A vegan teriyaki bowl built with tofu, brussels, and sushi rice comes together for a delicious combination of savory, sweet, and umami flavors
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.
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.
Separate the sushi rice into four equal servings and top with your Brussels and tofu. Enjoy!