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teriyaki tofu quinoa bowls
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Teriyaki Tofu Quinoa Bowls with Sriracha Mayo

These teriyaki tofu quinoa bowls are a high-protein, veggie-packed meal featuring crispy tofu, fluffy quinoa, sautéed vegetables, and a creamy sriracha mayo drizzle.
Course Main Course
Cuisine Asian-inspired
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 750kcal

Ingredients

For the teriyaki tofu

  • 1 16-ounce block super-firm or high-protein tofu, drained
  • 1/4 cup soy sauce
  • 1 tsp garlic powder
  • black pepper to taste
  • 2 tbsp cornstarch
  • 2 tbsp olive oil
  • 1/4 cup teriyaki sauce

For the quinoa

  • 1 cup quinoa rinsed
  • 2 cups vegetable broth

For the sautéed veggies

  • 1 tbsp olive oil
  • 2 cups chopped cabbage
  • 3 garlic cloves minced
  • 1 medium red bell pepper chopped (about 1 cup)
  • 3 scallions chopped (about 1/2 cup)
  • 1 cup shelled edamame

For the sriracha mayo

  • 1/2 cup vegan mayo
  • 1/2 tbsp maple syrup
  • 1/2 lemon juiced
  • 2 tbsp sriracha

For serving

  • 4 tbsp sesame seeds optional

Instructions

Cook the quinoa

  • Combine the quinoa and vegetable broth in a medium saucepan.
  • Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.

Make the teriyaki tofu

  • In a large bowl, whisk together the soy sauce, garlic powder, and black pepper.
  • Cut the tofu into 1-inch cubes and add to the bowl. Toss gently to coat and let marinate for 5-10 minutes. If needed, work in batches to evenly coat the tofu.
  • Sprinkle the cornstarch over the tofu and toss gently until evenly coated.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the tofu in a single layer and cook for 8-10 minutes, flipping occasionally, until golden and crispy on all sides.
  • Remove the skillet from the heat, pour in the teriyaki sauce, and toss gently until the tofu is evenly coated.

Sauté the veggies

  • Heat the olive oil in a large skillet over medium heat.
  • Add the cabbage, garlic, red bell pepper, scallions, and edamame. Season generously with salt and black pepper.
  • Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened.

Make the sriracha mayo

  • In a small bowl or jar, whisk together the vegan mayo, maple syrup, lemon juice, and sriracha until smooth.
  • Taste and adjust the sweetness, acidity, or spice level as desired.

Assemble the bowls

  • Divide the quinoa among bowls and top with the sautéed vegetables and teriyaki tofu.
  • Drizzle with the sriracha mayo and sprinkle with sesame seeds, if using.

Nutrition

Calories: 750kcal | Carbohydrates: 55g | Protein: 35g | Fat: 46g | Fiber: 11g