Go Back

Baked Cauliflower and Tofu Skillet

Crisp roasted tofu and browned cauliflower tossed together in a sweet-savory soy-ginger sauce, ready in about 45 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Calories: 245
Ingredients Method

Ingredients
  

  • For the Cauliflower and Tofu
  • 1 block 14 to 16 oz extra-firm tofu, pressed
  • 1 medium head cauliflower cut into florets
  • 3 tablespoons olive oil divided
  • 1 tablespoon cornstarch
  • Salt and black pepper to taste
  • For the Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 2 garlic cloves minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red chili flakes optional
  • 2 tablespoons water
  • 2 scallions sliced, for serving

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Cut the pressed tofu into 1-inch cubes. Toss with 1 tablespoon olive oil and the cornstarch until coated, then season lightly with salt.
  3. Toss the cauliflower florets with the remaining olive oil, salt, and pepper.
  4. Spread the tofu and cauliflower in a single layer on the baking sheet, keeping them separate.
  5. Roast 25 to 30 minutes, flipping once, until the tofu is golden and the cauliflower is browned.
  6. Whisk together the soy sauce, rice vinegar, maple syrup, garlic, ginger, chili flakes, and water.
  7. Heat a skillet over medium heat. Add the roasted tofu and cauliflower, then pour the sauce over top.
  8. Toss gently 2 to 3 minutes until the sauce thickens and coats everything. Top with scallions and serve.