Grilled Teriyaki Tofu with Roasted Cauliflower Rice
Grilling brings out the flavor of this teriyaki tofu with flecks of charred goodness adding a perfect nutty flavor to the roasted cauliflower.
Original recipe yields 4 servings
2 heads of cauliflower, separated into florets
3 tablespoons olive oil
½ teaspoon garlic salt
½ teaspoon freshly ground black pepper
1 (12 ounce) bottle teriyaki glaze (such as Kikkoman®)
1 (16 ounce) package extra-firm tofu, cut into twelve 1/2-inch-thick slices
3 green onions, chopped
- Step 1
Preheat Panasonic® Countertop Induction Oven to Medium on the “Grill” setting.
- Step 2
Combine cauliflower florets, olive oil, garlic salt, and pepper in a large mixing bowl; mix thoroughly.
- Step 3
Place cauliflower florets on the grill pan and roast for 20 minutes, mixing and turning halfway.
- Step 4
Place florets in a food processor in batches and pulse into rice-sized pieces. Cover riced cauliflower and keep warm.
- Step 5
Preheat Oven to Medium-High.
- Step 6
Brush a thin coat of teriyaki glaze on all sides of the tofu slices and place on the grill pan. Grill slices for 1 1/2 minutes per side.
- Step 7
Serve grilled tofu over riced cauliflower topped with the desired amount of teriyaki glaze. Garnish with green onions.
Grilling time may vary due to the size of the cauliflower florets. If necessary, grill florets in separate batches. Keep the first batch covered and warm (same for the tofu)
Prep: 25 mins Cook: 26 mins Total: 51 mins Yield: 4 servings
330 calories; protein 20.3g; carbohydrates 32g; fat 15.9g; sodium 3657.5mg.