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 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 3meals
Ingredients
3Cauliflower Kung Pao Bowls
1cupfrozen edamame
1mediumzucchinichopped
1blockextra firm tofu
1tbspolive oil
1tbspcoconut aminosor soy sauce
1tbsparrowroot starchor 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!