Ingredients
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2 heads cauliflower, separated into florets
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3 tablespoons olive oil
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½ teaspoon garlic salt
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½ teaspoon freshly ground black pepper
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1 (12 ounce) bottle teriyaki glaze (such as Kikkoman®)
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1 (16 ounce) package extra-firm tofu, cut into twelve 1/2-inch-thick slices
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3 green onions, chopped
Directions
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Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
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Combine cauliflower florets, olive oil, garlic salt, and pepper in a large mixing bowl; mix thoroughly.
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Place cauliflower florets on the grill pan and roast for 20 minutes, mixing and turning halfway.
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Place florets in a food processor in batches and pulse into rice-sized pieces. Cover riced cauliflower and keep warm.
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Preheat Panasonic® Countertop Induction Oven to Medium-High.
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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.
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Serve grilled tofu over riced cauliflower topped with desired amount of teriyaki glaze. Garnish with green onions.
