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- 1 block firm tofu, pressed and cubed - 1/4 cup teriyaki sauce - 2 cups cooked quinoa - 1 cup broccoli florets - 1 cup julienned carrots - 1 cup snap peas - 1 tablespoon sesame oil - 1 tablespoon olive oil - 2 green onions, sliced - 1 tablespoon sesame seeds - Salt and pepper to taste Tofu is the star of this dish. Firm tofu holds its shape well and absorbs flavors nicely. Pressing it helps remove excess water, making it crispier when baked. Teriyaki sauce adds a sweet and savory flavor. It glazes the tofu, making it tasty. Quinoa serves as a healthy base. It is high in protein and has a nice texture. Fresh vegetables like broccoli, carrots, and snap peas add color and crunch. They provide vitamins and minerals, boosting the dish's nutrition. If you can’t find firm tofu, try using tempeh. It has a nutty flavor and works well in this bowl. For a gluten-free option, look for gluten-free teriyaki sauce or make your own. You can swap quinoa for brown rice or farro for variety. Feel free to change the veggies too! Bell peppers, zucchini, or spinach can work beautifully. Start by preheating your oven to 400°F (200°C). While it warms up, press your tofu to remove extra water. This step helps the tofu become crispier. Cut the tofu into cubes and place them in a mixing bowl. Add 2 tablespoons of teriyaki sauce and toss gently to coat each piece. Spread the tofu on a parchment-lined baking sheet. Make sure the cubes are in a single layer. Bake for 25-30 minutes, flipping halfway through. You want the tofu to turn golden brown and crispy. Next, grab a large skillet and heat 1 tablespoon of sesame oil and 1 tablespoon of olive oil over medium heat. Once hot, add 1 cup of broccoli florets, 1 cup of julienned carrots, and 1 cup of snap peas. Sauté these colorful veggies for about 5-7 minutes. You want them tender but still bright and crisp. Season with salt and pepper to your taste. This step brings out the fresh flavors in your dish. Now it's time to put everything together. In each serving bowl, add a base of 2 cups of cooked quinoa. This gives a hearty foundation. Top the quinoa with the sautéed vegetables. Finally, add the roasted teriyaki tofu on top. Make sure each bowl looks vibrant and inviting. To finish, drizzle the remaining teriyaki sauce over each bowl. This adds extra flavor. Next, sprinkle sliced green onions and sesame seeds on top for a nice crunch. These garnishes elevate your dish and make it look even more delicious! Enjoy your meal warm, and feel free to customize with other veggies that you love. To get the best crispy tofu, start with firm tofu. Press it for at least 15 minutes. This helps remove extra water. Cut the tofu into cubes and toss them in teriyaki sauce. Make sure every piece is coated well. Bake it at 400°F (200°C) for 25-30 minutes. Flip the tofu halfway through cooking. This step ensures even crispiness. Use a large skillet for sautéing. Heat up both sesame and olive oil on medium heat. Add the broccoli, carrots, and snap peas all at once. Keep the heat steady to cook them evenly. Stir often for about 5-7 minutes. You want the veggies to stay bright and crisp. Season them with salt and pepper right before serving. You can add more flavor to your bowls. Try drizzling extra teriyaki sauce on top. A sprinkle of sesame seeds adds a nice crunch. Chopped green onions give a fresh taste. Feel free to mix in other veggies too. Bell peppers or mushrooms work well. Adjust the seasonings to fit your taste. {{image_2}} If you want to switch up the protein in your Teriyaki Tofu Buddha Bowls, you have options. Tempeh is a great choice. It has a nutty flavor and a firm texture. You can also use chickpeas for a different twist. They add protein and fiber. For a non-plant option, try grilled chicken or shrimp. Both will soak up the teriyaki sauce well. Feel free to mix in other vegetables. Bell peppers add sweetness and color. Zucchini slices can bring a nice crunch. Spinach or kale works well too. Just remember to cook them until tender. You can use whatever veggies you like or have on hand. This makes the dish more fun and unique. You can change the flavor of your bowls easily. Want a spicy kick? Add some sriracha or chili flakes. For a fresh taste, toss in lime juice or fresh herbs like cilantro. You can also use different sauces like hoisin or sweet chili sauce. Each change brings a new and exciting flavor. Don't be afraid to experiment! After enjoying your Teriyaki Tofu Buddha Bowls, store any leftovers in an airtight container. Keep them in the fridge for up to three days. This meal retains its flavor well, so you can enjoy it later. Make sure to separate the tofu and veggies from the quinoa to keep everything fresh. To reheat, you can use a microwave or a skillet. If using a microwave, place your Buddha bowl on a microwave-safe dish. Heat it for about 1-2 minutes or until warm. If you prefer a skillet, add a splash of water to prevent sticking. Heat on medium for about 5 minutes, stirring gently. If you want to save your Buddha bowls for later, freezing is a great option. Prepare the bowls, but do not add the teriyaki sauce. Freeze the tofu and vegetables in separate bags. You can freeze the quinoa too. When ready to eat, thaw everything in the fridge overnight. Reheat as described above, then add the sauce before serving. This method keeps the dish fresh and tasty. Yes, you can use other sauces. Try soy sauce, hoisin sauce, or peanut sauce. Each option gives a unique taste. I love using peanut sauce for a creamy twist. Just make sure the sauce matches your flavor goals. Adjust the amount based on your taste. The recipe can be gluten-free. Use gluten-free teriyaki sauce. Also, check the quinoa package for gluten-free labeling. Most quinoa is naturally gluten-free. If you avoid soy, look for tamari as a safe choice. This way, you can enjoy the meal worry-free. You can serve many sides with these bowls. Try avocado slices for creaminess. Edamame adds protein and crunch. A simple cucumber salad gives a fresh bite. You could also serve pickled vegetables for tang. Feel free to mix and match your favorites! This blog post covered making Teriyaki Tofu Buddha Bowls. We discussed key ingredients, their alternatives, and a step-by-step guide. I shared tips for getting crispy tofu and sautéing veggies perfectly. You can also explore variations for proteins and flavors. Lastly, I provided storage and reheating tips to enjoy leftovers. These bowls are healthy, simple, and tasty. Try them in your kitchen to impress friends and family! Enjoy the flavors and make it your own!

