Vegan General Tso’s Broccoli Cauliflower Bowl
These General Tso’s Broccoli Cauliflower Bowls with Tofu bring a plant-based twist to a classic dish, perfect for those who crave savory, slightly spicy flavors. Packed with protein from tofu and loaded with tender veggies, this recipe is a satisfying, wholesome meal for any night of the week. The sauce is a delightful balance of salty, tangy, and sweet, coating every bite in a rich, mouthwatering flavor.

In just 25 minutes, you can create these vibrant bowls that are both nutritious and bursting with flavor.
Why You’ll Love General Tso’s Broccoli Cauliflower Bowls
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Nutrient-Rich: Loaded with protein, vitamins, and fiber from tofu, broccoli, and cauliflower.
- Flavorful Sauce: The sauce brings a bold mix of savory, sweet, and spicy flavors.
- Vegan & Gluten-Free: Ideal for plant-based and gluten-free diets (using tamari).
- Customizable Heat: Adjust the crushed red pepper flakes to control spice level.
What You Need to Make General Tso’s Broccoli Cauliflower Bowls
For specific ingredient amounts, see the recipe card below.
- Sauce Ingredients: Soy sauce or tamari, brown rice vinegar, maple syrup, mirin, cornstarch, garlic powder, dried ginger, and crushed red pepper flakes.
- Bowl Ingredients: Extra firm tofu, cauliflower, broccoli, vegetable broth, and scallions for garnish.
How to Make General Tso’s Broccoli Cauliflower Bowls
- Prepare the Sauce
In a small bowl, whisk together the soy sauce (or tamari), vinegar, maple syrup, mirin, cornstarch, garlic powder, ginger, and crushed red pepper flakes until smooth. Set aside. - Cook the Tofu and Cauliflower
Heat a large nonstick skillet over medium-high heat. Add the cubed tofu and cauliflower and cook, stirring occasionally, until the tofu starts to turn golden on the edges. - Steam the Vegetables
Add the vegetable broth to the skillet, cover, and let steam for 6 minutes. Then add the broccoli, cover again, and cook for an additional 3 minutes, until both the cauliflower and broccoli are tender. - Add the Sauce
Stir the sauce once more to ensure the cornstarch is fully incorporated, then pour it into the skillet. Toss everything to coat the vegetables and tofu in the sauce. Let cook for 4-6 minutes, until the sauce thickens slightly. - Serve
Divide the mixture into four bowls and garnish with sliced scallions for a fresh finish.
Commonly Asked Questions
Can I make this recipe gluten-free?
Yes! Use tamari instead of soy sauce to make the dish gluten-free without sacrificing flavor.
How can I make the tofu extra crispy?
To achieve extra crispy tofu, coat the cubes lightly in cornstarch before pan-frying. This will add a slightly crispy texture to the tofu.
What can I use instead of mirin?
If you don’t have mirin, you can substitute with a splash of rice vinegar and a pinch of sugar to mimic the slight sweetness.
How spicy is this dish?
The crushed red pepper flakes add a mild heat, but you can adjust the spice level by adding more or reducing it to taste.
Can I store leftovers?
Yes, leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.

Vegan General Tso’s Broccoli Cauliflower Bowl Recipe
Ingredients
Sauce:
- 6 tablespoons soy sauce or tamari
- ¼ cup brown rice vinegar
- 2 tablespoons maple syrup
- 2 tablespoons mirin
- 2 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon dried ginger
- ½ teaspoon crushed red pepper flakes
Bowl:
- 1 14 ounces block extra firm tofu, drained, pressed, cut into ½ inch cubes
- 2 cups bite-sized cauliflower florets
- ½ cup vegetable broth
- 2 cups bite-sized broccoli florets
- Scallions thinly sliced
Instructions
- Add the soy sauce, vinegar, maple syrup, mirin, cornstarch, garlic powder, ginger, and crush red pepper to a small bowl and whisk until everything is combined. Set aside.
- Heat a large non stick skillet over medium-high heat. Add the tofu and cauliflower and cook until the edges of the tofu have started to turn slightly gold, toss with a spatula every few minutes as needed.
- Add the vegetable broth to the skillet and cover, let steam for 6 minutes. Add the broccoli, cover and let simmer an additional 3 minutes until the cauliflower and broccoli are fork tender.
- Mixx the sauce up to make sure the cornstarch isn’t sticking to the bottom of the bowl. Add the sauce to the skillet and toss to coat the vegetables and tofu. Let cook for 4-6 minutes until the liquid bubbles lightly and thickens slightly.
- Transfer to four serving bowls and garnish with scallions.