Sumac Ginger Tofu with Broccoli and Mushrooms Recipe

Recipe Category: Chili

Sumac Ginger Tofu With Broccoli And Mushrooms Recipe


Serves 2

  • 2 cups broccoli florets
  • 2 cups sliced mushrooms
  • 2-4 Tbsp safflower oil for pan-saute
  • 7 one-inch rectangle planks of firm tofu, pressed and patted dry
  • 2 Tbsp sumac
  • 3 Tbsp tamari
  • 3 Tbsp minced ginger – paste product (I used Ginger People brand)
  • 1/2 tsp fine black pepper
  • 2 tsp chili powder
  • 2 Tbsp maple syrup
  • added salt/pepper to taste
  • additional sumac for finishing veggies
  • 2 Tbsp coconut milk
  • 3 Tbsp inced ginger paste
  • 1/2 cup golden raisins
  • salt to taste
  • garnish.1 small orange, sliced


  1. Press and dry your tofu
  2. Slice into planks
  3. Mix together your tofu marinade
  4. Soak your tofu in the marinade for at least 30 minutes
  5. Turn your stove to high heat and add a few tablespoons of safflower oil to pan
  6. Add your tofu
  7. Allow to cook for a few minutes – then flip
  8. You may want to add some of the leftover marinade to keep the saute pan moist
  9. As the tofu cooks, you can add in the broccoli
  10. The broccoli will begin to absorb the leftover marinade so that the tofu can firm up a bit and finish cooking
  11. Lastly, add in the mushrooms
  12. When the tofu and veggies are cooked to your desired preferences, remove and set aside
  13. Toss in the coconut milk, golden raisins and ginger – salt to taste
  14. Add garnish of fresh orange slices to play up the zestiness of the plate
  15. Serve with hummus and pita bread

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