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- 1 block firm tofu, pressed and cubed - 1/4 cup teriyaki sauce, divided - 2 cups cooked quinoa (tri-color for visual appeal) - 1 cup fresh broccoli florets - 1 cup julienned carrots - 1 cup snap peas To make a great Teriyaki Tofu Buddha Bowl, start with firm tofu. It holds its shape well. Press the tofu to remove excess water. This step helps the tofu absorb flavors better. Next, we need teriyaki sauce. It adds sweetness and depth to the dish. Cooked quinoa is a must for a hearty base. I suggest using tri-color quinoa for a pop of color. Fresh broccoli, julienned carrots, and snap peas give crunch and nutrition. These veggies are vibrant and tasty. - 2 green onions, finely sliced - 1 tablespoon sesame seeds (toasted for flavor) Garnishing elevates the bowl's look and taste. Green onions add a mild onion flavor. Toasted sesame seeds give a nice crunch and nutty taste. You can also mix in other toppings if you like. - 1 tablespoon sesame oil - 1 tablespoon extra virgin olive oil - Salt and pepper, to taste Sesame oil and olive oil are key for sautéing the vegetables. They bring out the flavors and keep the dish healthy. Don’t forget to season with salt and pepper. Adjust these to your taste. This balance of ingredients makes the bowls healthy and satisfying. Each bite will be flavorful and fun! Preheating the Oven Start by preheating your oven to 400°F (200°C). This temperature makes the tofu crispy and golden. Coating the Tofu Take your block of firm tofu and press it to remove excess water. Once dry, cut it into cubes. Place the cubes in a bowl and add 2 tablespoons of teriyaki sauce. Mix gently to coat all sides. Spread the tofu in a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping halfway through. You want it crispy on the outside. Temperature Guidelines Use a large non-stick skillet for cooking. Heat it on medium heat. Add 1 tablespoon of sesame oil and 1 tablespoon of olive oil. Cooking Process Once the oil is hot, toss in 1 cup of fresh broccoli florets, 1 cup of julienned carrots, and 1 cup of snap peas. Sauté the veggies for about 5-7 minutes. Stir occasionally to keep them bright and tender. Add salt and pepper to taste. Serving Size Preparation For each serving, start with a base of 2 cups of cooked quinoa. This grain provides a nutty flavor and fills you up. Layering Ingredients On top of the quinoa, layer the sautéed vegetables. Next, add a hearty portion of the roasted teriyaki tofu. This makes a colorful and filling meal. Sauce Drizzle Drizzle the remaining teriyaki sauce over the assembled bowls. This adds extra flavor and ties the dish together. Adding Green Onions and Sesame Seeds Finally, sprinkle with 2 finely sliced green onions and 1 tablespoon of toasted sesame seeds. This adds crunch and a pop of color to your dish. Enjoy your Teriyaki Tofu Buddha Bowls warm! - Baking Techniques: For best results, use firm tofu. Press it well to remove excess water. This helps the tofu absorb flavors and achieve a crispy texture. Coat the cubes in teriyaki sauce and spread them evenly on a baking sheet. Bake at 400°F for a golden-brown finish. - Flipping Tips: Flip the tofu halfway through baking. This ensures even cooking and crispiness on all sides. Use a spatula to gently turn each piece without breaking them. - Timing for Optimal Crispness: Add vegetables to the pan when the oil is hot. Sauté them for about 5-7 minutes. Stir occasionally to cook evenly. Watch the colors; vibrant veggies mean they are cooked just right. You want them tender but still crunchy. - Serving Suggestions: Start with a base of quinoa in each bowl. Layer your sautéed vegetables on top, then add the crispy tofu. This creates a beautiful and colorful dish. - Bowl Composition: For an eye-catching presentation, sprinkle sliced green onions and toasted sesame seeds on top. You can also drizzle extra teriyaki sauce for added flavor. Consider adding sliced avocado or crushed peanuts for extra texture and taste. {{image_4}} You can switch up the protein in your Buddha bowls. Try different types of tofu, like smoked or marinated. These options add unique flavors and textures. You can also use tempeh, which has a nutty taste. Another great choice is chickpeas. They pack protein and pair well with the teriyaki sauce. Feel free to mix in different vegetables based on the season. In spring, use fresh asparagus or peas. In autumn, add roasted sweet potatoes or brussels sprouts. These seasonal choices not only taste great but also add color to your bowl. Mix and match to create a vibrant meal. You can make teriyaki sauce at home or buy it from the store. Homemade sauce can be simple. Just combine soy sauce, honey, garlic, and ginger. This way, you control the flavors and sweetness. If you want more depth, try adding a splash of lime or a pinch of chili flakes. These small changes can make a big impact on your dish. To store leftovers, let the Teriyaki Tofu Buddha Bowls cool to room temperature. Divide them into airtight containers. Keep them in the fridge for up to four days. Label the containers with the date. This way, you know when to enjoy them again. You can freeze cooked bowls but not uncooked ones. For freezing, separate the tofu and veggies from the quinoa. Place each in freezer-safe bags. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. To reheat, use the oven or microwave. If using the oven, set it to 350°F (175°C). Heat for about 15 minutes. This keeps the tofu crispy. If using a microwave, heat it in short bursts. Stir between intervals to keep the texture nice. Yes, you can make Teriyaki Tofu Buddha Bowls vegan. All the ingredients in this dish are plant-based. The tofu serves as the protein source. You only need to check the teriyaki sauce. Some brands may add honey or other animal products. Look for sauces labeled vegan to keep it plant-based. If you need a substitute for quinoa, try brown rice or couscous. Both work well as a base. You can also use farro or barley for a nutty flavor. Each grain adds its unique texture and taste. Just make sure to cook them according to package directions. Buddha bowls can last about three to five days in the fridge. Store them in an airtight container. Keep the sauce separate if you want to avoid soggy veggies. When ready to eat, just reheat and add the sauce back on top. This blog post covered how to create delicious Teriyaki Tofu Buddha Bowls. We explored the main ingredients like tofu, teriyaki sauce, quinoa, and veggies. I shared step-by-step instructions, tips for perfecting your dish, and variations to spark creativity. Proper storage tips ensure your leftovers stay tasty. Enjoy making this bowl full of flavors. You can mix ingredients and customize it to your taste. Your kitchen adventure awaits!

