Baked Teriyaki Tofu and Cauliflower
Looking for some easy meal prep inspiration this Veganuary? This baked teriyaki tofu and cauliflower uses a vegan teriyaki sauce for a healthier version of a Japanese classic. Combine it with rice and some crunchy veggies for a perfect meal prep bowl.
Ingredients
- 1 400g block tofu pressed and cubed
- 1 head cauliflower chopped into florets
- 2 tbsp cornflour
- 60 ml soy sauce (¼ cup)
- 60 ml water (¼ cup)
- 2 tbsp maple syrup
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp fresh grated ginger
- 1.5 tbsp rice vinegar
To serve (optional)
- 600 g cooked rice (3 cups)
- 1 handful steamed raw veggies per bowl
- 4 tsp sesame seeds
- 1 bunch sliced green onions
Instructions
- Preheat the oven to 180°/fan 160°.
- Lay out the cubed tofu and cauliflower florets on a large baking sheet or dish. Sprinkle them with 2 tablespoons of cornflour, mix it around, and bake in the oven for 10 minutes.
- Meanwhile, mix the soy sauce, water, maple syrup, sesame oil, garlic, ginger, and rice vinegar together in a small pan. Place this over a medium heat, and let it simmer away for 10 minutes, until slightly thickened and glossy.
- After 10 minutes, take the cauliflower and tofu out of the oven and pour the sauce over them. Give them a good mix around until they’re all coated. The sauce should begin to thicken here as it mixes with the cornflour coating on the tofu and cauliflower.
- Return it to the oven, and cook for 10 more minutes.
- Serve with rice, steamed or raw veggies, and a sprinkling of sesame seeds and green onions.
Tried this recipe?Let us know how it was!