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

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Tofu and Broccoli

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.

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

Print Recipe
5 from 1 vote

Chipotle-Citrus Tofu And Broccoli

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: tofu
Servings: 4 servings
Calories: 157kcal
Author: Kathy Hester

Ingredients

  • 3 cups small broccoli florets
  • 1 tablespoon vegetable oil
  • 1 pound extra-firm tofu well drained, blotted dry, and cut into 1/2‑inch dice
  • 3 scallions minced
  • 2 garlic cloves minced
  • Salt and freshly ground black pepper
  • 2/3 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
  • 1/2 cup water or vegetable broth
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice

Instructions

  • Heat about an inch of water in a skillet and bring to a boil.
  • Add the broccoli and cook until just tender.
  • Drain and set aside in a bowl.
  • Wipe out the skillet and add the oil.
  • Heat the skillet over medium-high heat.
  • Add the tofu and sauté until golden brown, about 10 minutes.
  • 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.
  • In the same skillet, bring the orange juice to a boil.
  • Reduce the heat to medium, stir in the chipotle, chiles, tomato paste, mustard, sugar, and water, and cook until slightly syrupy, about 5 minutes.
  • Stir in the cornstarch mixture for about 1 minute to thicken.
  • Add the lemon juice.
  • Return the reserved tofu mixture and broccoli to the pan and cook until heated through and glazed with sauce, about 5 minutes.
  • Serve hot.

Nutrition

Calories: 157kcal | Carbohydrates: 16g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Sodium: 172mg | Potassium: 538mg | Fiber: 2g | Sugar: 7g | Vitamin A: 13.2% | Vitamin C: 104.3% | Calcium: 8.1% | Iron: 12.4%

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

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Comments

  5. 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. 🙂

    Reply

  7. 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.

    Reply

  12. My favorite one pot meal is this recipe I found on Pinterest:

    I just veganize it by using meatless Italian sausage, almond milk and cheeze. Super, super good.

    Reply

  28. 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.

    Reply

  34. 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.

    Reply

  37. 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. 🙂

    Reply

  43. 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!

    Reply

  45. 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!

    Reply

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