Vegan General Tso’s Broccoli Cauliflower Bowl Recipe
Savor the bold flavors of General Tso’s with this vegan-friendly bowl recipe! With tofu, broccoli, and cauliflower in a tangy, slightly spicy sauce, this dish is quick, delicious, and perfect for weeknights.
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.
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