Cauliflower and Teriyaki Tofu Donburi Vegan recipe
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Crispy Cauliflower and Teriyaki Tofu Donburi

Prep 10 mins
Cook 40 mins
Serves 2

A bowl-full of colourful goodness that’s sure to inspire anyone looking for a fresh, vibrant and vegan recipe. Crammed with protein-packed Teriyaki Tofu Pieces, freshly grated carrot, long stem broccoli and fluffy rice.

Teriyaki Tofu Pieces Find out more

Ingredients

For the roasted cauliflower:
1 head of cauliflower
100g plain flour & 1 tbsp cornflour
60ml plant-based milk
1tsp garlic powder
Large pinch of salt

For the marinade:
4 cloves of garlic, minced
Thumb-sized piece of ginger, finely chopped
2 tbsp tamari or soy sauce
3 tbsp sesame oil

1 pack of Cauldron Teriyaki Tofu Pieces

For the toppings:
250g sushi rice
3-4 sliced radishes, pickled
Grated carrot
4-5 tenderstem, steamed
1 tbsp sriracha mayo on each bowl
Large spoonful of edamame beans
Sprinkle of sesame seeds

Method

  1. Pop the oven on to 200ºC
  2. Make the cauliflower batter by simply mixing the dry ingredients with the milk, then coat the cauliflower florets in a large bowl
  3. Place on a large lined baking tray and roast for around 25 minutes
  4. Make the marinade by mincing the garlic and ginger, and whisking in a bowl with the tamari and sesame oil
  5. After the cauliflower has baked, take out of the oven and mix in the marinade, adding the pack of Cauldron Teriyaki Tofu Pieces
  6. Toss to make sure everything is coated and then place back in the oven for 15-20 minutes, or until the cauliflower is crispy
  7. Prep the bowls by cooking the rice, grating the salad, and steaming the tenderstem
  8. Assemble the bowls by topping with the crispy cauliflower and tofu mix, drizzle with a generous portion of sriracha mayo and enjoy!

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