A vegan teriyaki bowl built with tofu, brussels, and sushi rice comes together for a delicious combination of savory, sweet, and umami flavors
Now that the holidays have come and gone, I’m spending time in the kitchen cooking something other than cookie bars. If I could subsist on cookie bars alone, trust me, I would. But alas, this body needs a balanced, varied diet of vegetables, protein, and complex carbs (not just butter, sugar, flour, and chocolate chips).
I’ve been getting back into the swing of meal planning and prepping, which is how I prefer to do my cooking. It saves me so much time and keeps me from making decisions that might not be conducive to my goals.
While I don’t believe in “bad foods” and I consider carbs to be my closest friends, I know that I’m not going to reach my July fitness show goals by choosing the Impossible Whopper and large fries every time I don’t feel up to making dinner and I just rely on what I “feel like” eating.
Prepping worked to my advantage this week when the three of us got hit with some sickness. I had luckily prepped all of my meals for the earlier part of the week on Sunday, so I was able to have nutritious food with a quick minute in the microwave when I barely felt like getting out of bed. Otherwise, pizza delivery would’ve been my choice.
These teriyaki tofu and Brussels sprouts bowls were one of the meals I made ahead of time and was able to quickly reheat when I felt achy and feverish.
I blame them for me recovering so quickly. I’m not saying there’s magic in this recipe, but I’m also not not saying that.
I paired mine with sushi rice, but you could absolutely do this with quinoa or soba noodles if that’s what you prefer.
Teriyaki Tofu and Brussels Sprouts Bowls
- 4 servings sushi rice my go-to recipe in the notes section
- 1 lb Brussels sprouts halved if small, quartered if large
- 16 oz firm tofu drained, pressed, and cubed
- 3 tbsp olive oil
- 1/4 cup soy sauce
- 2 tbsp water
- 1/4 cup coconut sugar
- 3 cloves minced garlic
- 1 tsp ground ginger
- 1 tbsp rice vinegar
- 2 tsp cornstarch
- Preheat oven to 400*F. Combine Brussel sprouts, cubed tofu, and olive oil on a prepared baking sheet and stir so that everything is covered with the oil. Bake for 30 minutes, stirring halfway through to prevent burning.
- After the Brussels and tofu have finished baking, add all of the sauce ingredients to a large skillet and bring to medium heat. Once the coconut sugar has dissolved, add the Brussels and tofu and cook on medium, stirring often, while the sauce thickens.
- Separate the sushi rice into four equal servings and top with your Brussels and tofu. Enjoy!