The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Fearne's Teriyaki Tofu Mince Quinoa Bowl
Co-created with Fearne Cotton, this vibrant bowl stars protein-rich tofu, coated in a sticky and more-ish teriyaki sauce. Serve over fluffy quinoa, studded with chunky edamame, and serve alongside tangy pickled cucumber and nutty tenderstem broccoli, grilled to perfection. The best part? It's ready in 15 mins!
Ready in 20
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 cucumber
- 1 onion
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 240g Tenderstem broccoli
- 8 tbsp teriyaki sauce (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 100g edamame beans (Soya)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tbsp sesame oil (Sesame)
- 160g quinoa (Quinoa 100%)
- 40g pea shoots
Nutritional Information
Calories: 586
Protein: 36g
Carbs: 49g
Fat: 25g
Fearne's Teriyaki Tofu Mince Quinoa Bowl
Co-created with Fearne Cotton, this vibrant bowl stars protein-rich tofu, coated in a sticky and more-ish teriyaki sauce. Serve over fluffy quinoa, studded with chunky edamame, and serve alongside tangy pickled cucumber and nutty tenderstem broccoli, grilled to perfection. The best part? It's ready in 15 mins!
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a grater & a medium bowl
Boil & grill
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
- Meanwhile, trim the broccoli and cut into thirds. Add to the foil-lined baking tray, drizzle with 2 tsp oil and season with salt and pepper. Grill for 8-9 mins, until golden and softened
Fry the tofu mince
- Roughly dice the onion. Drain the tofu, pat dry, then coarsely grate
- Heat the large frying pan with the sesame oil on medium-high heat. Once hot, add the onion and tofu and cook for 7-8 mins, until golden. Season with salt and pepper
Pickle the cucumber
- Meanwhile, dice the cucumber into 2cm chunks, then add to the medium bowl, along with the rice vinegar. Season with salt and pepper, toss to coat, then set aside
- Add the teriyaki to the tofu pan. Stir to coat and cook for 1 min, until piping hot, then remove from the heat
Finish & plate up
- Stir the tamari and edamame through the quinoa, then share between bowls
- Top with the teriyaki tofu, pickled cucumber, grilled broccoli and pea shoots
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