*This post may contain affiliate/referral links. It is a way for this site to earn advertising fees by advertising or linking to certain products and/or services.*
I’ve been on an interesting journey the last few months to let go of my perfectionist vegan dreams to becoming a more compassionate person not only to myself but to others as well. A part of that journey has been letting go of beating myself up for eating animal products when I don’t have much of any choice like when life is busy, I’m at work, or I’m too stressed out to function and make good choices.
But, I find that the more I let go of this mentality, the better I become at making better choices. The more I forgive myself the more I make choices to try to stay prepared so I don’t have the ability to make those bad choices. It’s so much easier to avoid eating out at lunch (with NO vegan options whatsoever except dry salad available) when I meal prep ahead of time. Seriously restaurants, “Lettuce, a salad does not make!”
In doing so I searched the interwebs to try and find some delicious vegan lunch options. Oh man, did I have some trouble. I am allergic to so many things that are vegan. But, I think the biggest offender that ordinary vegans love to use are nightshades or nightshade based spices. I can handle a little, tiny, blip of fresh tomato and I’ve noticed I can handle gochugaru which is Korean Hot Pepper Flakes. But that’s about it. So no chili, no curry, no tomato based sauces….NO! Stop with all the tomato! I literally watched a meal prep video and it had tomato in every. Single. Recipe! Flash forward to finding Brian Turner. He is a vegan fitness body builder and speaks often about how a vegan diet helped improve his issues with severe acne. In one of his videos he did orange tofu, broccoli, and potatoes. Best of all, it all went on the same pan in the oven.
I decided to experiment and come up with my own version. It’s not only delicious, but also kiddo approved. (Minus the broccoli… What kid likes broccoli?) It’s great reheated in the microwave at lunch for work. Plus…Easy…Fast(ish)…and minimal clean up. Give it a try. I’ll be trying to share some more of my lunch time favorites that are easy to make in bulk and reheat well so don’t forget to subscribe to the blog for more!
Thank you so much for reading today. If you decide to make this recipe make sure to tag me on social media @workhardeatkind.
Orange Sauce Tofu with Broccoli & Potatoes
- 1-2 Blocks Extra Firm Tofu
- 2 or More Broccoli Crowns
- 6 or More Gold Potatoes
- 1 Tablespoon Tamari
- Orange Sauce
- Olive Oil
- Rice Flour
- Clean your potatoes and broccoli and place on a lined baking sheet. You can oil the pan as well if you like.
- Press your tofu in a paper towel until the excess moisture is absorbed then toss into a bowl and mix with a quarter to a half cup of rice flour.
- Place the tofu on the baking sheet.
- Sprinkle tamari over the broccoli florets.
- Place into a preheated oven at (400 degrees Fahrenheit) for 45 minutes. Check on the broccoli at about 15 to 20 minutes and remove it when you feel they are at your stage of doneness.
- Add the orange sauce in the last 10 minutes of cooking and toss until well coated.
- Enjoy the sticky, tangy, slightly spicy meal that will keep you full and is jam packed with yummy flavor!
*Further Disclosure: The links and banners on this page are affiliate links. This means that if you were to click and make a purchase, I would receive a small percentage of monetary benefit. This is a great way to help support my blogging efforts at no extra cost to you. However, your support, regardless of clicking these links, is greatly appreciated.*