Serves 4
30 min
Chipotle-Orange Broccoli & Tofu
Recipe GLPR6baf94da0037a9
A vibrant fusion of crispy tofu and tender broccoli florets tossed in a zesty chipotle-orange glaze. The heat of smoked chilies balances beautifully with the brightness of fresh citrus, while cilantro adds a fresh finishing touch. Ready in just 30 minutes, this plant-based main is both satisfying and full of flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 (14-ounce) package extra-firm water-packed tofu
½ teaspoon salt, divided
3 tablespoons canola oil, divided
6 cups broccoli florets
1 cup orange juice
1 tablespoon minced chipotle in adobo, seeded if desired
½ cup chopped fresh cilantro
Directions
Drain the tofu package and press the block between paper towels or in a tofu press to remove excess moisture. Cut the tofu into ½-inch cubes.
Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Once hot, add the tofu cubes in a single layer and cook for 6-8 minutes, stirring occasionally, until the cubes are golden and crispy on multiple sides. Season with ¼ teaspoon of salt and transfer to a plate.
In the same skillet, add the remaining 1 tablespoon of oil. Add the broccoli florets and cook for 5-7 minutes, stirring occasionally, until the broccoli is tender-crisp with light browning. Season with the remaining ¼ teaspoon of salt.
In a small bowl, whisk together the orange juice and minced chipotle in adobo until combined.
Pour the chipotle-orange mixture over the broccoli in the skillet and return the crispy tofu to the pan. Toss everything together and cook for 2-3 minutes, until the sauce slightly reduces and coats the ingredients.
Remove from heat and stir in the fresh cilantro. Divide among four bowls and serve warm.
