Chipotle-Citrus Tofu and Broccoli from One-Dish Vegan and a Giveaway

Chipotle-Citrus Tofu and Broccoli from One-Dish Vegan and a Giveaway

Robin Robertson has another new awesome book out and more on the way in 2014.  This time it’s 150 easy recipes that make delicious one dish meals. It’s filled with soups, stews, pasta, casseroles and more. It’s the perfect book to settle in for the winter with – that’s when I get all domestic. Plus it’s nice to keep the stove and oven on to keep the house cozy.

She’s letting me share her recipe for Chipotle-Citrus Tofu And Broccoli with you here – enjoy! Be sure to enter the giveaway at the bottom of this post for your chance to win a copy of  One-Dish Vegan.

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Chipotle-Citrus Tofu And Broccoli

Serves: 4

Gluten-free The combination of heat from the chipotles and citrus from the orange and lemon juices makes a flavorful sauce that packs a punch for the broccoli and tofu. This can be enjoyed alone or served over rice or quinoa; and, of course, you may substitute another vegetable for the broccoli (cauliflower or asparagus are good choices) or use seitan, tempeh, or cooked beans in place of the tofu.
  • 3 cups small broccoli florets
  • 1 tablespoon vegetable oil
  • 1 pound extra-firm tofu, well drained, blotted dry, and cut into ½‑inch dice
  • 3 scallions, minced
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper
  • ⅔ cup freshly squeezed orange juice
  • 2 chipotle chiles in adobo, pureed or finely minced
  • 1 tablespoon tomato paste
  • 1 tablespoon Dijon mustard
  • 1 teaspoon natural sugar
  • ½ cup water or vegetable broth
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice
  1. Heat about an inch of water in a skillet and bring to a boil.
  2. Add the broccoli and cook until just tender.
  3. Drain and set aside in a bowl.
  4. Wipe out the skillet and add the oil.
  5. Heat the skillet over medium-high heat.
  6. Add the tofu and sauté until golden brown, about 10 minutes.
  7. Add the scallions and garlic, season to taste with salt and pepper, and cook 1 minute longer, then transfer the tofu mixture to the bowl with the broccoli.
  8. In the same skillet, bring the orange juice to a boil.
  9. Reduce the heat to medium, stir in the chipotle, chiles, tomato paste, mustard, sugar, and water, and cook until slightly syrupy, about 5 minutes.
  10. Stir in the cornstarch mixture for about 1 minute to thicken.
  11. Add the lemon juice.
  12. Return the reserved tofu mixture and broccoli to the pan and cook until heated through and glazed with sauce, about 5 minutes.
  13. Serve hot.


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Chipotle-Citrus Tofu and Broccoli from One-Dish Vegan and a Giveaway


  1. Tracy Thornburg says

    This new gem by my favorite cookbook author looks fabulous. I’m so hungry already just reading this recipe! lol

  2. J.O. Miller says

    YUM-o! This looks so good. I’ve been looking for a main dish for this coming Thanksgiving, and I think this might be it! Thanks to you and Robin for sharing it. :)

  3. says

    We had this book from the library, and then all of a sudden it had to be returned before we’d made good use of it. We tried a chickpea-kale stew just before taking it back, since we had all the ingredients anyway, and it was an excellent stew. We loved the leftovers, too.

  4. Deb E says

    My fave is a quick one! I always have a quick cooking grain like millet around, then throw some veggies in. The key is to already have the veggies prepped, which I do since I like to snack on raw ones. I must get back into using tofu.

  5. RubyShooZ says

    I want this! The recipe shown looks delicious and I like the idea of the book.

    Thanks for a great giveaway and review. Good luck to all.

  6. Janet says

    My favorite one-dish meal is Tortilla Soup in the Vitamix – with black beans, corn, olives, and extra chiles. I’m a long time fan of Robin Robertson’s books and am currently exploring Kathy Hester’s … on the verge of ordering a smaller size crock pot. :-)

  7. Adrienne says

    Mine is actually another of her recipes, a pasta with carrots, bok choy and baked tofu that my kids, and I, eat at least every other week. It’s my favorite go to recipe!

  8. mags says

    kathy, robin and publisher – thanks so much for the giveaway!

    my favorite one-pots right now are out of kathy’s book ‘the great vegan bean book’. right this minute my slow cooker is loaded up with ‘super simple mexican quinoa with black beans’. it smells so good! thanks for your love of cooking, kathy, and sharing your good-for-me-meal-magic!

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