Teriyaki Tofu Bowls with Cilantro & Lime Rice

I am a long-time supporter of teriyaki sauce, you guys. 

You can put teriyaki on just about anything and it is instantly darn delicious. You guys agree with me here, don't you? Like I feel like everyone on the planet loves teriyaki? 

You have to love it though, right? How couldn't you? It's sweet, its savory. It's tangy, it's salty. It's got the perfect consistency thing going on. It pairs well with almost anything really. Yeah, it's the best.


We'll go ahead and thank the teriyaki sauce here for this tofu bowl being so BOMB-DOT-COM. 

And believe me, it is the BOMB.

The base of this bowl is white rice. But it's not just any rice. It's cilantro & lime rice. Like the kind from Chipotle (before the whole poisoned foods debacle - no thank you anymore, Chipotle). And it is delicious... and slightly addicting. But really, it takes this bowl to a whole new level and you're gonna love it. Promise. 

Top that rice with some roasted tofu marinated in homemade teriyaki sauce? You've got a winner on your hands. 


I added some broccoli slaw that I picked up from Trader Joe's for like $1.99 (love that place), avocado, cilantro, and extra lime juice. YOU GUYS. Soooo good. I'm not just saying that because I made it either ;)

Vegan/vegetarian or not, promise me you'll try this bowl out using the tofu. It really cooks nice and firm in the over with this teriyaki sauce!

Anyway, I'm signing off for today. Thanks for reading guys, love ya forever. 

xo - cort

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Teriyaki Tofu Bowls with Cilantro & Lime Rice
  • 1 block extra firm tofu, pressed and cut into small sqaures
  • 1/4 cup soy sauce (low-sodium)
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon coconut sugar
  • 5-6 tablespoons maple syrup (or honey if not vegan)
  • 1 cup cooked white rice
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh squeezed lime juice
  • 1/2 cup brocoli slaw (I got mine from Trader Joes)
  • 1/2 avocado
  • for garnishing, extra cilantro
  • for garnishing, lime wedge
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside. 2. To make the teriyaki sauce: In a small sauce pan whisk together soy sauce, olive oil, water, and sugar. Heat over medium. Slowly stir in maple syrup. Continue to heat and stir until the maple syrup has dissolved. Remove from heat. 3. Lay the tofu flat on your baking sheet. Brush tofu generously with the teriyaki sauce. Any sauce left over can be saved to serve with the completed bowls. Bake the tofu for 25-30 minutes until golden and firm. 4. While the tofu is baking, prepare your rice. Once cooked, stir in chopped cilantro and fresh lime juice. Set aside. 5. Layer the bowls with rice being the base. Top with teriyaki tofu, broccoli slaw, avocado, fresh cilantro, and a lime wedge. Serve the leftover teriyaki sauce on the side incase people would like extra. Enjoy!
Prep time: Cook time: Total time: Yield: 2-3 large bowls