True Food Kitchen Vegan Teriyaki Quinoa Bowl Recipe

If you're a fan of fresh, vibrant, and flavorful dishes, you'll love this Vegan Teriyaki Quinoa Bowl inspired by True Food Kitchen. This bowl is a delightful combination of crispy tofu, wholesome quinoa, and a variety of fresh vegetables, all glazed with a delicious teriyaki sauce. Perfect for a quick weeknight dinner or meal prep, this dish is sure to become a favorite in your household.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• Can I make this dish ahead of time?
• Can I use store-bought teriyaki sauce?
• What if I don't have a tofu press?
• Is this dish gluten-free?
• How do I store leftovers?
• Can I freeze this dish?
• Related
• Pairing

Ingredients

• Snap Peas: Crisp and sweet, adding a fresh crunch to the bowl.
• Tofu: Protein-packed and versatile, providing a chewy texture and mild flavor.
• Quinoa: A nutrient-dense grain that's rich in protein and fiber.
• Broccoli: Adds a nutritious, slightly bitter element that pairs well with the teriyaki sauce.
• Mushrooms: Earthy and umami-rich, enhancing the bowl's overall flavor.
• Soy Sauce: Provides a salty, umami kick essential for the teriyaki glaze.
• Sugar: Adds sweetness to balance the salty soy sauce in the teriyaki glaze.
• Ginger: Fresh and zesty, bringing a warming spice to the dish.
• Vinegar: Adds a tangy element to the glaze, balancing the sweetness.
• Sesame Oil: Rich and nutty, perfect for adding depth to the teriyaki sauce.
• Onions: Adds sweetness and depth when sautéed, enhancing the overall flavor.

Instructions

Press Tofu: Use a tofu press to remove excess water from the tofu, then cut it into cubes.

Cube and Fry Tofu: In a pan over medium-high heat, fry the tofu cubes until golden brown and crispy. Set aside.

Prepare Veggies: Cut the snap peas, broccoli, mushrooms, and onions into bite-sized pieces.

Cook Quinoa: Rinse and cook quinoa according to package instructions.

Add Veggies: In the same pan, add a bit of sesame oil and sauté the onions, snap peas, broccoli, and mushrooms until tender.

Glaze with Teriyaki Mixture: Mix soy sauce, sugar, ginger, vinegar, and a bit of sesame oil in a small bowl. Pour over the tofu and veggies, stirring to coat everything evenly.

Hint:

To ensure the tofu gets extra crispy, make sure to press out as much excess water as possible and fry it in a single layer without overcrowding the pan.

Enjoy this delicious and nutritious Vegan Teriyaki Quinoa Bowl inspired by True Food Kitchen!

Substitutions

Snap Peas: Use snow peas or green beans if snap peas are unavailable.

Tofu: Replace tofu with tempeh or chickpeas for a different protein source.

Quinoa: Substitute with farro or barley for a different texture and flavor.

Soy Sauce: Use tamari or coconut aminos for a gluten-free option.

Sugar: Replace with maple syrup or agave nectar for a natural sweetener.

Sesame Oil: Use olive oil or avocado oil if sesame oil is not available.

Variations

1. Add Bok Choy: Incorporate some bok choy for added greens and a slight bitterness.
2. Substitute Brown Rice: Swap out quinoa for brown rice for a whole-grain alternative.
3. Include Avocado Slices: Add fresh avocado slices for a creamy texture.
4. Spicy Kick: Mix in some chili flakes or sriracha for a spicy teriyaki bowl.
5. Different Mushrooms: Try using shiitake or portobello mushrooms for a deeper flavor.
6. Peanut Sauce Drizzle: Finish with a drizzle of peanut sauce for an extra layer of flavor.

Equipment

1. Large Pot: For boiling the spaghetti noodles until al dente.
2. Colander: To drain the cooked spaghetti noodles.
3. Large Skillet or Pan: For sautéing the zucchini, onions, and sofrito.
4. Wooden Spoon or Spatula: For stirring and tossing the ingredients in the skillet.
5. Pasta Fork or Tongs: For lifting and serving the cooked spaghetti noodles.
6. Measuring Spoons: To accurately measure the ingredients such as sesame oil, miso, tahini, and scallions.
7. Serving Plates or Bowls: For plating and serving the finished Vegan Miso Oatmilk Ramen.
8. Garlic Press or Microplane Zester: If using fresh garlic or lemon zest, respectively, these tools can help mince or grate them finely.
9. Food Processor: If making homemade vegan pesto, a food processor can be handy for blending the ingredients into a smooth sauce.
10. Pine Nut Grinder: If using whole pine nuts for garnish, a grinder can help crush them into smaller pieces before sprinkling over the finished dish.

Storage

• Cool Before Storing: Make sure the dish has cooled to room temperature before transferring it to storage containers to prevent condensation and sogginess.
• Separate Components: Storing the tofu, vegetables, and quinoa separately helps maintain their individual textures and flavors.
• Label and Date: If freezing, label and date your containers or bags to keep track of how long they've been stored.

By following these storage tips, you can enjoy your Vegan Teriyaki Quinoa Bowl as a quick and convenient meal throughout the week!

FAQ

Can I make this dish ahead of time?

• Yes, this dish is perfect for meal prep and can be stored in the fridge for up to 4 days.

Can I use store-bought teriyaki sauce?

• Absolutely, store-bought teriyaki sauces are a convenient alternative.

What if I don't have a tofu press?

• You can use paper towels and a heavy object to press the tofu.

Is this dish gluten-free?

• It can be made gluten-free by using tamari or coconut aminos instead of soy sauce.

How do I store leftovers?

• Store leftovers in an airtight container in the fridge.

Can I freeze this dish?

• Yes, you can freeze it, but the texture of the tofu may change slightly.

Related

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Pairing

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