Grilled Teriyaki Tofu with Roasted Cauliflower Rice

Grilled Teriyaki Tofu with Roasted Cauliflower Rice

Ingredients

  • 2 heads cauliflower, separated into florets
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 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


Directions

  1. Preheat Panasonic(R) Countertop Induction Oven to Medium on the "Grill" setting.
  2. Combine cauliflower florets, olive oil, garlic salt, and pepper in a large mixing bowl; mix thoroughly.
  3. Place cauliflower florets on the grill pan and roast for 20 minutes, mixing and turning halfway.
  4. Place florets in a food processor in batches and pulse into rice-sized pieces. Cover riced cauliflower and keep warm.
  5. Preheat Panasonic(R) Countertop Induction Oven to Medium-High.
  6. 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.
  7. Serve grilled tofu over riced cauliflower topped with desired amount of teriyaki glaze. Garnish with green onions.

04/09/2018
Grilled Teriyaki Tofu with Roasted Cauliflower Rice, recipe PT15M PT1H 5 455 calories

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