Vegan Chicken Teriyaki Bowl

Savor the flavors of this hearty and wholesome Vegan Chicken Teriyaki Bowl, a plant-based twist on the classic Japanese favorite! Crisp, golden tofu cubes take center stage, perfectly coated in a luscious homemade teriyaki sauce made with soy sauce, maple syrup, and fresh ginger. Paired with tender-crisp broccoli, vibrant bell peppers, and sweet carrots, this colorful bowl is layered over fluffy cooked rice and topped with a sprinkle of sesame seeds and green onions for a fresh, savory crunch. Ready in just under an hour, this recipe is perfect for meal prep or a satisfying weeknight dinner. Packed with protein, loaded with veggies, and bursting with umami goodness, this vegan teriyaki bowl will delight your taste buds while keeping dinner deliciously plant-based!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 2 tbsp cornstarch
• 0.5 cup soy sauce
• 0.25 cup maple syrup
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tbsp brown sugar
• 4 cups cooked rice
• 2 cups broccoli florets
• 1 carrot, sliced
• 1 red bell pepper, sliced
• 1 tbsp sesame seeds
• 2 green onions, sliced
• 2 tbsp vegetable oil

Directions

Step 1

Press the extra-firm tofu to remove excess moisture. Cut the tofu into 1-inch cubes.

Step 2

In a large bowl, toss the tofu cubes with cornstarch until evenly coated.

Step 3

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from skillet and set aside.

Step 4

In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic, and brown sugar. Cook over medium heat, stirring frequently, until the sugar has dissolved and the sauce has thickened slightly, about 5 minutes.

Step 5

In the same large skillet, add the remaining 1 tablespoon of vegetable oil. Add broccoli florets, sliced carrot, and sliced red bell pepper. Sauté until vegetables are tender-crisp, about 5-7 minutes.

Step 6

Add the cooked tofu back into the skillet with the sautéed vegetables. Pour the teriyaki sauce over and stir to coat everything evenly. Cook for an additional 2-3 minutes to heat through.

Step 7

Divide the cooked rice among four bowls. Top with the tofu and vegetable mixture.

Step 8

Garnish each bowl with sesame seeds and sliced green onions before serving.

Nutrition Facts

Serving size	(1841.3g)

Amount per serving	% Daily Value*
Calories	2470.2

Total Fat 80.0g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 24.9g
Cholesterol 0mg	0%
Sodium 4790.4mg	0%
Total Carbohydrate 344.7g	0%
Dietary Fiber 23.2g	0%
Total Sugars 74.6g
Protein 105.1g	0%

Vitamin D 0IU	0%
Calcium 2985.5mg	0%
Iron 25.3mg	0%
Potassium 2198.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 16.7%

Carbs: 54.7%