WHAT YOU NEED
serves 4
1 block firm tofu, pressed of liquid for 15 minutes
3 tbsp tamari (GF soy sauce)
1 tsp ginger powder
1 cauliflower head
olive oil, optional
1 large shallot, cut into thin slices
7 oz Brussel sprouts, 2 cups sliced very thin
teriyaki inspired sauce
1/3 cup orange juice (1 orange juiced)
~1/2-1 tsp zest (your choice!)
1 cup water
1/3 cup reduced sodium Tamari (GF soy sauce) + 2 tbsp
1/4 cup brown sugar or coconut sugar
1 tsp ginger power
3 large cloves garlic (minced)
1 tbsp corn starch + 1 tbsp water (stir to combine)
to serve:
1 cup white or brown rice
green onion or chives
sesame seeds
red chili flakes
HOW TO MAKE
Prepare rice as instructed on packaging.
Tofu
If you don’t have an air fryer you can use the same methods but in the oven*
Cut tofu into small cubes and transfer to a large bowl. Add soy sauce and toss to combine. Evenly sprinkle with ginger powder and toss to combine. Allow to set for 5 minutes to absorb liquid. Transfer to air fryer (even layer). Set to 400 F and bake for 15-20 minutes until golden.
*OVEN: 425 F ~30 minutes on a Silpat or parchment lined baking sheet. Flip half way*
Cauliflower
While tofu is baking wash and chop your cauliflower into large bite sized pieces. Toss lightly in olive oil (~2 tbsp), you can skip this part if you are oil free. Transfer to air fryer set to 400 F and cook for 20 minutes.
*OVEN: 425 F ~20-30 minutes on a Silpat or parchment lined baking sheet. Toss half way*
Sauce
While cauliflower cooks whisk all sauce ingredients together (be sure to mix your 1 tbsp corn starch and 1 tbsp water together before adding the the rest) and set aside.
Add your sliced shallots to a skillet and sauté for 3-5 minutes until softened. Add your sauce, bring to simmer and thicken, stirring frequently. This will take 5-10 minutes. Once it thickens add your sliced brussel sprouts and roasted cauliflower. Toss to combine.
Serve with rice, tofu, sesame seeds, red chili flakes, and green onions/chives.
serves 4
1 block firm tofu, pressed of liquid for 15 minutes
3 tbsp tamari (GF soy sauce)
1 tsp ginger powder
1 cauliflower head
olive oil, optional
1 large shallot, cut into thin slices
7 oz Brussel sprouts, 2 cups sliced very thin
teriyaki inspired sauce
1/3 cup orange juice (1 orange juiced)
~1/2-1 tsp zest (your choice!)
1 cup water
1/3 cup reduced sodium Tamari (GF soy sauce) + 2 tbsp
1/4 cup brown sugar or coconut sugar
1 tsp ginger power
3 large cloves garlic (minced)
1 tbsp corn starch + 1 tbsp water (stir to combine)
to serve:
1 cup white or brown rice
green onion or chives
sesame seeds
red chili flakes
HOW TO MAKE
Prepare rice as instructed on packaging.
Tofu
If you don’t have an air fryer you can use the same methods but in the oven*
Cut tofu into small cubes and transfer to a large bowl. Add soy sauce and toss to combine. Evenly sprinkle with ginger powder and toss to combine. Allow to set for 5 minutes to absorb liquid. Transfer to air fryer (even layer). Set to 400 F and bake for 15-20 minutes until golden.
*OVEN: 425 F ~30 minutes on a Silpat or parchment lined baking sheet. Flip half way*
Cauliflower
While tofu is baking wash and chop your cauliflower into large bite sized pieces. Toss lightly in olive oil (~2 tbsp), you can skip this part if you are oil free. Transfer to air fryer set to 400 F and cook for 20 minutes.
*OVEN: 425 F ~20-30 minutes on a Silpat or parchment lined baking sheet. Toss half way*
Sauce
While cauliflower cooks whisk all sauce ingredients together (be sure to mix your 1 tbsp corn starch and 1 tbsp water together before adding the the rest) and set aside.
Add your sliced shallots to a skillet and sauté for 3-5 minutes until softened. Add your sauce, bring to simmer and thicken, stirring frequently. This will take 5-10 minutes. Once it thickens add your sliced brussel sprouts and roasted cauliflower. Toss to combine.
Serve with rice, tofu, sesame seeds, red chili flakes, and green onions/chives.