I don’t know about you but I love sauteing tofu and veggies on the weekend. Normally it’s the same thing over and over, just some soy sauce and lots of garlic powder. This time I decided to change it up a little by making a new-to-me sauce. Orange sauce. I had such success with the sweet and sour sauce that I thought why not try another fruit based sauce for tofu and veg. And try it with some yum veg and brown rice. Enjoy this quick meal of vegan and gluten-free Sauteed Orange-Glazed Tofu and Veggies.
This turned out to be a relatively quick meal to make. One that I would even make during the week if I was feeling peckish. The longest part of this whole cooking process? The brown rice! I only had a bag of real rice, not quick rice, so it took 45 minutes to cook it. The slicing of tofu and veggies and cooking of tofu and veggies and making the glaze? Only about 20. So if you have quick-rice, then easy and quick meal it it. And you know what? I actually loved this sauce! I thought the orange juice would totally overpower everything else and give it a weird flavor, but it didn’t. It was so lightly flavored and not too sweet from the juice or the syrup that I wanted to just eat it all up! This will definitely be in my weekend playlist. If you want to make it more gravy-like just add a little cornstarch with a little veg broth to thin it out and cover everything. Mmm.
Start by getting your brown rice going before anything else. Even if you have minute rice, this meal won’t take long to get together. Drain tofu and press out a little liquid – don’t press out all liquid as you will need it to help brown the tofu. Slice tofu into chunks, slice shallots thinly and mince garlic. Pour about one tablespoon olive oil into pan then dump in tofu, shallots, and garlic and saute at medium-low heat until tofu is browned. Once browned dump in the defrosted chopped broccoli (love frozen chopped veg!) and sliced mushrooms and turn heat up to just over medium heat and saute until all liquid is gone and mushrooms and broccoli start getting browned. In a measuring cup squeeze orange juice and Dijon mustard, and pour in maple syrup and tamari sauce and mix. Once veggies are browned pour in orange juice mixture and turn heat back down to medium-low heat. Mix and let veggies marinate in liquid about 10 minutes. Once brown rice is done portion out rice and veg and enjoy!
1 Cntr Nasoya Black Soybean TofuPlus Firm Tofu
1 Tsp Black Pepper
2 Tsp Ginger
2 Shallot, sliced
6 Cloves Garlic, minced
1 Cntr Baby Bella Sliced Mushrooms
1 Bag Frozen Chopped Broccoli, defrosted
1/2 C Fresh Orange Juice
2 Tbsp Nature’s Promise Maple Syrup
3 Tbsp Gluten-Free San-J Tamari Sauce
1 Tsp Frenchs Dijon Mustard
1 C Brown Rice, cooked as directed on box
1. Press liquid from tofu – not all just some.
2. Chop tofu into small pieces.
3. Slice shallots thinly and mince garlic, then add tofu, garlic, and shallots to saute pan with about one tablespoon olive oil. Sprinkle pepper and ginger over everything.
4. Mix and saute until tofu is browned then add sliced mushrooms and defrosted broccoli to the pan and saute.
5. Mix orange juice, maple syrup, soy sauce, and mustard in a measuring cup.
6. Once all liquid is gone from the saute pan and veggies are starting to get browned, add sauce to the pan and mix on low heat about 10 minutes.
7. Enjoy over brown rice.