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Teriyaka Tofu Bowl With Tumeric Brown Rice

Serves 4

2 cups of brown rice

400 g of extra firm tofu

1/2 cup of Teriyaki Sauce

one pack of Baby Bok Choy

Red Sweet Pepper

one medium onion

1/4 cup of white wine vinegar

Coconut Oil

1-2 tsp Vegan Butter

1 tsp roasted garlic

1 tsp garlic powder

1 tsp of all-purpose seasoning

2 tsp Tumeric powder

2 tsp of Coconut Sugar


Wash brown rice until water runs clear. If you desire, soak brown rice in water for up to 30 mins. Drain water from the rice once the time is up.

For the next step, remove the film from your tofu package, drain the water, and cut your tofu in the desired shape you want. For myself, I decided to cut the tofu into triangular shapes, which gives the dish a better look. For a more enhanced flavor, soak your extra firm tofu in 1/4 cup teriyaki sauce overnight in the fridge. Leave the remaining 1/4 cup for your sauce at the end.

In the meantime, dice one medium onion. Take a small skillet or use the same pot you will be cooking the rice in and place it on your stove. Turn your stove heat to medium and add 1-2 tsp of vegan butter and add your diced onions. Cook for 2 minutes until translucent, add 1/4 cup of white wine vinegar. Now, add your brown rice with enough water to slightly cover your rise. Add 2 tsp of turmeric stir and cook for 20-25 minutes at medium heat.

While your brown rice is cooking wash and cut your bok choy into small size pieces. Cut your sweet red pepper any way you prefer. I prefer to cut mine into strips, lengthwise. In a skillet, add 1 TBS of coconut oil and begin to sear your marinated tofu until golden brown.

Take your tofu out of the pan and place it in a dish or on a plate. Add 1/4 cup of your teriyaki marinade to the pan along with 2 tsp of coconut sugar. Cook for 2 minutes on medium heat then gently add your tofu back to the pan. Simmer in the sauce for 2 minutes. Turn off the heat. Serve your Tumeric brown rice with Teriyaki Tofu and vegetables. Enjoy!

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