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+ servings

Teriyaki Tofu and Brussels Sprouts Bowls

A vegan teriyaki bowl built with tofu, brussels, and sushi rice comes together for a delicious combination of savory, sweet, and umami flavors

Servings 4


  • 4 servings sushi rice my go-to recipe in the notes section
  • 1 lb Brussels sprouts halved if small, quartered if large
  • 16 oz firm tofu drained, pressed, and cubed
  • 3 tbsp olive oil

Teriyaki Sauce

  • 1/4 cup soy sauce
  • 2 tbsp water
  • 1/4 cup coconut sugar
  • 3 cloves minced garlic
  • 1 tsp ground ginger
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch


  1. Preheat oven to 400*F. Combine Brussel sprouts, cubed tofu, and olive oil on a prepared baking sheet and stir so that everything is covered with the oil. Bake for 30 minutes, stirring halfway through to prevent burning.

  2. After the Brussels and tofu have finished baking, add all of the sauce ingredients to a large skillet and bring to medium heat. Once the coconut sugar has dissolved, add the Brussels and tofu and cook on medium, stirring often, while the sauce thickens.

  3. Separate the sushi rice into four equal servings and top with your Brussels and tofu. Enjoy!