These Teriyaki Tofu Quinoa Bowls are the perfect glow-up for your weeknight dinner routine. They’re high-protein, super satisfying, and taste like your favorite takeout bowl (but so much better!). Perfect for meal prep, busy nights, or anytime you’re craving something delicious but still healthy.

Tofu lovers, listen up! I’ve got a new recipe you’re going to want on repeat. These teriyaki tofu quinoa bowls are everything you love in one flavor-packed meal: they’re crispy, saucy, satisfying, and loaded with bold sweet-and-savory flavor in every single bite. And did I mention they come together in under an hour, are 100% vegan, and offer 35 grams of protein per serving?

Fluffy quinoa forms the base of these bowls, and it’s topped with colorful veggies, teriyaki tofu, and a sriracha mayo drizzle you’re going to want to put on pretty much everything. I also like to sprinkle on some sesame seeds for an extra crunch and then voilà! You’re ready to dig into this balanced and crave-worthy bowl.

These teriyaki tofu quinoa bowls are great for busy weeknights and meal prep because they’re incredibly easy to make and hold up well in the fridge. Make a big batch, pack them into containers, and you’ve got filling, flavorful meals ready to go all week long. Give them a try and let me know if they become your new favorite!

Why you’ll love this recipe

Better-than-takeout flavor that comes together in under an hour
Features crispy teriyaki tofu with a flavorful glaze
High in protein and packed with fiber-rich veggies
Easy to store and reheat for quick meals throughout the week
Easy to customize with whatever vegetables you have on hand

What you’ll need

Tofu – Serves as the savory, protein-rich base of the bowl; I used super-firm tofu for extra protein, but extra-firm (drained and pressed) will work too
Soy sauce – Adds salty, umami depth to help season the tofu
Cornstarch – Helps the tofu get crispy on the outside
Teriyaki sauce – Adds a sweet, sticky glaze to coat the crispy tofu
Quinoa – Forms the fluffy, protein-rich base for the bowl
Vegetable broth – Infuses the quinoa with extra flavor while cooking
Cabbage – Adds crunch, texture, and bulk to the veggie mix
Red bell pepper – Provides color and subtle sweetness
Garlic cloves – Brings a bold, aromatic flavor to the vegetables
Scallions – Deliver a mild onion flavor and freshness
Edamame – Boosts the protein content and adds a satisfying bite
Vegan mayo – Forms the creamy base for the sriracha mayo
Sriracha – Adds heat and spicy kick to the sauce
Maple syrup – Balances the heat with a bit of sweetness
Lemon juice – Adds brightness and acidity to the sauce
Sesame seeds – Optional garnish for crunch and nutty flavor

Ingredient substitutions

Tofu – Tempeh or seitan work well as alternative plant-based proteins, or you can add extra edamame and skip the tofu entirely if preferred.
Cornstarch – Arrowroot powder or tapioca starch are great alternatives that can help the tofu crisp up nicely; you can skip it if needed, but the tofu won’t be as crispy.
Teriyaki sauce – I used store-bought teriyaki sauce for faster prep, but homemade works as well.
Quinoa – Try swapping in brown rice, jasmine rice, farro, or even cauliflower rice for a lower-carb option.
Vegetable broth – If you don’t have any vegetable broth on hand, use water with a pinch of salt or a bouillon cube.
Cabbage – Bok choy, kale, or shredded Brussels sprouts are easy alternatives that would taste great in this recipe.
Red bell pepper – Substitute yellow or orange bell peppers, snap peas, or carrots for a similar crunch.
Scallions – Red onion, yellow onion, or shallots can bring a similar oniony flavor with slightly more intensity.
Edamame – Use green peas or toss in some extra tofu for added protein.

Recipe tips

If you’re not using super-firm tofu, press it well before cooking to remove excess moisture and help it get extra crispy.

Add the teriyaki sauce off the heat for the best sticky glaze without burning.

Taste and adjust the sriracha mayo to your spice preference before serving; add more sriracha for extra heat, a little maple syrup for sweetness, or a splash of lemon juice to brighten it up and balance the flavors.

How to make this recipe

Cook quinoa: Simmer quinoa in vegetable broth until fluffy and set aside.
Make tofu: Marinate tofu, coat in cornstarch, pan-fry until golden, then toss in teriyaki sauce.
Sauté veggies: Cook cabbage, garlic, bell pepper, scallions, and edamame until tender-crisp.
Mix sauce: Whisk together vegan mayo, sriracha, maple syrup, and lemon juice.
Assemble bowls: Layer quinoa, veggies, and tofu, then drizzle with sriracha mayo and top with sesame seeds.

FAQ

Yes, they’re actually great for meal prep! Store the components separately or assembled for up to 4 days in the fridge and drizzle on the sriracha mayo right before serving.

Yes, just use tamari or coconut aminos instead of soy sauce and ensure your teriyaki sauce is gluten-free.

Rice, brown rice, farro, or cauliflower rice would all work well in these teriyaki tofu quinoa bowls!

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