Teriyake Summer Bowl

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Preparation time: 15min

Cooking time: 15min


This is the most delicious combination ever and was so quick to put together from start to finish.  I whipped this up in the middle of a really busy work day, it was so simple and easy and in the end I had a beautiful balanced nourishing meal full of bright colours and so many different delicious flavours.

I grew up eating Teriyake on everything, although back then it was mostly on some kind of meat and full of sugar.  So it is such a joy for me today to still be able to enjoy this delicious sweet salty marinade without the after effects I get from eating meat and sugar.

Let’s cook!

(Serves 4)

Teriyake Tofu

  • 1 x 200g Block of Medium/Firm Tofu
  • 2 Cloves Garlic (Chopped really finely)
  • 60ml Shoyu (Tamari if you are GF)
  • 60ml Rice Syrup or Maple Syrup
  • 60ml Water

Corn on the Cob

  • 2 Corn Cobs
  • Tabasco Sauce or Chilli Sauce
  • Toasted Sesame Oil


  • 200g Kale
  • 350g Broccoli Florets
  • Lemon Juice
  • Olive Oil
  • Sea Salt

Pickled Butternut Squash & Carrot Salad

  • 1/4 Butternut Squash (approx. 400g)
  • 2 Medium Carrots (approx. 100g)
  • 40g Hazelnuts
  • 40g Raisin (Soaked in boiling water for at least 5-7min)
  • Sea Salt
  • Apple Cider Vinegar or Brown Rice Vinegar


– Pre-heat the oven to 180degrees C and boil the kettle. Add boiling water to a large cooking pot and add the corn on the cob with a pinch of sea salt. Cook for 10min
– Cut the tofu into slices or fingers and add it to a mixing bowl. Mix up all the marinade ingredients in a separate bowl or jug and add it to the tofu. Leave it to marinade
– Cut up your broccoli into florets and start grating the carrots and butternut squash. Put your raisins on to soak with water from the kettle.
– Put the tofu in the oven for 10min
– Add the broccoli to the boiling water with the corn and cook for 7min
– Add the grated squash and carrots to a bowl, add a pinch of sea salt and massage for a few minutes. Put something heavy on top of the vegetables so it pushes it down and leave for 5min
– Strip the Kale, add to a bowl with a squeeze of lemon juice, a pinch of sea salt and a tsp of olive oil and massage for a few minutes until soft and flexible. All the fibrous feeling of it should be gone. Then leave aside
– Take the Corn and Broccoli out of the water and drain
– After 10min take the tofu out of the oven and drain off most of the marinade into a separate bowl. Put it back in for another 5min
– Take the squash and carrot salad and add the Raisins, Hazelnuts and 3-4 tbls of Apple Cider Vinegar. This is now ready
– Take the corn and broccoli, drizzle toasted sesame oil over both, some chilli sauce or tabasco and a sprinkle of sesame seeds
– Take the tofu out of the oven. And start to serve up the meal. Put all together in a bowl and then drizzle some marinade over the tofu

Voila! You’re done. Enjoy xxx


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