This vegan orange tofu is the healthy, plant-based version of orange chicken. With tofu and vegetables in a sweet orange sauce. Ready in 35 minutes!
A healthier, vegan version of orange chicken: orange tofu (and vegetables!)
If you love that sweet, sticky orange sauce, but are looking for a healthier option, this orange tofu is for you.
It starts with an orange sauce made from fresh orange juice, maple syrup, garlic, and ginger. Then you cook the tofu and your favorite veggies in the sauce. Serve over rice for a delicious meal.
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Why I love this Vegan Orange Tofu
- Dietary needs - this orange tofu is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
- Vegan version of a classic - so many people love orange chicken, and this orange tofu is the healthy, plant-based version of the classic recipe
- High protein - tofu is made of soy beans, meaning it's packed with protein. Plus, there's a surprising amount of protein in broccoli. A serving of this vegan orange chicken has about 23 grams of protein!!
- SO easy - this cooking method is one of my favorites because it is so quick and easy. The dish is ready before you know it!
Ingredient Notes & Substitutions
Tofu and Vegetables
- Super Firm Tofu: I used Hodo tofu which is a super firm tofu that does not require any pressing. You can also make this orange tofu with regular 14-ounce blocks of extra firm tofu - you can press it while you make the sauce, or simply follow the recipe as written - your tofu may not be as crisp with this option.
- Broccoli: I used fresh broccoli, but you could also make this recipe with frozen broccoli to cut down on prep time
- Carrots: same note as the broccoli - a frozen stir fry mix with carrots and broccoli would work really well
- Red Bell Pepper: I used a red pepper for a pop of color, but any colored pepper is fine
- Yellow Onion: you can also use a red onion
Orange Sauce
- Orange Juice & Zest: buy whole oranges and juice them for this recipe to take advantage of the extra flavor from the zest. In a pinch, store-bought juice can work
- Maple Syrup: for a completely fruit sweetened version use date syrup instead
- Soy Sauce, Tamari, or Liquid Aminos: any of the three will work. If you need a gluten-free option, be sure to use liquid aminos or tamari.
- Rice Vinegar: rice vinegar is used a lot in Asian recipes - it adds that acid without too much of a punch. Apple cider vinegar could work as a substitute
- Fresh Garlic & Ginger: I recommend using fresh garlic and ginger if you can - the flavor will be brighter. I list substitution amounts for the powder versions below
- Red Pepper Flakes: for a bit of spice. Feel free to add more if you like quite a bit of spice
- Cornstarch: cornstarch helps thicken the sauce. You can sub arrowroot powder.
To Serve
- Cooked White Rice
- Sesame Seeds
- Sliced Green Onion
How to make Vegan Orange Chicken
Step 1. Make the orange sauce. In a small bowl whisk together all the sauce ingredients. Set aside.
Step 2. In a large skillet, heat ¼ cup of the of orange sauce over medium-high. Add the tofu and cook 5-7 minutes - stir occasionally, allow the tofu to brown a minute or two on each side.
Step 3. Add the vegetables and remaining orange sauce. Turn the heat to medium, cover and cook 7-10 minutes until the vegetables are tender.
Step 4. Serve over a bed of rice with a garnish of sliced scallions and sesame seeds.
FAQ & Expert Tips
Yep! If you'd prefer to use tempeh instead, you can sub it 1:1. You could also use a vegan chicken like Abbot's Butcher.
Store any orange tofu leftovers in the fridge. They will last for up to a week.
Recipe Prayer
Thank you Lord for giving us healthy food to feed ourselves for dinner. Let us fuel our bodies so that we may do Your work. Amen.
More easy Asian inspired dinners
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📖 Recipe
Vegan Orange Chicken (Tofu and Vegetables)
Ingredients
Tofu and Vegetables
- 2 10 Ounce Blocks Super Firm Tofu cubed or broken into pieces *See Notes
- 2 Small Heads Broccoli cut into small florets
- 2 Medium Carrots thinly sliced on the bias
- 1 Red Bell Pepper large chop
- 1 Medium Yellow Onion sliced
Orange Sauce
- ½ Cup Freshly Squeezed Orange Juice from about 2 oranges
- Zest from one Orange
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 1 Tablespoon Rice Vinegar
- 3 Cloves Garlic minced (or 1 teaspoon garlic powder)
- ½" Piece Ginger grated (or ¼ teaspoon ground ginger)
- ¼ Teaspoon Red Pepper Flakes
- 1 Tablespoon Cornstarch
To Serve
- Cooked White Rice
- Sesame seeds
- Sliced Green Onion
Instructions
- Make the orange sauce. In a small bowl whisk together all the sauce ingredients. Set aside.
- In a large skillet, heat ¼ cup of the of orange sauce over medium-high. Add the tofu and cook 5-7 minutes - stir occasionally, allow the tofu to brown a minute or two on each side.
- Add the vegetables and remaining orange sauce. Turn the heat to medium, cover and cook 7-10 minutes until the vegetables are tender.
- Serve over a bed of rice with a garnish of sliced scallions and sesame seeds.
Notes
Nutrition
Nutrition information is an estimate.
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