Teriyakiquinoaglutenfree Recipes
TERIYAKI QUINOA BOWLS
These vegetarian teriyaki quinoa bowls are made with sweet mango, fresh and snappy vegetables and hearty quinoa for a plant-based meal.
Provided by Alyssa
Categories Main Course
Time 1h
Number Of Ingredients 17
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!
Nutrition Facts : Calories 661 kcal, Carbohydrate 119 g, Protein 26 g, Fat 9 g, SaturatedFat 1 g, Sodium 1086 mg, Fiber 10 g, Sugar 70 g, ServingSize 1 serving
GLUTEN-FREE TERIYAKI SAUCE
Super easy teriyaki sauce makes stir-fry taste amazing!
Provided by Sarah Pryor
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk soy sauce, honey, lemon juice, onion, and garlic powder together in a bowl.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 7 g, Fiber 0.2 g, Protein 1.3 g, Sodium 665.1 mg, Sugar 6.1 g
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