***Advance Prep Required to Make these SPEEDY!*** With a little meal prep, these Speedy Tofu Teriyaki Bowls come together with ease for a simple and flavor-packed weeknight dinner. gluten free + vegan | See blog post for more tips and notes. | Time below does not include time to press the tofu (about 30 minutes). See notes below**
Prep Time 20 minutes
Cook Time 45 minutes
Marinating Time 15 - 30 minutes
Total Time 45 minutes
This tofu teriyaki recipe can be easily meal prepped whether preparing the entire meal for lunch bowls, or for partially preparing the ingredients for a quick weeknight vegetarian rice bowl.
- For lunch prep: Prepare the the recipe as written, but reduce the steam time of the broccoli from 5 minutes to 2 minutes. They'll finish cooking when reheated.
- For dinner prep: Up to three days in advance, marinate the tofu, cook the rice and chop the veggies. Store all in separate lidded containers in the refrigerator.
**If time permits, freeze the tofu
when you bring it home from the store. Something magical happens in the freezer. Thaw it in the refrigerator overnight, before use. Since tofu is packaged in water, we need press the water out of it to make room for flavor! To press thawed tofu
, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time.