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Cauliflower Kung Pao Meal Prep Bowls

These vegetarian Cauliflower Kung Pao Meal Prep Bowls are a quick and easy lunch idea! 
Course Main Dish
Cuisine Asian
Keyword Cauliflower Kung Pao
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 meals

Ingredients

  • 3 Cauliflower Kung Pao Bowls
  • 1 cup frozen edamame
  • 1 medium zucchini chopped
  • 1 block extra firm tofu
  • 1 tbsp olive oil
  • 1 tbsp coconut aminos or soy sauce
  • 1 tbsp arrowroot starch or corn starch

Instructions

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper.

Tofu

  • To prepare the tofu: drain the water and gently use your hands so squeeze out some of the liquid.
  • Cut the tofu into 1 in blocks.
  • Place the tofu on a dishtowel on top of a cutting board or sheet pan. Top with a heavy pot and leave the tofu to rest for 30 minutes. This will allow the extra water to drain.
  • Add the tofu, olive oil, coconut aminos, and arrowroot starch to a bowl and toss together.
  • Spread the tofu on the parchment-lined baking sheet and bake for 20 minutes, flipping after 10 minutes.

Meal Prep Bowls

  • While the tofu is baking, prepare your Cauliflower Kung Pao Bowls by microwaving each for 2 minutes.
  • Place one Cauliflower Kung Pao box into each meal prep container.
  • Add in the diced zucchini and edamame. Don't worry, the veggies will heat when you reheat your meal at work.
  • Once your tofu is done cooking, evenly divide it between the 3 meal prep containers.
  • Allow to cool and then cover and store in the refrigerator until work!