By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
235 cal · 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.
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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.
Comments
Every ingredient is available at any Charlotte chain—tofu and chipotle are mainstream now, and orange juice and cilantro are produce staples. The real cost driver is the tofu at roughly $3–4 per block, yielding under $3 per serving even with fresh broccoli and citrus, which is solid for a vegetarian main. The stated 30 minutes is honest if you buy pre-pressed tofu; if you're pressing it yourself, add 15 minutes. This reheats well the next day and suits a weeknight family dinner, though it will feel fussy to picky eaters who resist the heat-and-acid combo.
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