Teriyaki Chicken Quinoa Bowl
A vegan teriyaki quinoa bowl made with crispy tofu “chicken,” stir-fried vegetables, and a homemade teriyaki glaze that’s glossy, tangy, and finger-licking good.
Ingredients
For the Bowl:
- 200 g extra-firm tofu pressed and cubed
- 1 tablespoon sesame oil
- 1 cup cooked quinoa
- ½ cup broccoli florets
- ½ cup red bell pepper sliced
- ½ cup carrots julienned
- 1 teaspoon sesame seeds for garnish
For the Teriyaki Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 garlic clove minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
- Press tofu for 10 minutes to remove excess moisture.
- Heat sesame oil in a skillet over medium heat.
- Add tofu and pan-fry until golden and crispy on all sides, about 8 minutes.
- Remove tofu and set aside.
- In the same skillet, add broccoli, bell pepper, and carrots. Stir-fry for 3–4 minutes.
- In a small bowl, whisk soy sauce, maple syrup, rice vinegar, ginger, garlic, and cornstarch slurry.
- Pour sauce into the pan and simmer until thick and glossy.
- Add tofu back and toss to coat evenly.
- Serve over quinoa and sprinkle sesame seeds on top.
- Take a photo before eating — this bowl deserves an audience.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 22 g
Vitamins and Minerals (Per Serving)
- Iron: 15%
- Calcium: 10%
- Vitamin C: 20%
- Magnesium: 9%
- Vitamin A: 14%
Additional Notes / Tips
- Use tamari for a gluten-free version.
- Add pineapple chunks for a tropical twist.
- Air-fry tofu if you love extra crunch.
- Drizzle extra teriyaki on top — we don’t do dry around here.
- Pair with green tea if you’re feeling zen, or wine if you’re not.