Teriyaki Tofu Cauli Rice Bowl

Teriyaki Tofu Cauli Rice Bowl

INGREDIENTS

  • 16 oz extra firm tofu
  • ¼ cup Big Tree Farms Organic Teriyaki Marinade & Sauce
  • 2 cups broccoli florets
  • 2 tbsp avocado oil
  • 4 cups riced cauliflower
  • 1 ½ cups finely shredded purple cabbage
  • 2carrots, shredded

Toppings

  • Big Tree Farms Organic Teriyaki Marinade & Sauce
  • 1 tsp white sesame seeds
  • ¼ cup chopped green onion

INSTRUCTIONS

  1. Press tofu for 30 minutes to drain excess liquid so it can soak up your marinade.
  2. Cut into 3/4-inch thick, 3-inch triangles and place in a shallow bowl with Teriyaki Marinade & Sauce
  3. Let marinade 15 minutes to overnight, flipping as needed to marinade all sides of tofu.
  4. Preheat oven to 400°F and line a baking sheet with parchment.
  5. Lay marinated tofu in an even layer on prepared baking sheet, making sure tofu pieces don’t touch.
  6. Bake 20 minutes, flipping halfway through.
  7. Meanwhile, bring a small pot of water to boil and cook broccoli until tender, about 3-4 minutes.
  8. 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

  1. Divide the following between 2 shallow bowls: riced cauliflower, purple cabbage, carrots, broccoli, and tofu.
  2. Garnish with more Tamarind Teriyaki, sesame seeds and green onion then enjoy!
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