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    Home » Main Dish

    Tofu Orange Veggie Skillet

    Published: August 5, 2020 | 10:57 pm, Modified: Aug 23, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Tofu Orange Veggie Skillet 🥕A savory and delicious one-pan recipe made with seared tofu, cauliflower, carrots, chickpeas, and citrusy slices of fresh orange. Vegan, gluten-free, & oil-free.

    A plate with vegan tofu orange veggie skillet and a side of wild rice.

    I'm one of those cooks who loves the simplicity of a one-pot meal, like my favorite rustic veggie soup or our easy lentil soup recipe. A few years ago, my husband ran across a one-pan recipe that caught his attention. It looked really good, but he had some ideas of his own.

    The original recipe for called for orange juice. Since we had an abundance of fresh oranges in our yard, he decided to boost the flavor and texture with the addition fresh orange slices and pan-seared tofu cooked without oil. The contrast of juicy sweet orange combined with the flavors and textures of carrots, cauliflower, chickpeas and tofu is so tasty! This tofu orange veggie skillet is loaded with protein, vitamin C and contains no added fat.

    Jump to:
    • Why this recipe works
    • Ingredients
    • 🥕Tofu Tips
    • Instructions
    • 🥕Serving Suggestions
    • Equipment
    • 🥕FAQ's
    • Recipe
    • Food Safety
    • Comments
    Tofu carrots chickpeas oranges cauliflower on a plate with rice.

    Why this recipe works

    • Loaded with fresh, nutrient-rich ingredients
    • 100% plant-based
    • Delicious and super satisfying
    • Gluten-free and no added oil
    • Everything cooks in one pan
    • It's colorful and so appetizing!

    Ingredients

    Tofu, oranges, carrots, cauliflower and chickpeas in bowls.

    🥕 See the printable recipe below for quantities & details

    • Tofu - firm
    • Chickpeas - canned or pre-cooked
    • Cauliflower - fresh or frozen
    • Carrots - fresh or frozen
    • Fresh orange - slices
    • Paprika 
    • Cumin
    • Sea salt - coarse
    • Vegetable broth
    • Orange juice
    • Orange zest
    • Fresh herbs - basil, mint, parsley - your choice

    🥕Tofu Tips

    Sometimes people are a bit intimidated by tofu because they don’t know what to do with it or are worried they’ll prepare it incorrectly. Here’s a little tip: Tofu is very forgiving. You can add almost anything you want and it will turn out tasty! It’s hard to undercook or overcook. In fact, you don’t even have to cook it in some recipes.

    Tofu is subtle in flavor and is perfectly suited for marinades and seasonings. It absorbs the flavors of whatever you prepare it with. Once you learn the basics about preparing tofu, it will quickly become one of your favorite ingredients.

    🥕 Learn more about tofu in our FAQ's below.

    Orange slices, carrots, cauliflower, and ingredients for tofu orange veggie skillet.

    Instructions

    Tofu being drained in a tofu press.

    Remove the water. Tofu is packaged in water. Before you use it, you will need to drain off all of the water and press any excess liquid out of the tofu. This will make the tofu absorb marinades and seasonings much better.

    The simplest and fastest way is by using a tofu press. You can also sandwich the tofu between two cutting boards (I suggest first slicing the block of tofu into 1″- 2″ thick slabs). Press down firmly or place heavy cans or books on top and let it sit for 10-15 minutes (on a slight slant so the liquid drains into a bowl or sink). Learn more about tofu in the FAQ's below.

    Plain tofu wedges on a cutting board.

    Cut the drained tofu into approximately ⅓" thick slabs, then into triangles.

    Seasoned tofu wedges on a cutting board.

    Prepare a seasoning rub by combining ½ teaspoon each of paprika and cumin, and 1 teaspoon salt. Sprinkle seasonings on tofu and pat down with your hands.

    Pouring orange juice on tofu.

    Place the tofu triangles in a baking dish. Combine vegetable broth and orange juice for marinade. Slowly drizzle over tofu.

