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Veg & Tofu Teriyaki with Riced Cauliflower & Broccoli

Keto & Low Carb
Meal Prep
Quick & Healthy
Vegan & Plantbased
Veg & Tofu Teriyaki with Riced Cauliflower & Broccoli
Carbs 36
Time 15 mins
Calories 355
Serves 2 people
Veg Servings 2


  • 1 Pouch Fullgreen Riced Cauliflower with Broccoli
  • 30ml low salt soy sauce
  • 15ml toasted sesame oil
  • 1/2 tsp chilli flakes
  • 15g fresh root ginger - peeled and grated
  • 2 garlic cloves - grated
  • Juice and zest of 1 lime
  • 2 tbsp agave nectar
  • 1/2 tsp cornflour mixed with 1 tbsp of water
  • 200g Tofu, cut into bite sized cubes
  • ½ Red Bell Pepper - sliced
  • 50g Tenderstem Broccoli
  • 50g Sugar Snap Peas
  • 1 Scallion to garnish
  • 15g Toasted Sesame Seeds


  1. 1 Heat a wide non-stick pan with a small drizzle of oil over a medium-high heat. Once hot, add the tofu cubes and cook for about 4 minutes until they’ve started to brown and crisp.
  2. 2 Meanwhile, combine all the ingredients for the teriyaki sauce in a small bowl. Mix well and set aside.
  3. 3 Add the red pepper, sugar snap peas and broccoli to the pan and cook for a further 3 minutes or until the veg are vibrant in colour and have started to soften.
  4. 4 Stir in the teriyaki sauce and cook for 2 minutes until the tofu and veg are coated in a glossy, sticky sauce. Remove from the heat and mix in 2/3 of the sesame seeds. Leave the rest for garnish.
  5. 5 When the Tofu and Veg are almost done, heat the Riced Cauliflower & Broccoli in the microwave, following the instructions in the back of the pouch.
  6. 6 Fill the bottom of a bowl with the Riced Cauliflower & Broccoli. Top with the teriyaki tofu & veg. sprinkle the remaining sesame seeds and garnish with some finely sliced scallions. Enjoy!


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