Vegan Teriyaki Tofu with Rice

Simple and quick to make! Light, yet filling. Easy to double to serve more people.


  1. 2 Tbl coconut oil
  2. 14 oz pkg firm tofu
  3. 1/2 each green and red bell pepper, chopped
  4. 1/2 medium onion, chopped
  5. 1/2 tsp minced garlic
  6. 1/4 cup slivered almonds
  7. 1/4 tsp ground ginger
  8. 1/2 tsp salt (or to taste)
  9. half bottle teriyaki sauce
  10. 1/2 cup or so sliced fresh mushrooms (optional)
  11. 1/4 cup coconut flakes (optional)


  1. Add coconut oil to pan.

  2. Slice tofu into 1-inch cubes.

  3. Combine bell peppers, onion, mushrooms, garlic, tofu, ginger, salt, and coconut flakes, and saute in coconut oil over med-low heat until vegetables are soft.

  4. Add about 1/2 bottle teriyaki sauce, and simmer for around 10 – 15 min, or until flavors blend.

  5. Serve with rice and vegetables. We suggest basmati or jasmine rice with Asian medley style vegetables. **Serve over riced cauliflower for low-carb version!

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