Teriyaki Cauliflower Buddha Bowl With Crispy Tofu

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This buddha bowl with teriyaki cauliflower, red cabbage and crispy tofu is packed with powerful nutrients, 100% vegan and easily made!

This healthy bowl with cauliflower, red cabbage and delicious crispy tofu is packed with powerful nutrients, 100% vegan and easily made!

During the week we don’t have much time to prepare our meals, but we do want to eat healthy. This healthy bowl is a perfect weeknight meal and if you make enough you’ll have an amazing powerful lunch for the next day too.

In this recipe we use homemade teriyaki sauce because it taste amazing caramelized on top of roasted cauliflower. Combined with the crispy fresh red cabbage salad and crispy tofu you’ll enjoy all the nutrients you need.

How to make your own teriyaki sauce?

Teriyaki sauce is super easy and quick to make and it only takes you 5-8 minutes. Of course you need some Asian ingredients, but if you have soy sauce and oyster sauce or Hoisin sauce you are good. If you like teriyaki, you can make a batch which you can keep in the fridge for weeks.

It’s all about creating a syrup-like sauce by stirring and heating up the mixture until the water has been reduced. All there is left is a concentrated sweet and salty teriyaki sauce full of umami flavors.

This healthy bowl with cauliflower, red cabbage and delicious crispy tofu is packed with powerful nutrients, 100% vegan and easily made!

How to make crispy tofu?

To prepare crispy and flavorful tofu you need to first marinate it for about 15 minutes. The marinade is made of soy sauce, lemon juice, garlic powder, honey and sriracha. After marinating them you coat them fully with cornstarch. This combined with the marinade will create a crispy coat that will make this tofu one of the best you ever ate.

The best part of making healthy buddha bowls is that you can create your own twist. For example next time you could make it with broccoli or mushrooms and add beans instead of tofu. Enjoy!

This healthy bowl with cauliflower, red cabbage and delicious crispy tofu is packed with powerful nutrients, 100% vegan and easily made!

Teriyaki Cauliflower & Crispy Tofu Bowl

Servings 2 people
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins

Ingredients

  • 1 cauliflower head
  • 2-3 garlic cloves minced
  • green onion
  • 2 cups finely chopped red cabbage
  • ½ cup water
  • 1 tbsp cornstarch
  • ¼ cup soysauce
  • 2 tbsp brown sugar
  • 2 tbsp oyster sauce
  • 2 tbsp rice vinegar
  • 2 tbsp olive oil
  • sesame seeds
  • cooked or steamed rice

For the crispy tofu

  • 150 grams tofu cut into squares
  • 1 tbsp soy sauce
  • squeeze of half a lemon
  • tsp honey
  • 1-2 tsp sriracha
  • 1 tsp garlic powder
  • 5 tbsp cornstarch
  • 1 tbsp vegetable oil or coconut oil
  • 1-2 limes

For the red cabbage salad

  • 2 cups finely chopped red cabbage
  • 2 tsp mayonaise
  • squeeze of lemon
  • pepper and salt

Instructions

  • First of all don't forget to prepare rice, we used 1 cup for two people and used brown rice. If you use brown rice usually it takes about 40 minutes, if you use white rice like basmati about 20 minutes. Squeeze the rice in between the recipe of make it in advance.
  • Preheat the oven to 220°C and prepare a baking sheet with parchment paper. Mix 1/2 cup water with cornstarch in a small bowl until combined and set aside.
  • Prepare the red cabbage salad by mixing all the ingredients together in a bowl. Set aside.
  • Cut the cauliflower in florets and toss with olive oil, pepper and salt. Place on the baking sheet and bake for 25-30 minutes.
  • Meanwhile start to with the first step of the tofu recipe (see below). The tofu needs to marinate for 15 minutes
  • Heat up the soy sauce , brown sugar, garlic, oyster sauce, and rice vinegar in a small saucepan over medium heat. Cook until sugar dissolves while stirring often. Add the cornstarch mixture and bring sauce to a boil while you keep whisking. Reduce to medium-low and simmer until sauce has thickened for about 3 minutes. Remove from heat.
  • Remove the cauliflower from oven and brush with half of the teriyaki sauce. Place back in the oven and bake until cauliflower is caramelized for 8-10 minutes.
    This healthy bowl with cauliflower, red cabbage and delicious crispy tofu is packed with powerful nutrients, 100% vegan and easily made!
  • Meanwhile go on with preparing the tofu (step 2 and 3 below)
  • Grab a bowl, add some rice in the middle and divide the teriyaki cauliflowers, crispy tofu and red cabbage salad. Garnish with green chopped green onion and sesame seeds on top, a squeeze of lime and serve with the sauce that is left.

For the crispy tofu

  • In a bowl, whisk together soy sauce, lemon juice, honey, sriracha, and garlic powder. Add the tofu and toss gently to coat tofu completely. Let marinate 15-20 minutes, flipping the tofu once.
  • Transfer the tofu to freezer bag. Add cornstarch (one tablespoon at a time) to the bag and close it. Shake it to coat the tofu entirely until there's a thin white layer of cornstarch covering the tofu.
  • Heat oil in a large skillet over medium heat. Once hot, add the tofu and bake 5-8 minutes per side until golden and crispy.
Course: dinner
Keyword: buddha bowl, Vegan, vegetarian

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