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.
Servings: 2 quinoa bowls
Calories: 661kcal
Ingredients
for the bowls:
- 1 cup cooked quinoa
- 1 small zucchini
- 1 small carrot
- 1 cup diced mango
for the tofu:
- 1 12oz packaged super firm tofu (I like this one)
- 1 tablespoon wheat-free tamari
- 1 teaspoon Asian hot sauce
- 1 teaspoon sesame oil
- 1 garlic clove crushed
for the sauce:
- 2 teaspoon wheat-free tamari
- 1 teaspoon Asian hot sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon honey or maple syrup for vegan
- 1 garlic clove crushed (optional)
- 1/2 teaspoon freshly grated ginger
- Spritz of lime juice optional
Instructions
- 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
Calories: 661kcal | Carbohydrates: 119g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Sodium: 1086mg | Potassium: 793mg | Fiber: 10g | Sugar: 70g | Vitamin A: 17745IU | Vitamin C: 42mg | Calcium: 156mg | Iron: 9.8mg