Teriyaki Tofu Bowl
This recipe for Teriyaki tofu bowl is light and refreshing yet filling. This bowl is so quick and easy to throw together and makes a great middle of the week healthy meal.
Teriyaki Tofu Bowl
Servings 4
Calories 258kcal
Equipment
- Silicone baking mat
Ingredients
- 2 cup cooked brown rice
- Crispy Baked Teriyaki Tofu
- 1 large head broccoli
- 1/2 large cucumber julienned
- 2 carrots julienned
- 1 large Hass avocado sliced
Optional Toppings
- Sesame seeds
- Green onions
- Dried Seasoned Seaweed
- Creamy Sesame Miso Dressing
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
- Cut the broccoli into bite-sized florets and place them onto the baking sheet. Place the baking sheet into the oven for 30 minutes. Once roasted, carefully transfer the roasted broccoli from the pan into a medium bowl.
- Divide teriyaki tofu, rice, cucumber, carrots, broccoli into four serving bowls and pour over any of the extra sauce as desired. Top with optional toppings, and dig in!
Notes
You can sub arrowroot for cornstarch if needed.
Nutrition
Calories: 258kcal | Carbohydrates: 41g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 946mg | Fiber: 10g | Sugar: 5g | Vitamin A: 6141IU | Vitamin C: 144mg | Calcium: 102mg | Iron: 2mg
