RECIPE | Crispy tofu teriyaki rice bowls

I came up with this one in a Veganuary moment of madness where I was truly hungry for protein.

I needed tofu, and I needed it fast. I had some cooked quinoa in (which was a Godsend) and I had this little bad-boy on my table in about 10 minutes flat.

Did anyone else find themselves hungry during Veganuary?

It only seemed to catch me out in three instances:

• When I was not prepared.
• When I got home from the gym.
• When I would have otherwise been mindlessly snacking on Quavers.

To avert the poor planning, I did come up with a weekly meal plan which helped a lot. I also made some great vegan-friendly batch meals which were an absolute lifesaver!

Check out my vegan 10-bean chilli and my rich, lentil Bolognese here.

And to avert the post-workout pangs, I treated myself to some new, vegan protein. Recommended by my friend and blogger Katie, it’s 100% plant-based and it actually tastes incredible! Can’t recommend form nutrition enough. The chocolate salted caramel flavour is so good!

OK so back to the recipe…

Crispy tofu Teriyaki rice bowls

So anyway, this is how to make these lush crispy tofu rice bowls. The recipe serves one and takes 10 minutes max. It’s a super convenient protein hit when you need it most, babes. You’re welcome.

Just a quick shout-out to the people who make this tofu ‘Tofoo’ which I got from Ocado. Well, it’s gorgeous. The texture is just lush, it goes perfectly crispy on the outside and then is all fluffy and stuff on the inside. It says on the box they make it in the traditional Japanese way, which I think is very cool indeed.

What you need

• a splash of oil for cooking (coconut, rapeseed or olive)
• about 1 third of a block of tofu, cut into cubes, I use Tofoo from Ocado
• 1 third of a courgette, cubed
• a couple of handfuls of kale
• 2 tbsp Teriyaki sauce
• rice/quinoa mix to serve. I used half a pack of Tilda’s rice, quinoa and seed mix
• chilli flakes

What to do

In a small frying pan, heat a splash of oil over a medium-high heat. Add the cubes of tofu to the pan.  Leave them as they are without moving them for 2-3 mins (until you can see they start to crisp up on one side).

Using tongs, flip the tofu over and fry until golden brown on the other side, too. You’re aiming for crispy on the outside, soft in the middle (as pictured). If you’re not sure, try a piece as you go along!

Once ready, remove the tofu from the pan and set aside.

Heat a dash more oil over a medium heat and add the courgette and kale. Stir-fry for 2 minutes or so, tossing so the veggies get coated in the oil and start to soften. Season with a little black pepper and add the teriyaki sauce. Stir fry until the veggies wilt and cook through. Make sure they’re fully coated with the sauce.

Serve with piping hot rice/quinoa of choice, filling the bowl with rice first, then top with the veggie mixture. Put the tofu on top and sprinkle with some chilli flakes, if using. Enjoy!

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