This dish is perfect for a lunch or dinner at home or is great for a meal on the go! Growing up, teriyaki was one of my favorite sauces and I used to always order some sort of teriyaki bowl or plate when we dined out at Japanese restaurants. Get ready to dive into your new favorite entree. Teriyaki anything and I’m sold…especially when it is this flavor-packed teriyaki tofu bowl. Nothing enriches a plant-forward lunch with protein more efficiently than tofu.Get ready to dive into your new favorite entree! This restaurant-style teriyaki tofu bowl makes for the perfect for a lunch or dinner at home or meal on the go! Once mixed and assembled, the bowls will keep well in an airtight container in the fridge for up to two days. The cut vegetables can be stored in an airtight container with a small piece of damp paper towel for freshness they’ll last up to two days before you assemble the bowls. It’s easy to shred the cabbage, grate carrots, and julienne or chop cucumber ahead of time for the teriyaki tofu noodle bowls. It’s a lot of work, but I’m always so grateful to have done it when weekday cooking rolls around. This usually includes cutting broccoli into florets, shredding cabbage, grating, chopping, or julienning carrots, washing and chopping kale, washing and cutting collards into ribbons, etc. One of the tips I highlighted in The Vegan Week is to wash and chop vegetables for recipes ahead of time. Garnish with sesame seeds, if you like! Added bonus: vegetable prep To serve, just divide the cooked noodles, vegetables, cubed tofu, and sauce between bowls. Pad Thai noodles typically only take minutes to be fully cooked. At this point, you can simply add your noodles to the water and allow them to soften. Once you blend the sauce and prepare your vegetables, the water should be boiling nicely. But you can also use a mandolin or a julienne peeler to speed the process along. This is fastest and easiest with the use of a food processor for grating and shredding. ![]() If you don’t have cashew butter, you can substitute almond butter without any problems! Step 3: prep your vegetables I prefer to use raw cashew butter, but roasted cashew butter is also fine. I love the neutral, mild flavor of cashew butter for sauces like this one it allows the spiciness of the chili sauce and the taste of sesame oil to shine through. This sauce is based off of the sauce for the umami bowls in Power Plates, except that I use cashew butter here, rather than almond butter. This way, it reaches a rolling boil just in time for all other components of the recipe to be almost ready. I find it easiest to boil the water for the teriyaki tofu noodle bowls first thing. That way, all you’ll need to do is boil noodles, whisk together sauce, and chop up some raw vegetables when you’re ready to eat. ![]() In order to make this recipe especially quick and easy, try preparing the teriyaki tofu ahead of time. My weekly vegan meal prep always involves preparation of an easy, versatile plant protein (or two!). These bowls are so easy to put together! Whenever you do your weekly meal prep: make the tofu Altogether, it’s a meal that’s as varied and satisfying and colorful as it is nutrient-dense. In the tofu noodle bowls, marinated and baked tofu joins forces with pad Thai noodles, crispy raw vegetables, and a spicy, savory miso chili sauce. It’s also rich in anti-inflammatory phytonutrients, a source of healthful fatty acids (which aid in satiety, among other things), and a good source of plant-based iron. Tofu is a source of vegan protein, of course. I also love tofu for its solid nutrition. I love what it can do in recipes: it’s sturdy enough for grilling, absorbs flavor perfectly for homemade vegan feta cheese, and the silken version can be turned into a creamy pudding or soup. And I now have my own recipe that I turn to. I so enjoyed the brand’s teriyaki seasoned tofu cubes. Nasoya’s Plantspired TofuBaked was one of these. But I came to rely on a few products that have inspired my own homemade staple foods. ![]() I’m finally starting to enjoy cooking again. Relying on a few grocery store staples (OK, more than a few) helped me to avoid feeling overwhelmed. ![]() Like many people, I developed a case of serious cooking fatigue in quarantine. The last year has really taught me how to use my favorite store-bought products wisely and effectively. You might want to double the miso chili sauce: it’s irresistable! They’re high protein, nutritious, and flavorful. These teriyaki tofu noodle bowls come together in only fifteen minutes if you meal prep your tofu ahead of time.
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