Vegan teriyaki tofu rice bowl

When it comes to easy, vibrant and satisfying plant-based meals, a vegan teriyaki rice bowl is hard to beat. This bowl is a perfect example of how satisfying vegan cooking can be. Vibrant ingredients, rich umami flavour and wholesome textures comes together and feels both nourishing and indulgent. Shredded tofu in a smoldering good home made teriyaki sauce, served over rice, this is the kind of dish that makes you excited about Veganuary.

At the heart of this bowl is the shredded tofu, which transforms beautifully once coated in glossy home-made teriyaki sauce. Baked in the oven, the teriyaki tofu crisps up on the outside while staying tender on the inside. It creates the perfect contrast of texture and taste, especially when served over a bed of fluffy rice. Add sliced green onions, toasted sesame seeds or a sprinkle of chili flakes, and your bowl becomes an irresistible mix of sweet, savoury and subtle spicy.

If you are looking for a plant-based dish that is easy, falvourful, and endlessly adaptable, this rice bowl might just become a new go-to dish.

Why making your own teriyaki sauce?

Making your own teriyaki sauce gives you the option to be in charge of what goes into your sauce, clean ingredients without any unnecessary e-numbers. You can also control everything from sweetness and saltiness to the thickness of your sauce, while making sure everything you put in the sauce is fully vegan.

How to make Vegan teriyaki tofu rice bowl

Press the tofu between some sheets of paper towels. While you are whisking together all the ingredients for the teriyaki sauce.

Once the teriyaki sauce is on the stove cooking, preheat the oven and shred the pressed tofu and spread out on a sheet pan.

Pour the sauce over the tofu and mix well so that all pieces are covered in the sauce. Spread out evenly again and put in the oven.

Keep an eye on your teriayki tofu in the oven and stir at least once during the cooking time.

While the treiayki tofu bakes in the oven, prep your rice and any vegetables that you want to add to your dish.

For complete steps and measurements, check out the recipe card below.

Substitutes

If you do not have the time to make your own teriyaki sauce, you can always use store bought, just check the bottle that it is suitable for vegans before using.

No white rice at home? Try the same recipe with brown rice or rice noodles. Always check that everything you add is vegan.

Freezable

This shredded teriyaki tofu works perfect to freeze and is so easy and quick to reheat, due to it being in small pieces. Let it defrost in the fridge for a few hours. Then spread it out on a sheet pan to cook in the oven for 5-10 minutes, to heat through. Stir after five minutes to heat it evenly and make sure it does not burn.

The teriyaki tofu will last three months in the freezer in an airtight container. Defrost in the fridge and serve with newly made warm fluffy rice to make the dish feel as newly made.

Variations

If you do not feel up to teriyaki tonight, why not try my shredded barbecue tofu instead or my shredded bulgogi tofu.

Or use rice noodles instead of rice to make a version of this teriyaki ramen.