Teriyaki Tofu Bowl

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Treat yourself to this veggie and flavor-packed Teriyaki Tofu Bowl!

Did you know that April is Earth Month? I like to go green year round, but I’m especially conscious of creating earth-friendly habits at this time of year.

I’ve been practicing simple things like buying groceries with less packaging, reusing empty jars (they’re perfect for serving drinks or storing DIY beauty products), and instead of tossing vegetables peels and scraps I’ve been saving them to make homemade vegetable broth. My first batch was so delicious!

Another way I go green year round is by eating veggie-based meals. Vegetables naturally use fewer natural resources to grow. So even if you’re not a vegetarian like me, adding a few vegetarian meals each week can make a big impact.

Eating vegetarian does not have to be boring … trust me! If you’re looking to add more veggies to your diet, then try a recipe that’s packed with flavor, like my Teriyaki Tofu Bowl!

This Teriyaki Tofu Bowl recipe is quick to make and so delicious. I don’t know about you, but I eat with my eyes, and those colorful veggies make me so hungry! And then there’s the homemade teriyaki sauce … it was inspired by my Vegetarian Teriyaki Burgers. Yum!

Pair this Teriyaki Tofu Bowl with a glass of iced tea, and you’ll have dinner on the table in a flash!

I’m a huge tea drinker … it’s just so refreshing. Plus, with the weather heating up here in Texas, a tall glass of cold iced tea at dinnertime feels like a treat.

Recently, I stopped by my local Kroger to stock up on Honest® Tea. There were so many delicious flavors to choose from, and I was excited to try their new Peach Ginger Tea. Doesn’t that sound delish?

One thing I really like about Honest® Tea is that it’s brewed with real tea leaves (just like I make it at home). You can really taste the difference.

Honest® Tea is also committed to sustainability. Their teas are organic and Fair Trade. If you’re not familiar with Fair Trade, it means that they pay fair prices to producers in developing countries and promote sustainable agriculture, which empowers those communities to build strong, thriving businesses. That is something that’s easy to get behind, right?

I enjoyed all the flavors I tried, especially the new Ginger Peach Tea. It tastes like fresh peaches, and I liked the hint of ginger. Honest® Tea contains no added sugar, which I love, so it was just a tad sweet. Exactly the way I like my tea!

My Teriyaki Tofu Bowl recipe pairs perfectly with the light, fruity flavor of this delicious tea.

This Teriyaki Tofu Bowl is a new favorite of mine. It’s so amazingly delicious!

That sauce, those veggies … each bite is better than the next!

Between the tofu, edamame, and quinoa, it’s also packed with protein. This is a recipe that will keep you satisfied long after you finish eating it. Which is pretty much perfect as we head into swimsuit season, and I’m trying to make better food choices!

How to Make a Teriyaki Tofu Bowl

Once you start cooking, this recipe moves fast. So before you begin, you’ll want to prep your veggies and make sure all your ingredients are handy.

There are a few components to this Teriyaki Tofu Bowl, but it doesn’t take a long time to make. And as long as you’re organized, it’s really easy.

The key is to start the quinoa, and while that’s cooking, you’ll prepare the other bowl ingredients. By the time the quinoa is cooked, the tofu, veggies, and sauce will be ready, as well.

I used baked tofu for this recipe … it’s a fave of mine, and perfect for tofu newbies. Baked tofu is already cooked and flavored, so for this recipe, you just want to saute it to add a little color.

After the tofu is done, you’ll cook the peppers in the same pan. I like to blacken them a bit (just on the edges) for tons of smokey flavor.

We can’t forget about that homemade teriyaki sauce. Yum! It may sound complicated, but it’s super simple to prepare. Once you get everything else started, you’ll work on the sauce. It only takes a few minutes to make.

By the time your quinoa is done, everything else should be ready. Assemble all your beautiful ingredients in a bowl, along with some edamame and pineapple. And then it’s finally time for the best part … time to eat!

Make this Teriyaki Tofu Bowl for dinner tonight … it’s sure to be a hit with your whole family!

Teriyaki Tofu Bowl

Treat yourself to this veggie and flavor-packed Teriyaki Tofu Bowl!

For Bowl:

1 cup quinoa
1/2 tsp salt
3 tsp extra virgin olive oil, (divided)
2 (6-oz.) packages baked tofu, (cubed)
3 bell peppers, (sliced)
1 cup frozen edamame ((the shelled kind))

For Teriyaki Sauce:

1 tbsp sesame oil
2 tsp grated ginger
1 large garlic clove, (minced)
1/4 cup + 2 tbsp soy sauce
3 tbsp pineapple juice ((from canned pineapple))
2 tbsp packed brown sugar
1 tbsp rice vinegar
1/2 tbsp corn starch

For Serving:

1 (20-oz.) can sliced pineapple ((packed in juice, not heavy syrup))
2 tbsp chopped cilantro

Prepare the bowl:

Combine the quinoa, salt, and 2 cups water in a medium saucepan.
Bring water to a boil, then reduce heat to low and cover pot. Cook until quinoa is tender and has absorbed the water, about 15 to 20 minutes.
While the quinoa is cooking, heat 2 tsp. olive oil in a large skillet over medium-high heat.
Add tofu to skillet and cook until lightly browned, stirring frequently, about 5 minutes.
Transfer tofu to a small bowl. Set aside.
Return pan to heat and add remaining tsp. olive oil.
Add peppers to pan and season with salt to taste. Cook, stirring frequently, until lightly charred on edges.
While the peppers are cooking, place the edamame in a small microwavable container. Cover and microwave just until hot, about 2 to 3 minutes. Set aside.

Prepare teriyaki sauce:

While peppers are cooking, heat sesame oil in a small saucepan or skillet over medium heat.
Add ginger and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Stir soy sauce, pineapple juice, brown sugar, and rice vinegar into garlic.
Cook, stirring frequently, until sugar is dissolved.
Remove about a tablespoon of sauce from pan; combine it with cornstarch in a small bowl, mixing until smooth.
Whisk cornstarch mixture into sauce and cook until thickened. Remove from heat and set aside.

Assemble bowl:

Cut 4 pineapple slices into chunks. (Reserve the rest for another use.)
When everything is ready, divide quinoa between four shallow bowls. Top with tofu, peppers, edamame, and pineapple chunks.
Drizzle bowls with teriyaki sauce and sprinkle with cilantro, then serve immediately. Enjoy!