Ginger Blood Orange Tofu

I’ve been apprehensive to add a veganized orange “chicken” onto the blog because, well it’s so over done. If you google orange chicken vegan, you get a plethora of likely recipes from all over the world. But like all great foods, you can take a common recipe and give it a twist and make it your own. That’s exactly what I did for this.

It’s blood orange season and every week at the farmers market the vendors have been selling an abundance of blood oranges which are my husbands and I’s favorite fruit when it’s in season. It’s a sweet and tart flavor that I wanted to use to spice up my vegan orange “chicken” recipe, and it worked out wonderfully. I then paired it with shaved ginger and used tofu as a chicken substitute that’s baked into a golden perfection. It’s a dish you have tasted before, but not like this, and trust me you won’t want to miss it! I promise this recipe will be loved by any appetite and palette.

It’s packed with extra greens and veggies that even the most pickiest of eaters will have to cave in for. Enjoy this high protein dinner with basmati rice, brown rice, or even quinoa.

This recipe is:

• dairy free

• gluten free

• high protein

• gut friendly & heart healthy

• budget friendly

Save this recipe for your next weeknight meal prep because your future self will be very thankful!

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Serves 3-4 people:

The Goods:

For the “chicken” tofu:

• 2 blocks extra firm tofu, pressed and teared into large bite sized pieces

• 3 tbsp tapioca flour

• 1 tbsp sesame oil

• 1 tsp salt

• 1 tsp granulated garlic

For the blood orange juice:

• 1 cup blood orange juice (or regular orange juice)

• 1/3 cup rice vinegar

• 1/3 cup agave

• 1/2 tsp grated ginger

• 1 tsp granulated garlic

• 1 tsp sriracha

• 3 tsp liquid aminos

For the bowls:

• 1 tbsp sesame oil

• 2-3 green onions, diced

• 1 bell pepper, diced

• 1 head broccolini bunch, stems removed

• Slurry = (1/2 tbsp tapioca flour + 2 tbsp water)

• 2 cups cooked basmati rice

• sesame seeds

The Method:

1. Preheat oven to 425

2. Grab a large mixing bowl and tear the pressed tofu into large bite sized pieces. Pour over the tapioca flour, sesame oil, salt, granulated garlic, and toss everything together until it’s fully coated. Airfry at 450 for 15-17 mins or bake at 425 for 30-35 minutes until the tofu is crispy on the edges. Make sure to toss half way through to make sure everything bakes evenly.

3. As the tofu is baking, make your basmati rice to package instructions. Once done set aside and fluff with a fork and set aside.

4. Next, grab a small bowl and add everything for the blood orange sauce into it. Set aside.

5. When the tofu is almost done or is cooling, grab a large sauce pan and heat on medium high. Once hot, toss in the green onions and sauté for 1-2 minutes. Next add the diced bell pepper and sauté for another 2-3 minutes.

6. As the peppers are beginning to soften, toss in the broccolini tops and cook for about 60 seconds. When the greens begins to get turn bright green, carefully take your cooked tofu and add it into the pan along with the blood orange juice. Cook for 1-2 minutes while stirring.

7. Most likely the liquid will be thin so to help it become thicker like usual orange chicken sauce texture, you’ll need to make a slurry. Make your slurry in a small dish by mixing the tapioca flour with water until the flour has dissolved. Pour that slurry into the pan and watch how quickly the sauce changes. After about 1-2 minutes, the sauce should have gotten thicker. Taste for sweetness or saltiness and then remove from heat. Cover and set aside.

8. To serve, grab some serving bowls and add a generous scoop or two of cooked rice into each bowl. Top with a generous scoop or two of orange chicken tofu with veggies, and then garnish with sesame seeds. Serve immediately while still warm!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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