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.

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Teriyaki Tofu Bowl
Course Main Course, Salad, Vegan
Cuisine American, Asian, Japanese
Keyword bowl, buddha bowl, teriyaki, tofu
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 258kcal


  • Silicone baking mat


  • 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


  • 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!


You can sub arrowroot for cornstarch if needed.


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

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