meatless monday: tofu teriyaki with brown rice

January 22, 2018
Vegan Tofu Teriyaki with brown rice

Anyone else always craving take-out, but not wanting to gamble on the places that actually deliver to your house being good? Well, that’s me. So I usually try to whip up something at home that’s easy AND healthier!

The other great part of this dish is the minimal amount of prep. On my recent trip to Costco, I grabbed the pre-cut broccoli and baby carrots and WHOA, it makes cooking so much easier. No more peeling carrots or broccoli mess all over the counter!


~1 head of broccoli (guesstimating here since I used pre-cut!)
1.5 cups of carrots
1 yellow onion
1 cup brown rice, rinsed
1 package extra-firm tofu, drained and cubed


Teriyaki Marinade

1/2 cup mirin
4 tbs. liquid aminos
2 tbs. sugar
2 tsp. sesame oil
4 tsp. ginger

Vegan Tofu Teriyaki with brown rice


  1. Rinse brown rice and cook per the instructions on the package.
  2. Combine all the teriyaki marinade ingredients in a bowl. Whisk until fully mixed. Pour marinade into a baggie and add tofu. Toss to coat and set aside.
  3. Prep the veggies – cut the broccoli and carrots into bite size pieces and cut the onion into quarter slices.
  4. Heat up a pan to medium heat. Once ready, add the tofu and half of the teriyaki marinade. Let simmer until the sauce starts thickening up and sticks to the tofu. Once the sauce has completely thickened, remove the tofu from the heat.
  5. In the same pan, add about a 1/2 tbs. of olive oil. First add the onions, cooking until slightly softened. Then add the broccoli and cover for 3-4 minutes until the broccoli has turned bright green. Remove the lid and add carrots.
  6. Next add the rest of the teriyaki marinade to the veggies, stirring to coat. Let the veggies continue to cook until the sauce has completely thickened.
  7. To serve, put rice in a bowl, add some veggies and the tofu. If you need more spice, add sriracha.


Let me know your thoughts if you try it in the comments below!

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