Mango, Ginger, and Teriyaki Tofu Rice Bowl - Vegan Recipe - Gluten Free - Vegan Food With Fluff

teriyaki sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: soy sauce + honey

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative with a neutral flavor.

mango

🥗Healthier: papaya

💰Cheaper: canned peaches

Canned peaches offer a similar sweetness at a lower cost.

Preheat the oven to 410 degrees Fahrenheit.

Chop zucchini, yellow squash, bell peppers, and white onion into pieces.

Add about a quarter cup of olive oil to the chopped vegetables, along with salt and pepper to taste; stir to combine.

Spread the seasoned vegetables evenly on a lined cookie sheet.

Roast the vegetables in the oven for about 25-30 minutes, until they are slightly charred.

While the vegetables are roasting, prepare the rice according to package instructions, adding salt and vegan butter to the water.

Drain the super firm tofu and slice it into triangles.

Heat oil or nonstick spray in a skillet over medium heat and add the tofu; let it brown for a few minutes before stirring.

Once the tofu is browned, add about a tablespoon of liquid aminos and stir to coat the tofu evenly; cook for another 1-2 minutes.

Cut a fresh mango and a piece of ginger into small pieces for garnish.

Plate the cooked rice, followed by the roasted vegetables and browned tofu; top with mango and ginger.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens