1 Tbsp. minced chipotle in adobo, seeded if desired (we left the seeds in)
½ cup chopped fresh cilantro
Brown basmati rice, for serving (we used brown rice)
Drain the water out of the tofu package and pat the tofu dry (we pressed our tofu to get the water out of it), cutting the tofu into ½- to ¾-inch cubes afterwards. Take ¼ tsp. of salt and sprinkle it on all sides of the tofu. Pour 2 tablespoons of the oil into a large nonstick skillet, setting the heat to medium-high afterwards. Once the oil’s hot, add in the tofu (keeping it in a single layer), stirring occasionally for 7 to 9 minutes or until golden brown. Take the tofu out of the skillet afterwards and put it on a plate for the time being.
Add the remaining oil and broccoli into the skillet, adding the remaining salt in afterwards. Cook, stirring constantly for 1 minute or until the broccoli looks bright green. Pour in the orange juice and add in the chipotles as well, stirring frequently for 2 to 3 minutes or until the broccoli is tender.
Add the tofu back into the skillet, stirring it around gently just long enough to warm it back up, a minute or two. Take the skillet off the heat and mix in the cilantro afterwards.
This was a quick cooking dish to make. We think that the broccoli absorbed more of the flavor than the tofu did. Because we like having more heat in our dishes we weren’t satisfied with what the original recipe had so we added more chipotle to our individual servings.
This recipe came from Eating Well.
We weren’t paid in any form to promote Eating Well.
1 tablespoon olive oil (we used extra-virgin olive oil)
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick (3 inches)
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained (we used reduced-sodium cans of chickpeas)
3 tablespoons ketchup
1 teaspoon coarse salt (we used kosher salt)
¼ teaspoon pepper (we used freshly ground black pepper)
2 cups water
Chopped cilantro and lemon wedges (optional)
Pour the oil into a large skillet and set the heat to medium-high. Once the oil’s hot, add the onion in and cook, stirring now and then, for 6 minutes or until the onion looks like it’s dark brown around the edges. Now mix in the garlic, curry, cinnamon, and a pinch of ground cloves, stirring constantly until the ingredients become fragrant (should only take maybe 30 seconds to achieve). Add in the chickpeas, ketchup, salt, pepper, and water. Turn the heat up high enough for boiling to occur, turning it down low enough for just a simmer to occur afterwards and placing a lid on the skillet. Let the mixture cook for 20 minutes before taking the lid off and turning the heat back up to medium-high, cooking for another 5 minutes or until the sauce has reduced a little*. (The original recipe never says to, but make sure you take the cinnamon stick out before serving this.) Serve the curry, topping it with the cilantro and serving the lemon wedges on the side (if you’re using them that is).
Supposed to serve 4.
*When we took the lid off, we realized that the sauce had already been reduced so we didn’t even bother cooking it for those additional 5 minutes.
This is a tasty recipe whether or not you use the optional cilantro and lemon but it’ll taste even better if you sprinkle on the cilantro and squeeze the lemon juice over your portion as well.