The Orange You-Glad-It’s-Not-Chicken Tofu
Vegan Orange Tofu
Prep Time: 10 min | Cook Time: 30 min | Serving Size: 5 people
Recipe adapted from the lovely Chef Chloe Coscarelli
2 Packages of Firm/Extra Fim Tofu
2 Packages of White Button Mushrooms
2 Red Bell Peppers
2 Cups of Orange Juice
5, 1” Peels from an Orange (Using a peeler on the outer skin of the orange)
4 tbsp of Agave
3 tbsp of Soy Sauce
1 tbsp Chilli or other Type of Hot Sauce (only if you like a little kick)
1 tbsp freshly peeled/grated fresh ginger (or can just use ground ginger)
2 tbsp of Olive Oil
2 tbsp of Minced Garlic
Trader Joe’s Vegan Chickenless seasoning
Cilantro to Garnish
2 Cups of Brown or White Rice
Prep your Tofu. Drain it, dry it, and break it into small nugget sized pieces. Toss into a bowl and season with olive oil, TJ’s vegan chickless seasoning, paprika, garlic powder, cumin, ginger, black pepper, cayenne pepper, basil, and oregano (we normally use around 1-2 tsp of each).
Once the tofu is seasoned, it’s time to cook it. You have multiple options depending on what tools you have in your kitchen. We highly suggest using an air fryer, if you have one. If you don’t we highly suggest getting one...seriously, it will change your life. Either way, place your tofu on a tray and insert into your air fryer or oven. Cook for about 30 minutes, until the pieces are nice and crispy. Don't be afraid to move them around to cook all sides. Chef Chloe coats her tofu in cornstarch and fries them in oil, which is a messier and slightly less healthy option.
While the tofu is air frying/baking/frying, prep your veggies. Slice your red bell peppers into long strips and cut your mushrooms into quarters or halves.
Heat up a large saucepan/pot (or wok if you have one) and add some olive oil. Toss in the peppers and let cook for a few minutes. Then add the mushrooms. Add in some of the freshly peeled/grated ginger as well.
As everything else is cooking, it’s time to make the sauce. In a large mixing bowl, combine the orange juice, soy sauce, fresh ginger, coriander, orange peels, agave, chilli/hot sauce, and minced garlic. Sometimes we’ll even dilute the sauce with a few tbsp of water.
Once the tofu is ready, combine it to the pan with the veggies. Then pour in the sauce mixture.
Keep on medium-high heat and cook until the sauce bubbles down to a thick syrupy sauce. Stir occasionally. If the sauce is too watery, or is taking too long to thicken, feel free to add a tbsp mixture of flour/cornstarch and water.
Once the sauce is nice and thicc, turn off the heat and serve over rice.
Garnish with cilantro.