A gluten-free flavor-packed bowl that's the perfect balance of sweet and savory. Omnivore friends: substitute chicken for the tofu.
Teriyaki Tofu Bowl
Easy, Hearty, Nourishing and Delish!
Today was cool, damp day reminding us that Fall is on the way and all we wanted was a cozy bowl for dinner.
So we did a little meal prep for the week: a big batch of rice, some roasted veggies, some roasted tofu and grilled chicken… All with the intention of making this delicious and hearty bowl!
This bowl is actually inspired by a Teriyaki Tofu Sushi Burrito I made several years ago, recipe from Cilantro & Citronella. I loved the flavors so much that I turned them into this bowl which was easier to eat and adapt to my family’s various tastes.
Roasted teriyaki tofu, roasted butternut squash, Love Beets ginger and honey beets, cucumber for crunch, avocado for creaminess, fresh baby spinach, sweet and tangy sushi rice, and a drizzle of teriyaki sauce.
It’s such a great mix of sweet and savory flavors, And the mix of warm and cold veggies is really satisfying!
And there’s really not that much cooking involved for this bowl.
All you need to do is whip up the teriyaki sauce, marinate and roast the tofu, roast the squash and make the rice. The rest of just fresh veggies which are such a fresh and crisp balance to the other flavors.
To make this bowl come together the quickest, start by roasting the butternut squash.
While it roasts, prepare the sushi rice, teriyaki marinade and marinate the tofu. When butternut squash is done, roast the tofu and you’ll be ready to eat!
The homemade teriyaki sauce is seriously the BEST!
I doubled it and used some to marinate the tofu, some for the chicken for the rest of my crew, and turned the remaining into a sauce for drizzling the bowl.
It’s made with 7 ingredients, plus cornstarch for thickening into a sauce… sesame oil, gluten-free tamari or soy sauce, mirin, sugar, fresh ginger, fresh garlic, and water.
You just whisk all the ingredients together and it’s the best combination of sweet and savory flavors!
Then you marinate the tofu…
The roast it for 15 minutes. That’s it! And it’s crisp on the outside, soft on the inside and packed with flavor!
While the tofu roasts, heat the remaining marinade with some cornstarch and you have a sauce!
While the tofu marinates and butternut squash roasts, the only other thing you have to do is make the sushi rice. Plain rice will work fine but I happen to love the tangy sushi rice with this dish.
I follow a recipe from Minimalist Baker for the sushi rice and it works perfectly every time!
All you need is sushi rice, rice wine vinegar, sugar and salt.
It comes together quickly and tastes amazing!
A flavor-packed, hearty bowl is ready in no time!
Hope you love it as much as we do!
Scroll down for recipe and leave a comment if you try.
A perfect balance of sweet and savory, this simple bowl is hearty and flavor packed! Can substitute grilled teriyaki chicken for tofu. Can substitute regular rice for sushi rice though the sushi rice adds a nice contrast of flavor. TIP: Start by roasting the butternut squash. While it roasts, prepare the sushi rice, teriyaki marinade and marinate the tofu. When butternut squash is done, roast the tofu and you'll be ready to eat!
*White Rice prepared according to package if not making Sushi Rice.
Fresh baby spinach
avocado, sliced or cubed
Love Beets ginger and honey beets (or flavor of your choice), quartered
Microgreens or pea shoots for garnish
Teriyaki Marinade and Sauce
Whisk together all marinade ingredients except cornstarch in large bowl. Set aside.
NOTE: if making chicken as well, double quantity and use ½ for the marinade and ½ for the sauce.
Preheat oven to 450°F, and line rimmed baking sheet non-stick foil or lightly coat baking sheet with oil.
Add tofu to the marinade and toss to coat. Let sit 15 minutes. (or less if you're short on time, will still taste great).
Place tofu in single layer on prepared baking sheet. Reserve the rest of the marinade.
Roast tofu 10 minutes. Flip, and roast 5 minutes more, or until sides are golden brown. ( Tofu cubes will puff up a bit and be crispy on edges)
NOTE: If using marinade for chicken instead of tofu, keep some marinade set aside for the sauce and toss the marinade used for chicken.
Turning Marinade into Sauce
After tofu is marinated and in oven, combine 2 teaspoons cornstarch with a tablespoon or two of water and mix to combine.
In a small saucepan, add reserved marinade and cook up with the cornstarch-water mix for a minute or two until thickened. Add more cornstarch as desired for a thicker sauce.
Roasted Butternut Squash
Preheat oven to 400°F
Toss Butternut Squash with oil. Arrange in single layer on baking sheet. Sprinkle with salt. Bake approximately 30 minutes, flipping once, till tender. For more crispy squash, bake a bit longer. Set aside.
Rinse rice in a fine mesh strainer until your water runs clear (this will reduce starchiness).
In a medium saucepan, add rice and water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.
In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Remove from heat and place in fridge to cool.
Once the rice is done, remove from heat and add the cooled vinegar mixture. Stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as it cools. It should be sticky and completely dry once it’s ready.
In each bowl, place roasted tofu, roasted squash, ½ avocado, cucumber slices, beet quarters, sushi rice and a handle of spinach. Drizzle with teriyaki sauce. Garish with micro greens.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...