Salt & Pepper Cauliflower and Tofu Rice Bowl

Bold, crispy, and packed with punchy flavour

The vegan dishes I love the most are the ones that deliver both texture and bold flavour. Our Salt & Pepper Cauliflower and Tofu Rice Bowl does precisely that. Punchy and bold, crispy and moreish. I particularly love the black pepper inspired sauce. Although we won’t claim it to be authentic, the bold flavours are everything we love about warming spicy tofu bowls. If you’re a fan of the classic salt and pepper flavours from your favourite takeaway, this homemade vegan weeknight dinner gives you all that goodness. It’s simple, baked to perfection, and served over fluffy rice with a drizzle of chilli oil to take it up a notch. Easy vegan weeknight dinner perfection.

Why You’ll Love This Vegan Salt & Pepper Cauliflower and Tofu Rice Bowl

Whether you’re looking for a weeknight dinner, this dish is sure to impress with minimal effort.

• Crispy without deep frying – Baking the tofu and cauliflower makes this dish light but still perfectly crunchy.
• Big, bold flavours – The black pepper sauce is rich, slightly sweet, and packed with umami.
• Easy to customise – Add more spice, swap the tofu for mushrooms, or throw in some extra veggies to make it your own.

Ingredients

For the Crispy Baked Cauliflower and Tofu

• 200g firm tofu, cubed
• ½ small cauliflower, chopped into florets
• 1 tbsp cooking oil
• 2 tbsp cornflour
• Big pinch of salt & pepper

For the Black Pepper Sauce

• 1 tsp garlic paste
• ½ tbsp ginger paste
• 1 tsp black pepper
• ½ tbsp sugar
• ½ tbsp cornflour
• 1 tsp rice wine vinegar
• 3 tbsp soy sauce
• 2 tbsp water

For Serving

• Cooked rice
• Chilli oil or flakes
• Spring onion, sliced
• Fresh coriander, chopped

Method

Bake the Cauliflower and Tofu
Preheat your oven to 200°C (400°F). Toss the cauliflower florets with oil, then coat evenly in cornflour. Do the same with the tofu cubes. Spread them out on a lined baking tray and bake for 20 minutes, flipping halfway, until crispy and golden.

Assemble the Dish
While the cauliflower and tofu bake, mix together all the sauce ingredients in a small bowl. Heat a pan over medium heat, then add the crispy tofu and cauliflower along with the sauce. Stir until everything is evenly coated and warmed through.

Serve and Enjoy
Spoon the crispy tofu and cauliflower over bowls of steamed rice. Top with spring onion, fresh coriander, and a drizzle of chilli oil for the perfect finishing touch.

Top Tips

• Maximise Crispiness – Let the tofu and cauliflower sit for 5 minutes after coating in cornflour before baking. This helps the coating stick better and crisp up beautifully.
• Perfectly Timed Rice – Start cooking your rice so it’s ready when the tofu and cauliflower finish baking. Check the cooking time on the packet and plan accordingly.
• Customise the Heat – Love spice? Add extra black pepper or a pinch of chilli flakes to the sauce for an extra fiery kick.

This Salt & Pepper Cauliflower and Tofu Rice Bowl is part of our Vegan Meal Plan Cookbook, designed to make plant-based eating as easy and delicious as possible. Inside, you’ll find 10 simple, flavour-packed recipes, a shopping list, and a weekly meal guide to take the stress out of meal planning. If you’re looking for effortless vegan meals that don’t compromise on taste, grab your copy today!

Get yours here!

Prefer video recipes? Watch us make it on our Youtube Channel

Looking for More Weeknight Recipes? Try These:

• Caramelised Leek Orzo
• Lentil Stew with Creamy Parsnip & Butter Bean Mash
• Vegan Pumpkin Risotto
• Easy 8 ingredient roasted squash & cavolo nero pasta recipe
• Sizzling Spicy Sesame Oil Noodle

Print Recipe

Salt & Pepper Cauliflower and Tofu Rice Bowl

A bold and crispy dish with black pepper sauce, perfect for a comforting and flavourful meal.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Servings: 2 servings

Ingredients

For the Crispy Baked Cauliflower and Tofu

• 200 g firm tofu cubed
• ½ small cauliflower chopped into florets
• 1 tbsp cooking oil
• 2 tbsp cornflour
• Big pinch salt & pepper

For the Black Pepper Sauce

• 1 tsp garlic paste
• ½ tbsp ginger paste
• 1 tsp black pepper
• ½ tbsp sugar
• ½ tbsp cornflour
• 1 tsp rice wine vinegar
• 3 tbsp soy sauce
• 2 tbsp water

For Serving

• cooked rice
• chilli oil or flakes
• spring onion sliced
• fresh coriander chopped

Method

Bake the Cauliflower and Tofu

• Preheat the oven to 200°C (400°F). Toss the cauliflower florets with oil, then coat evenly in cornflour. Separately, toss the tofu cubes in cornflour. Spread both on a lined baking tray and bake for 20 minutes, flipping halfway.

Assemble the Dish

• Heat a pan over medium heat. Add the crispy tofu, cauliflower, and the black pepper sauce. Stir until everything is evenly coated and warmed through. Spoon onto bowls of steamed rice, then top with spring onion, fresh coriander, and a drizzle of chilli oil.

Notes

Tips Maximise Crispiness – For extra crispy tofu and cauliflower, let them sit for 5 minutes after coating with cornflour before baking. This helps the coating stick better. Perfectly Timed Rice – Start cooking your rice so it’s ready when the tofu and cauliflower finish baking. Check the cooking time on the rice packet and begin it that many minutes before the 20-minute bake time is up. Customise the Heat – If you love spice, add extra black pepper or a pinch of chilli flakes to the sauce for an extra kick. This Salt & Pepper Cauliflower and Tofu Rice Bowl is part of our Vegan Meal Plan Cookbook. If you’re looking for effortless vegan meals that don’t compromise on taste, grab your copy today! Get your Vegan Meal Plan Cookbook here!