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Chipotle-Orange Broccoli & Tofu

Chipotle-Orange Broccoli & Tofu

Chipotle peppers add kick to this tofu and broccoli stir-fry recipe. If you’re shy about spice, cut back on the amount or leave them out completely. Serve over brown basmati rice.


  • 1 14-ounce package extra-firm water-packed tofu
  • ½ 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
  • ½ cup chopped fresh cilantro


  • Drain tofu and pat dry; cut into ½- to ¾-inch cubes. Sprinkle tofu on all sides with ¼ 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.
  • Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining ¼ 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.
  • 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.


  • Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD 4 servings, about 1 ¼ cups each
ACTIVE TIME 30 minutes
TOTAL TIME 30 minutes


Per serving 242 Calories
Total Fat 17 g
Saturated Fat 1 g
Mono Saturated Fat 11 g
Cholesterol 0 mg
Sodium 337 mg
Fiber 4 g
Protein 13 g
Potassium 612 mg
Added Sugars 0 g
Total Sugars 6 g
Calcium 233 mg
Chromium 1 mcg
Folate 112 mcg
Omega-3 1 g
Omega-6 3 g
Vitamin E 4 mg
Zinc 2 mg
Vitamin B3 1 mg
Carbohydrate Servings 1

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