Vegan Tofu & Broccoli Quinoa Bowl

Vegan Tofu & Broccoli Quinoa Bowl

My all time favorite take out is Chinese Food. It was just about every week that we would order out. Whether it was for lunch or dinner my meal was always the same- Chicken & Broccoli. I can now happily say it’s a past favorite. It’s been almost two years since I went vegan {It hurts my heart remembering at one point I helped contribute to the pain of animals}. So being a vegan, I could never-ever order that meal again-ever, nor would I ever want to. Yuck! I started replacing that meal with a similar yet cruelty free version. I started ordering “Bean Curd & Broccoli”. I ordered it so much I wanted to recreate the dish myself.

I love being challenged by my family to veganize any dish. I took initiative and created my {take-in} version of Tofu and Broccoli. I was quite surprised how good it turned out. I was happy to see how simple yet amazingly crispy those little bite size tofu cubes got. Hey It was so delicious that I will continue to make this my go to weekly cook-in dish.


To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.

Then, slice the Tofu block in strips then, again. Repeat until you get small cubes of Tofu. Lightly sprinkle the sea salt over the tofu & set aside.

Fill a large pot with water, bring to a boil.

While waiting for the water to boil. Place a skillet on medium-high heat add coconut oil and tofu cubes. Let the Tofu cook about 5 minutes on the first side. Do not move it so it gets that golden crust. Once it has that golden crust, add the minced garlic and flip the tofu, repeat on all sides. Then remove from heat and transfer the pan fried tofu to the baking sheet in an seven layer.

Preheat your oven to 350F. Using parchment paper line a baking sheet and set aside. Place the baking sheet in the oven. Let it cook while the oven preheats to 350F. Remember you just want to crisp the tofu a little more since it’s already fried.

Add the broccoli to the boiling water & cook about 4 minutes until tender. Then drain and set aside.

Once oven is heated to 350F, cook the tofu an additional 8-10 minutes. Just until you’re desired texture. I like mine golden & kind of chewy.

Meanwhile, mix the vegetable broth, coconut aminos, sesame oil, maple syrup, ground ginger and corn starch to make the sauce, whisk it until it’s smooth and the cornstarch is completely combined.

Remove the baked Tofu from the oven, add it back to a clean skillet. Finally add the sauce to the tofu, stirring constantly until thick. Add in broccoli & serve with a side of quinoa or choice of rice.


Print Recipe
Vegan Tofu & Broccoli Quinoa Bowl
Tofu and Broccoli in a brown sauce is a vegan Chinese-inspired meal that is quick and simple to make in your own kitchen!
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Brown Sauce
Tofu
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Brown Sauce
Tofu
Instructions
  1. To begin, start by draining the tofu. Squeeze the tofu and rid it of as much water as you can with your hands with little pressure. Next, wrap the tofu in a dish towel and then place a heavy dinner plate on top as a press. Let it press a good 15-20 minutes before using the tofu in this recipe.
  2. Then, slice the Tofu block in strips then, again. Repeat until you get small cubes of Tofu. Lightly sprinkle the sea salt over the tofu & set aside.
  3. Fill a large pot with water, bring to a boil.
  4. While waiting for the water to boil. Place a skillet on medium-high heat add coconut oil and tofu cubes. Let the Tofu cook about 5 minutes on the first side. Do not move it so it gets that golden crust. Once it has that golden crust, add the minced garlic and flip the tofu, repeat on all sides. Then remove from heat and transfer the pan fried tofu to the baking sheet in an seven layer.
  5. Preheat your oven to 350F. Using parchment paper line a baking sheet and set aside. Place the baking sheet in the oven. Let it cook while the oven preheats to 350F. Remember you just want to crisp the tofu a little more since it’s already fried.
  6. Add the broccoli to the boiling water & cook about 4 minutes until tender. Then drain and set aside.
  7. Once oven is heated to 350F, cook the tofu an additional 8-10 minutes. Just until you're desired texture. I like mine golden & kind of chewy.
  8. Meanwhile, mix the vegetable broth, coconut aminos, sesame oil, maple syrup, ground ginger and corn starch to make the sauce, whisk it until it’s smooth and the cornstarch is completely combined.
  9. Remove the baked Tofu from the oven, add it back to a clean skillet. Finally add the sauce to the tofu, stirring constantly until thick. Add in broccoli & serve with a side of quinoa or choice of rice.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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