Zesty Juicy Spicy Orange Vegan Tofu Gluten Free

How do you guys feel about tofu?

I used to have quite mixed feelings about it with all the contradictory information about soya and its by-products.

Still, I believe it can be hard for a vegan to go without tofu or seitan, so I decided I will watch my body signals to determine whether tofu is a good choice for me.

I have found out that if I prepare it right, tofu can be one of the most filling and satisfying meals in my menu, plus it feels light on the inside as long as I don’t go overboard with it (which often happens with all kinds of delicious food, and it’s basically something I need more discipline with ;) ).

And believe me, you will also need a lot of discipline not to devour huge amounts of this zesty juicy, filling dish.

Plus, your whole house will have an orangy scent – mmmmmm….

You’ll also Love:

Curry Tofu Tacos With Pintos & Kale Slaw

Succulent Vegan Stuffed Turkey

Tofu Scramble With Sundried Tomatoes and Basil


Spicy Vegan Orange Tofu and Peppers. Gluten free Recipe

vegan tofu orangePrep time Cook time Total time

This Spicy Vegan Orange Tofu and Peppers is a great fix for weeknight dinner. Sweet and sour and zesty glaze on crispy Tofu.
Serves: 2
  • 2 to 3 tsp cornstarch (use arrowroot to make corn-free, add more starch for thicker sauce and glaze)
  • 2 Tbsp warm water (1/4 cup for thinner and more sauce)
  • 2 Tbsp soy sauce or liquid aminos
  • 2 Tbsp rice vinegar
  • 2 Tbsp maple syrup, agave or 1 Tbsp raw sugar
  • 1 or more Tbsp Asian Hot Chili paste/Sambal oelek, or 2 tsp of Sriracha (or to taste)
  • Zest of 1 cutie clementine or small orange
  • Juice of 1 cutie or orange (1/3+ cup)
  • 1 Tbsp Oil
  • ½ package of firm Tofu (14 oz), cubed, patted down with paper towels to remove excess moisture . I use Nasoya non gmo Organic.
  • 2-3 cloves garlic, finely chopped/sliced
  • ½ green bell pepper thinly sliced
  1. In a bowl, whisk cornstarch and water. Add soy sauce, rice vinegar, maple, hot chili sauce, orange juice and zest, and reserve.
  2. Heat oil in a very large nonstick pan or wok over medium-high heat. Add tofu to pan and cook, browning on most sides, about 6-8 minutes. Cover the pan if there is too much sputtering. Add garlic and sliced bell pepper or blanched veggies and cook for half a minute. Add the sauce and cook until sauce begins to bubble (2-4 minutes). Then reduce heat, cover and cook for another 2 minutes. Serve with rice or other grains.
  3. Notes:
  4. To make it with tempeh: Cube the Tempeh and cook for 10 minutes in ½ cup of boiling water + a tsp of Orange zest + 1 tsp asian chili paste or sriracha. Add the steamed tempeh to a pan with oil, garlic and veggies. Cook for a minute then add the sauce. Cook to thicken the sauce, them simmer covered for a few minutes and then serve.


Tofu quick facts:

Tofu contains all eight of the amino acids that the human body does not produce, and must acquire through food. Rich in magnesium, potassium, phosphorus, sodium and B vitamins. Tofu comes second after eggs in the amount of Lycia it contains, which helps in strengthening the nervous system.

100 grams of tofu contains 4.2 g fat, 7 g protein, 0.1 g of fiber and 2.4 grams of carbohydrates.