Grilled Teriyaki Tofu with Roasted Cauliflower Rice

Grilled Teriyaki Tofu with Roasted Cauliflower Rice Grilling in the Panasonic CIO really brings out the flavor of this teriyaki tofu with those perfect caramelized grill marks as well as the flecks of charred goodness adding a perfect nutty flavor to the roasted cauliflower.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 26 mins

    TOTAL : 51 mins

    SERVING : 4

    YIELD : 4 servings

  • Preheat Panasonic® Countertop Induction Oven to Medium on the “Grill” setting.

    Advertisement
  • 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.

Per Serving: 330 calories; protein 20.3g; carbohydrates 32g; fat 15.9g; sodium 3657.5mg. Grilling time may vary due to the size of the cauliflower florets. If necessary, grill florets in separate batches. Keep the first batch covered and warm (same for the tofu).