Press tofu for 30 minutes to drain excess liquid so it can soak up your marinade.
Cut into 3/4-inch thick, 3-inch triangles and place in a shallow bowl with Tamarind Teriyaki
Let marinade 15 minutes to overnight, flipping as needed to marinade all sides of tofu.
Preheat oven to 400°F and line a baking sheet with parchment.
Lay marinated tofu in an even layer on prepared baking sheet, making sure tofu pieces don’t touch.
Bake 20 minutes, flipping halfway through.
Meanwhile, bring a small pot of water to boil and cook broccoli until tender, about 3-4 minutes.
Heat up a large pan over high heat then add avocado oil. Once hot, add riced cauliflower and form into an even layer. Let cook about 2-3 minutes then stir and form another even layer. Repeat until tender and lightly golden.
Assemble your bowl! Divide the following between 2 shallow bowls: riced cauliflower, purple cabbage, carrots, broccoli, and tofu.
Garnish with more Tamarind Teriyaki, sesame seeds and green onion then enjoy!
