Vegan Broccoli Chicken
Discover the perfect plant-based twist on a takeout favorite with this Vegan Broccoli Chicken recipe! Made with protein-packed extra firm tofu and tender-crisp broccoli florets, every bite of this savory dish is a harmonious blend of flavors and textures. The tofu is coated in a flavorful blend of nutritional yeast, garlic powder, and cornstarch, then pan-fried to golden, crispy perfection. Tossed with fragrant minced garlic, a splash of sesame oil, and a zesty soy sauce glaze, this wholesome recipe is packed with umami goodness. Ideal for busy weeknights, this vegan broccoli stir-fry comes together in just 35 minutes and can be made gluten-free with tamari. Serve it over steamed rice or noodles, and garnish with sesame seeds or green onions for a vibrant, restaurant-quality vegan dinner at home!
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 1 block (14 oz) extra firm tofu
- 2 tablespoons olive oil
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.5 cup vegetable broth
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 0.25 teaspoon red pepper flakes
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for about 15 minutes.
While the tofu is pressing, prepare the broccoli by cutting it into bite-sized florets and set aside.
Once the tofu is pressed, cut it into 1-inch cubes.
In a medium mixing bowl, combine the cubed tofu, cornstarch, nutritional yeast, garlic powder, onion powder, black pepper, and 1 tablespoon of soy sauce. Toss everything together until the tofu is well coated.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the coated tofu cubes and cook for about 5-7 minutes, turning occasionally, until they are golden and crispy on all sides.
Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the broccoli florets, red pepper flakes, and vegetable broth to the skillet. Cover and steam the broccoli for about 5 minutes or until it turns bright green and is tender-crisp.
Stir in the crispy tofu and the remaining 2 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Toss the mixture gently to combine and heat through for about 2 minutes.
Serve the Vegan Broccoli Chicken hot, optionally garnished with sesame seeds or chopped green onions for extra flavor.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.3 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 348 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
