Cauliflower Teriyaki + Tofu Alternative


Who doesn’t love a good “boneless wing” appetizer? Endless pieces with a moist yet crisp exterior and a tender center; all marinated in your favorite sauce. Even though I’ve transitioned to plant based eating I still love this classic appetizer and don’t want to lose out on my B-dubs experience (if you know, you know). I already have a recipe for my top tier sauce option, BBQ, here & here. However, I also love a good Asian style sauce and this Teriyaki Sauce recipe is a hit.

This post is a two for one; I will show how I prepare this sauce over Cauliflower and Tofu. Both options are easy to make and the base methods are the same once you’re finished preparing your ingredients.

Let’s get straight into it.

What You Need:

For the “meat”

1 Large Head Cauliflower or 1 1/2 Pack Firm Tofu * 1 Vegan Egg Substitute (I use Just Egg (1/3 Cup) or Follow Your Heart Vegan Egg)

1 Cup Flour (White or Wheat)

Salt & Pepper to Season Flour (about 1/2-1 TBSP each or to preference)

Oil for Frying (Grapeseed or Avocado)


For the Sauce

1 Tbsp Dry Wine

1/3 Cup Soy Sauce

1/3-1/2 Cup Agave

1 Tsp Minced Garlic

1 Tsp Fresh Ginger, Chopped or Grated





*for the Tofu I like to freeze it then thaw it back out before use. I also make sure I squeeze out all excess moisture. I like to press each block between two plates on paper towels and set a few heavy books on top for 20-30 minutes



Lets Do This:


Prepare your Tofu or Cauliflower. For the Cauliflower break off chunks and wash them. Pat dry with a paper towel. For the Tofu break into chunks.

Mix your Flour and Salt and Pepper. Prepare Egg Substitute.

Dip Tofu or Cauliflower first in Egg Substitute then toss in Flour, coating evenly.

Heat 1/2 inch oil in a skillet and drop each piece in one by one. Don’t overcrowd the skillet, you will likely have two batches depending on the size of your skillet.

Fry until each side is golden brown. With the Cauliflower you may have to flip it a few times as they have odd shapes and you want each side to be golden.

Remove each piece from heat and place on a paper towel lined plate.

Pre-heat your oven to 350 degrees Fahrenheit.

Meanwhile prepare your sauce. Heat Wine in a skillet over medium heat. As soon as it starts bubbling toss in your Ginger and Garlic. Toss briefly then add in remaining sauce ingredients. Reduce heat. Toss in your Cauliflower or Tofu.

Drain your “meat” but reserve your sauce over low heat.

For Cauliflower bake 10-15 minutes. For Tofu bake 20-30.

Top with sauce which should now be thickened.






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