Grilled Teriyaki Tofu with Roasted Cauliflower Rice recipe
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- 2 heads 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
Nutrition Info
- 329.8 caloriescarbohydrate: 32 gcholesterol: : -fat: 15.9 gfiber: 8 gprotein: 20.3 gsaturatedFat: 2.2 gservingSize: -sodium: 3657.5 mgsugar: 19.9 gtransFat: : -unsaturatedFat: : -
Directions Grilled Teriyaki Tofu with Roasted Cauliflower Rice
Directions
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Preheat Panasonic® Countertop Induction Oven to Medium on the \"Grill\" setting.
Combine cauliflower florets, olive oil, garlic salt, and pepper in a large mixing bowl, mix thoroughly.
Place cauliflower florets on the grill pan and roast for 20 minutes, mixing and turning halfway.
Place florets in a food processor in batches and pulse into rice-sized pieces. Cover riced cauliflower and keep warm.
Preheat Panasonic® Countertop Induction Oven to Medium-High.
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.
Serve grilled tofu over riced cauliflower topped with desired amount of teriyaki glaze. Garnish with green onions.