Chipotle Orange Broccoli and Tofu

Yield: 4


  • 1 (14-oz) package extra-firm water-packed tofu
  • 1/2 tsp. Himalayan salt, divided
  • 3 Tbsp. Coconut or Canola oil, divided
  • 6 C. broccoli florets
  • 1 C. orange juice
  • 1 Tbsp. minced chipotle in adobo
  • 1/2 C. chopped fresh cilantro


  1. Drain tofu and pat dry; cut into 1/2 inch cubes.
  2. Sprinkle tofu on all sides with 1/4 tsp. of the salt.
  3. Heat 2 Tbsp. of the oil in a large nonstick skillet over medium-high heat.
  4. Add tofu and cook in a single layer, stirring every couple of minutes until golden brown.
  5. Transfer to a plate.
  6. Add the remaining 1 Tbsp. of oil and broccoli to the pan and sprinkle with remaining 1/4 tsp. of salt; cook, stirring about 1 minute.
  7. Add orange juice and chipotle, stirring frequently until broccoli is just tender.
  8. Return tofu to the pan.
  9. Cook gently, stirring, until tofu is heated through; remove from heat and stir in cilantro.
  10. Taken from Eating Well magazine.