Chipolte-Orange Broccoli & Tofu

PERFECT vegetarian dish!! And luckily I love both tofu and broccoli!! Love that there isn't very many ingredients! Easy to make!

 

4 servings, about 1 1/4 cups each

INGREDIENTS

1 14-ounce package extra-firm water-packed tofu

1/2 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

1/2 cup chopped fresh cilantro

PREPARATION

1. Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes. Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
2. Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.
3. Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes. Remove from the heat and stir in cilantro.

NUTRITION

Per serving: 242 calories; 17 g fat ( 1 g sat , 11 g mono ); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 13 g protein; 4 g fiber; 337 mg sodium; 612 mg potassium.