Teriyaki Cauliflower Buddha Bowl With Crispy Tofu

This buddha bowl with teriyaki cauliflower, red cabbage and 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 tastes amazingly 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 that 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 that is left is a concentrated sweet and salty teriyaki sauce full of umami flavors.

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!

Teriyaki Cauliflower Buddha Bowl With Crispy Tofu

This bowl is perfect for a nutrient-packed lunch!

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins

Servings: 2
Course: Lunch/Diner
Cuisine: Asian

Ingredients:

• 1 Cauliflower head
  
• 2-3 garlic cloves minced
  
• green onion
  
• 2 cups finely chopped red cabbage
  
• 1/2 cup of water
  
• 1 tbsp cornstarch
  
• 1/4 cup soy sauce
  
• 2 tbsp brown sugar or coconut 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 cubes
  
• 1 tbsp soy sauce
  
• squeeze of half a lemon
  
• 1 1/2 tsp honey
  
• 1-2 tsp sriracha
  
• 1 tsp garlic powder
  
• 5 tbsp cornstarch
  
• 1 tbsp vegetable oil, arachide oil or coconut oil
  
• 1-2 limes
  

For the cabbage salad:

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

Instructions:

1. First of all don't forget to prepare rice. Use 1 cup for two people. If you use brown rice it takes about 40 minutes, with white rice 20 minutes. Make it in advance or squeenze it into the preparations.
   
   
2. Preheat the oven to 220°C and prepare a baking sheet with parchment paper. Mix 1/2 cup water with cornstarch in a smal bowl until combined and set aside.
   
   
3. Prepare the red cabbage salad by mixing all the ingredients together in a bowl. Massage it with clean hands to really incorporate all the flavors and soften the cabbage. Set aside.
   
   
4. Cut the cauliflower in florets and toss with olive oil pepper and salt. Place on the baking sheet and bake for 25-30 minutes.
   
   
5. Meanwhile start with the first steps of the tofu recipe (see below). The tofu needs to marinate for 15 minutes.
   
   
6. Combine soysauce, brown sugar, garlic, oyster sauce and rice vinegar in a small saucepan and heat up 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 thickened for about 3 minutes. Remove from heat.
   
   
7. Remove the cauliflower from the oven and brush with the teriyaki sacue. Place back in the oven and bake until the cauliflower is caramelized for about 8-10 minutes.
   
   
8. Meanwhile go on with preparing the tofu (step 2 and 3 below).
   
   
9. Grab a bowl, add rice in the middle and divide the teriyaki cauliflower, crispy tofu and red cabbage. Garnish with chopped green onion and sesame seeds on top, a squeeze of lime and serve with the sauce that is left aside.
   

For the crispy tofu:

1. In a bowl whisk together soy sauce, lemon juice, honey, sriracha, and garlic powder. Add the tofu and toss gently to coat the tofu completly. Let it marinate 15-20 minutes, flipping the tofu once halfway.
   
   
2. Transfer tofu to a freezer bag. Add cornstarch (one tbsp at the 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.
   
   
3. Heat oil in a large skillet over medium heat. Once hot, add the tofu and bake for 5-8 minutes per side until golden crispy.