Running on Real Food · by Deryn Macey★ 4.8 (6)
Teriyaki Tofu Bowl
NUTRITION · PER SERVING60M COOK
CAL 26%·PRO 59%
CARBS 69G52% OF CAL
14G FIBER0G ADDED0G INTRINSIC33G OTHER22G TOTAL SUGAR
FAT 18G31% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty, plant-based bowl layered with quinoa, stir-fried mushrooms and snap peas, fresh vegetables, avocado, and homemade teriyaki sauce. Filling and flavorful, it's a satisfying vegetarian meal.
mainbowlstir frytofu🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa (about 1/2 - 3/4 cup cooked per bowl)
- 350 g package firm or extra-firm tofu
- 2 cup sliced white or cremini mushrooms (200 g)
- 2 heaping cups fresh snap peas (225 g)
- 1 cup peeled and grated carrot
- 2 cups broccoli florets (lightly steamed)
- 1 avocado (1/4 per bowl)
- 6 green onions (finely chopped)
- for topping (for topping)
- ¼ cup tamari (60 mL)
- ¼ cup maple syrup (60 mL)
- 1 tbsp rice wine vinegar (15 mL)
- 1 tbsp mirin (15 mL)
- 1 tsp fresh ginger (grated)
- 2 cloves garlic (grated)
- ¼ cup water (60 mL)
- 2 tsp cornstarch
At a glance
PER SERVING · TIME 60M
CAL 26%·PRO 59%
CARBS 69G52% OF CAL
14G FIBER0G ADDED0G INTRINSIC33G OTHER22G TOTAL SUGAR
FAT 18G31% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1117mg
- Total sugar
- 22g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1423mg
- Calcium
- 729mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1117MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.