Smoky Japanese Tofu & Cauliflower 'Chicken' Better Than Takeout One-Pan Meal Prep
A savory, smoky, and umami-packed one-pan meal featuring crispy tofu and cauliflower florets coated in a Japanese-inspired sauce, perfect for easy meal prep that's healthier and more flavorful than takeout.
Ingredients
Ingredients
- 1 block extra-firm tofu pressed and cut into 1-inch cubes
- 1 head cauliflower cut into small florets (about 4 cups)
- 2 tbsp tamari or soy sauce use gluten-free tamari if needed
- 1 tbsp smoked paprika for smoky flavor
- 1 tbsp maple syrup or agave nectar
- 2 tsp toasted sesame oil divided
- 1 tbsp rice vinegar or apple cider vinegar
- 2 tbsp cornstarch for coating tofu
- 2 cloves garlic minced
- 1 tsp grated ginger fresh
- 1 tbsp avocado oil or high-heat oil for cooking
- 2 tbsp green onions sliced, for garnish
Notes
Storage: Store in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet or microwave until hot. Make-Ahead: Prepare the sauce and chop vegetables in advance; cook tofu and cauliflower just before serving for best texture. Variations: Add a dash of sriracha for heat, or top with sesame seeds for extra crunch. Serve over steamed rice or quinoa for a complete meal.