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Orange Glazed Tofu & Cauliflower

Sweet and tangy orange glaze coats crispy pillowy tofu and perfectly crisped cauliflower. You may be willing to give up your orange chicken for this vegan option.


  • 1 pound extra-firm tofu, pressed and drained

  • 1/2 large or 1 small head cauliflower, trimmed and chopped in small florets (approx 2 cups)

  • 2 cups flour*

  • 4 T sesame oil, divided

  • Spices: Salt, pepper, garlic powder, onion powder, chili powder (if desired)

  • 2 cup freshly squeeze orange juice

  • 2 cloves garlic, peeled and minced

  • 1/2 cup soy, or tamari sauce

  • 2 T rice vinegar

  • 2 T corn starch, dissolved in 2 T hot water

  • Garnish: Chopped green onions and sesame seeds


  1. Cut tofu into 1/2 inch cubes after being pressed and drained for at least 30 minutes

  2. Toss tofu in 1 cup flour, 2 T sesame oil and sprinkle with spices

  3. Lay in single layer on baking sheet and bake at 400 degrees for 15 minutes, carefully flip and bake an additional 15 minutes

  4. In a separate bowl and baking sheet, similarly toss the cauliflower bites in flour, oil and spices and layer on baking sheet, baking for 30 minutes, flipping once carefully in the middle

  5. Meanwhile, gently simmer orange juice in a small sauce pan, slowing reducing it as water evaporates and leaves thick orange glaze, 5-10 minutes

  6. Stir in garlic, soy sauce, rice vinegar and corn starch slurry and let simmer an additional minute. Add water to thin if needed

  7. Toss baked tofu with 1/2 the orange glaze and cauliflower with the other 1/2 glaze in separate bowls

  8. Sprinkle chopped green onions and sesame seeds and serve together over steamed rice

* to make gluten free, use a few tablespoons of corn starch or a gluten free flour to coat


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