A mild, creamy dish that never fails to please, this vegan chick’n or tofu and broccoli skillet is on the table in no time. Use either baked tofu or your favorite plant-based chicken alternative, and you can very the recipe each time you make it.
I’ve been making this recipe forever, with slight variations. In its early iterations, I always used baked tofu. Now, there are so many ways to vary this quick skillet dish.
Plant-based chick’n alternatives
Some possibilities to explore for chick’n-style plant protein brands for this dish: 12 Plant-Based Chicken Alternatives to Look For on Your Next Shopping Trip.
If you don’t like vegan chick’n products, you can use baked tofu, which works equally well. This is a firmer, chewier, flavored variety of tofu. It comes in cellophane-wrapped packages (usually 8 ounces or thereabouts), and is ready to eat as is or to combine with other ingredients in hot or cold dishes.
Because it contains less water, baked tofu is higher in protein than tub tofu, with an average of 16 to 18 grams per serving. Shown above are some popular brands.
Vegetable swaps: Add or substitute veggies (greens, cauliflower), add fresh herbs and/or mushrooms. This is a recipe you can tinker with and make your own!
Complete the meal: In addition to or instead of serving over hot cooked grains, you can add fresh corn on the cob in season seasons. A simple salad or a platter of raw vegetables with dip rounds out the meal.
Explore more delicious vegan broccoli recipes.
- 8 to 10 ounces plant-based chick’n (see options in Notes) or baked tofu
- 2 tablespoons olive oil or neutral vegetable oil
- 2 teaspoons all-purpose seasoning (like Mrs. Dash) or poultry seasoning
- 1 medium red or yellow onion, quartered and sliced
- 2 to 3 cloves garlic, minced
- 1/2 medium red bell pepper, cut into short narrow strips
- 2 large or 3 medium broccoli crowns, cut into bite-sized pieces (or a 16-ounce bag of frozen broccoli florets)
- 1 cup unsweetened plant-based milk
- 2 tablespoons unbleached white flour
- 1 cup vegan mozzarella shreds, plus extra for topping
- Salt and freshly ground pepper to taste
- Hot cooked grains (rice, quinoa, farro, or other) for serving
- Cut whatever type of protein you’re using into bite-sized strips, if it doesn’t already come that way.
- Heat half of the oil in a large skillet or stir-fry pan. Add the protein of your choice and sauté over medium-high heat until lightly browned here and there. Sprinkle with the seasoning. Transfer to a bowl or plate and set aside.
- Heat the remaining oil in the same pan. Add the onion and sauté over medium-low heat until just turning golden. Add the garlic and bell pepper, and continue to sauté for 3 to 4 minutes longer.
- Add the broccoli and 1/2 cup water. Cover and cook over medium heat until the broccoli is tender-crisp, about 4 minutes.
- In a glass or mug, combine the flour with just enough water to make it smooth and flowing. Stir it into the skillet along with the plant-based milk and vegan mozzarella.
- Simmer gently until the cheese is melted and everything is well heated through, about 2 to 3 minutes longer.
- Season with salt and pepper and serve at once over hot cooked grains.
Use an 8-ounce package of baked tofu or 8 to 10 ounces of your favorite plant-based chick’n alternative, which can include any of the following:
- Abbot’s Butcher Slow-Roasted Chopped “Chicken”
- Butler Soy Curls
- Dr. Praeger’s Chick’n Tenders
- Gardein Chick’n, any variety
- Improved Nature Prime Slices or other varieties
- No Evil Goods Comrade Cluck
- Sweet Earth Mindful Chick’n
- Tofurky Plant-based chick’n
- Viana Chickin Nuggets
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