    Tofu wedges marinating in orange juice and seasonings.

    Cover dish with a lid, foil, or plastic wrap and refrigerate for about 2 hours.

    Triangles of firm tofu seared in a cast iron skillet.

    After tofu has marinated, place the triangles into a skillet with about ⅓ of the marinade (save the rest of the marinade). Cook over medium - high heat until both sides of the tofu is golden brown. Remove from pan and set aside.

    Chickpeas and carrots in a cast iron skillet.

    Place drained/rinsed chickpeas into the hot skillet. Cook approximately 4-5 minutes, stirring often, until lightly browned. Add carrots (and a small amount of marinade if needed.)

    Seasoned veggies sautéing in a cast iron skillet.

    Add cauliflower, remaining paprika, cumin, and ⅓ of the leftover marinade from the tofu. Cook for a few minutes until the veggies are slightly tender.

    Tofu, cauliflower, carrots, chickpeas, and orange slices in a cast iron skillet.

    Add the remaining marinade and broth. Bring to a boil, then lower heat and simmer uncovered, until the sauce slightly thickens. Gently toss in the tofu triangles and fresh orange pieces. Add extra orange juice and/or vegetable broth if needed. Cook just long enough to reheat the tofu.

    A medley of tofu, cauliflower, carrots, chickpeas, and fresh orange slices cooked in a cast iron skillet.

    Sprinkle with orange zest and fresh herbs and enjoy!

    🥕Serving Suggestions

    We love serving this delish tofu orange veggie skillet with side dishes like brown or wild rice, quinoa, lemon roasted potatoes, or a simple salad topped with our favorite avocado basil dressing. Garnish with freshly chopped herbs and a sprinkle of orange zest.

    A plate with tofu orange veggie skillet.

    Equipment

    A few basic kitchen tools are all you need to prepare this recipe.

    • Large skillet - I prefer cast iron (see why in the FAQ's below)
    • Tofu press - or two cutting boards and some heavy cans for weight
    • Chefs knife - or kitchen knife
    • Vegetable peeler
    • Citrus zester - or grater
    • Cutting board
    • Measuring spoons
    • Measuring cup
    • Baking dish for marinade

    🥕FAQ's

    What is Tofu?

    from the Japanese term for bean + curdled or fermented. Tofu or bean curd is often served as a plant-based meat or egg replacement in many recipes. Mild in flavor, tofu readily absorbs seasonings or flavors of any other ingredients it is cooked with. According to Wikipedia, tofu first originated in China more than 2,000 years ago. Today, tofu is a staple in many Asian countries including Vietnam, Thailand, and Korea.

    Is tofu good for you?

    Yes! There is good reason why tofu is so popular with vegans and vegetarians. Not only is it perfect for preparing delicious dishes, it is also super nutritious! Low in calories, high in protein and iron, tofu contains all 9 essential amino acids, as well as calcium and magnesium.

    Is tofu gluten-free?

    Plain tofu is usually gluten-free, but some seasoned tofu products may contain gluten or have been processed with shared equipment. If you have gluten allergies, be sure to purchase only certified gluten-free tofu.

    How to choose which tofu to use?

    One of the first things you should know is tofu comes in different firmnesses: Silken (for puddings, desserts, and sauces), soft (desserts, dips), medium & firm (tofu scramble, eggless egg salad), and extra firm (braised or seared tofu, strips, sandwiches, barbecue, skewers). The texture and levels of firmness may vary depending on the brands you buy. I suggest trying a few different brands and finding the ones that work best for your particular recipes. For this recipe, you will want to use firm tofu.

    Why cook with cast iron?

    I always prepare tofu in a cast iron skillet. In fact, my favorite skillets are cast iron and there are several very good reasons for that. Cooking with cast iron can add iron to your diet, depending on the acidity of the food you are preparing and the length of time it cooks. More important to me, cast iron is chemical-free. Unlike non-stick cookware, I don’t have to worry about accidentally creating a toxic environment in my house if a pan overheats. I’ve heard too many heartbreaking stories about pet birds and small animals succumbing to poisonous fumes caused by teflon-coated or non-stick pans left unattended and over-heating on stovetops. I’ve also seen what happens to coated non-stick cookware when the surface gets scratched or abraded. Teflon in my food? No thank you.

