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Teriyaki Tofu Bowl
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Salad, Vegan
Cuisine: American, Asian, Japanese
Keyword: bowl, buddha bowl, teriyaki, tofu
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