Teriyaki Tofu Buddha Bowls

Discover the vibrant and delicious world of Teriyaki Tofu Buddha Bowls! This tasty recipe features crispy baked tofu, colorful vegetables, and nutritious quinoa, all drizzled with rich teriyaki sauce. Perfect for meal prep or a quick dinner, these bowls are customizable to your taste. Ready in just 45 minutes, they are both healthy and satisfying. Click through for step-by-step instructions and elevate your mealtime today!
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Ingredients
  

1 block firm tofu, pressed and cubed

1/4 cup teriyaki sauce, divided

2 cups cooked quinoa (use tri-color for extra visual appeal)

1 cup fresh broccoli florets

1 cup julienned carrots

1 cup snap peas

1 tablespoon sesame oil

1 tablespoon extra virgin olive oil

2 green onions, finely sliced

1 tablespoon sesame seeds (toasted for enhanced flavor)

Salt and pepper, to taste

Instructions
 

Prepare the Tofu: Preheat your oven to 400°F (200°C). In a medium mixing bowl, integrate the cubed tofu with 2 tablespoons of teriyaki sauce, ensuring every piece is thoroughly coated. Spread the tofu cubes on a parchment-lined baking sheet in a single layer. Bake for 25-30 minutes, flipping them halfway through the cooking time, until they are golden-brown and crispy on the outside.

    Sauté the Vegetables: In a large non-stick skillet, warm the sesame oil and olive oil over medium heat. Once hot, add the broccoli, julienned carrots, and snap peas. Sauté the vegetables for approximately 5-7 minutes, stirring occasionally, until they become tender yet retain their beautiful vibrant colors. Season with salt and pepper to your liking.

      Assemble the Bowls: For each serving bowl, begin by adding a generous base of cooked quinoa. Evenly layer the sautéed vegetables over the quinoa, followed by a hearty serving of the roasted teriyaki tofu on top.

        Garnish: Drizzle the remaining teriyaki sauce over the assembled bowls. For a pop of color and crunch, sprinkle with sliced green onions and toasted sesame seeds.

          Serve: Enjoy your Teriyaki Tofu Buddha Bowls warm. Feel free to customize by adding other favorite vegetables or toppings, such as avocado slices or crushed peanuts, for an extra burst of flavor and texture!

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