    Orange ya glad you saw this recipe? 🍊

    Here are some more delicious citrus-centric ideas for you!

    A collage of vegan dishes with citrus ingredients including lemon blueberry bread, citrus infused vinegars, orange balsamic Brussels sprouts and fresh oranges, lemons, and limes.

    If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience let's me know that you enjoyed it and helps other readers decide if they should give the recipe a try too. Thanks a bunch!🥕

    Recipe

    tofu orange veggie skillet

    Tofu Orange Veggie Skillet

    by Connie🥕
    Tofu Orange Veggie Skillet 🥕Savory, pan-seared tofu with vibrant veggies, chickpeas & citrusy fresh orange make this a super nutrish & delish dish!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Marinate tofu in refrigerator 2 hours hrs
    Total Time 2 hours hrs 35 minutes mins
    Course Brunch, Dinner, Entree, Lunch, Main Course, Side Dish
    Cuisine American, Plant Based, Vegan
    Servings 6
    Calories 259 kcal

    Equipment

    • Cutting board
    • Tofu press
    • veggie peeler
    • Citrus zester
    • Chef's knife
    • Measuring spoons
    • Measuring cup
    • 12" or larger skillet
    • Medium baking dish

    Ingredients
     
     

    • 1 package tofu firm - completely drained
    • 3 cups chickpeas pre-cooked or 2 15 oz cans - drained & rinsed
    • 2 cups cauliflower florets
    • 1 lb carrots cut in rounds
    • 1 large orange peeled, sections cut in half
    • 1 tsp paprika divided in half
    • 1 teaspoon cumin
    • 1 teaspoon sea salt coarse
    • 1 cup vegetable broth
    • 1 - ½ cups orange juice
    • 2 tablespoon orange zest
    • 2 tablespoon fresh herbs basil, mint, parsley - your choice

    Instructions
     

    • Prepare a seasoned rub for tofu by combining ½ teaspoon paprika, ½ teaspoon cumin and 1 teaspoon salt.
    • Cut drained tofu into approx ⅓" thick slabs.
    • Cut slabs into small triangles.
    • Rub surface of tofu with spices.
    • Place tofu triangles in baking dish. Lightly drizzle with orange juice. Cover and refrigerate for about 2 hours.
    • After tofu has marinated, place triangles into skillet with about ⅓ of the marinade. Cook over medium - high heat until tofu has lightly browned. Remove from pan. Save the rest of the marinade.
    • Place drained/rinsed chickpeas into hot skillet. Cook approx. 4-5 minutes, stirring often, until lightly browned. Add carrots and a small amount of marinade if needed.
    • Add cauliflower, remaining paprika, cumin, and ⅓ leftover marinade from tofu. Cook for a few minutes until veggies are slightly tender.
    • Add remaining marinade and broth. Bring to a boil, then lower heat to simmer, uncovered, until sauce slightly thickens.
    • Gently toss in tofu triangles and fresh orange pieces.
    • Remove from heat and serve. Sprinkle with orange zest and fresh herbs.

    Notes

    🥕This recipe is wonderful served with a side of rice, quinoa, or grain of your choice.
    🥕See instructions for draining tofu in the blog.

    Nutrition

    Calories: 259kcalCarbohydrates: 40gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 617mgPotassium: 702mgFiber: 11gSugar: 13gVitamin A: 13135IUVitamin C: 53mgCalcium: 178mgIron: 4mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don’t leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    See more guidelines at USDA.gov.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Susie Edwards

      April 28, 2020 at 6:36 am

      5 stars
      Love Tofu. Yum. Printed this one too.

      Reply
      • Connie Edwards McGaughy

        April 28, 2020 at 5:30 pm

        Wonderful! I'd love to hear about it when you try it! 🥕

        Reply

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