki sauce you made. You may not need it all! Add some and stir, adding more as needed.
• Serve immediately over the prepared quinoa/rice mixture. Serve with sliced avocado and an extra sprinkle of sesame seeds.

TERIYAKI QUINOA BOWL

Steps:

• Preheat oven to 400 F. Cut the tofu into cubes, slabs or triangles and place in a mixing bowl. Add 2 tbsp of soy sauce or gluten-free tamari and a pinch of black pepper. Place the tofu on a silicone mat or parchment paper lined baking tray and bake for 25-25 minutes until browned and crispy.
• Cook the quinoa according to package directions or just bring 2 cups of water to a boil, add 1 cup of uncooked quinoa, cover, reduce to a light simmer and cook for 15 minutes. Remove from heat and let sit for 5 minutes. Remove lid and fluff with a fork.
• To make the teriyaki sauce, add all of the ingredients to a small saucepan and bring to a very light boil over medium-high heat, stirring frequently until it thickens. This can take anywhere form 5-10 minutes. It should be thick and syrupy when it's done.
• Heat 1/2 tsp of olive oil in a non-stick pan then add the sliced mushrooms and peas. Cook over high-heat, stirring often, until the mushrooms are browning and the peas are slightly tender but still crunchy, about 6-7 minutes.
• Either add the broccoli to the stir fry with the peas and mushrooms or steam lightly stovetop for 5 minutes until bright green and tender but not soggy.
• To assemble the bowls, divide the quinoa, stir-fried peas and mushrooms, avocado, broccoli, carrot and tofu amongst 4 bowls or containers. Drizzle each bowl with an equal amount of the teriyaki sauce. Top with sesame seeds and green onion and serve right away.

GRILLED TERIYAKI TOFU BOWLS

Steps:

• Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
• Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
• Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
• Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.