Teriyaki Tofu with Turmeric Garlic Veg on a bed of Zuchinni & Carrot Noodles

This recipe brings me back! I don’t use a lot of tofu in my cooking anymore. Even though I loved it, I was eating a bit too much of it. Five + times a week, in my opinion, is too darn much!
That being said, it is not a bad thing to indulge in tofu once in a while – you can have whatever you want really, as long as it’s within reason. 🙂
I hope you enjoy this delicious throwback main dish, made by ME! 😀

I don’t mention this in the instructions – but don’t forget to wash your produce! 🙂
Teriyaki Tofu with Turmeric Garlic Veg on a bed of Zuchinni & Carrot Noodles


  • 2.5 cups kale, minus the stems
  • 1-1.5 cups spinach
  • 1/2 a small/medium head of cauliflower
  • 1 medium/large zucchini
  • 2 carrots
  • 1 pkg firm or extra firm organic tofu
  • 1/4 frozen lemon (grated)
  • 2 tbsp turmeric (or more if desired)
  • 3 cloves garlic, pressed, minced or finely grated
  • 2 tbsp powdered ginger (or 1-inch fresh ginger finely grated or chopped)
  • oil (olive,sesame, coconut- I used sesame)
  • Teriyaki sauce for tofu – approx 1/4 of a bottle – I used Premier Japan Organic Gluten Free Teriyaki Sauce
  • Black pepper to taste

  1. Chop up garlic and let sit (build up that allicin!)
  2. Chop and press* tofu, set aside
  3. Chop cauliflower, kale & spinach (set aside into a bowl but keep cauliflower and kale separate from the spinach)
  4. In the bowl with kale & cauliflower, mix in approx 2 tablespoons turmeric, (or to taste) & 1/2 of the 1/4 of frozen grated lemon
  5. Prep the garlic and throw 1/2 into the bowl with cauliflower & kale.
  6. Add a bit of oil and try to coat everything in the bowl.
  7. Spiralize zucchini and carrot into noodles (I have a cheap one from winners, a grater works as well). Mix rest of grated frozen lemon & ginger into the bowl with noodles  (this is into a seperate bowl from the kale, cauliflower & spinach bowl.)
  8. Put 1/2 of remaining garlic in a pan and sauté (for tofu), once ready (approx 1-3 minutes) – throw the tofu in. Once browned (flip every 3-5 minutes), turn off heat and coat with teriyaki sauce. Turn heat back on low once coated.
  9. Place kale & cauliflower in gently oiled pan, wait about 5-7 min then add the spinach. Fry until desired consistency
  10. Put other 1/2 of leftover garlic in another pan and sauté (for noodles) for about 1-3 minutes (depending on how heated your pan is!)
  11. Toss noodles into the pan and gently fry to desired consistency. (no more than 3-5 minutes!)
  12. SERVE! (Feeds approx 2 hungries-4 light eaters)
* To press tofu – wrap in a few paper towels, or cut a paper bag and wrap it around the block of tofu at least twice. Gently press weight for a minute or two onto the tofu to remove excess water. You can also sit something weighing 3-5 lbs or more on top of the tofu for 5-8 minutes, flipping every 2-3 minutes or so.

Originally posted November 17/15.


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