Teriyaki Tofu Buddha Bowls

Dive into the vibrant world of Teriyaki Tofu Buddha Bowls that are not only delicious but also packed with nutrients! This easy recipe combines crispy teriyaki tofu, colorful veggies, and fluffy quinoa for a meal you’ll love. Perfect for meal prep or a quick dinner, these bowls are fully customizable. Click through to discover the full recipe and get inspired to create your own tasty twist! Enjoy a healthy dish that satisfies your taste buds.
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Ingredients
  

1 block firm tofu, pressed and cubed

1/4 cup teriyaki sauce

2 cups cooked quinoa

1 cup broccoli florets

1 cup julienned carrots

1 cup snap peas

1 tablespoon sesame oil

1 tablespoon olive oil

2 green onions, sliced

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Prepare the Tofu: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed tofu with 2 tablespoons of teriyaki sauce, ensuring all pieces are well coated. Place the tofu on a parchment-lined baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through until golden and crispy.

    Sauté the Vegetables: In a large skillet, heat the sesame oil and olive oil over medium heat. Add the broccoli, carrots, and snap peas. Sauté for about 5-7 minutes until the vegetables are tender but still vibrant in color. Season with salt and pepper to taste.

      Assemble the Bowls: In each serving bowl, start with a base of cooked quinoa. Evenly distribute the sautéed vegetables and top with the roasted teriyaki tofu.

        Garnish: Drizzle the remaining teriyaki sauce over the bowls. Sprinkle with sliced green onions and sesame seeds for extra flavor and crunch.

          Serve: Enjoy your Teriyaki Tofu Buddha Bowls warm, and feel free to mix and match other vegetables or toppings to your preference!

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4