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Broccoli and Tofu in Spicy Sauce w/ Brazil Nuts

Broccoli and Tofu in Spicy Sauce w/ Brazil Nuts

Serves: 6

Category: Main Dishes - Vegan

Average Rating: 
Rated by: 13 members

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1/2 cup hot water
1/2 cup raw almond butter
1/4 cup rice vinegar
2 tablespoons date sugar
1 tablespoon Bragg Liquid Aminos
2 teaspoons ground ginger
1/4-1/2 teaspoon cayenne, to taste
1 pound small broccoli florets
4 garlic cloves, pressed
12 ounces tofu, with water pressed out and cubed
1 cup chopped onion
2 scallions, chopped
1 cup chopped brazil nuts


To make sauce, whisk together water and almond butter until well combined. Add vinegar, date sugar, aminos, ginger, and cayenne. Place rest of ingredients, except for brazil nuts, into a crock pot. Pour sauce mixture over all and toss gently to mix. Cook on low for 6 hours. Add 3/4 cup brazil nuts and toss. Sprinkle remaining brazil nuts on top before serving.

Note: If you have whole brazil nuts that need to be chopped, you can place them in a food processor and use the pulse setting to chop them.

Calories 426; Protein 18 g; Carbohydrates 22 g; Total Fat 33.1 g; Saturated Fat 5.5 g; Cholesterol 0.1 mg; Sodium 161 mg; Fiber 6.5 g; Beta-Carotene 337 ug; Vitamin C 72 mg; Calcium 535 mg; Iron 3.7 mg; Folate 91 ug; Magnesium 206 mg; Zinc 2.9 mg; Selenium 459.8 ug

Comments (8):



04/10/2008 06:25 PM

Rated this recipe:

I made a variation of this with lentils instead of tofu. I omitted the date sugar and brazil nuts. It was good -- creamy and spicy. And very easy!


04/08/2011 01:56 AM

Rated this recipe:

I love this. It is one of our favorites by far! I don't cook it on the slow cooker though. I just cook it on low in a covered pot, for 30 minutes or less depending on how the broccoli. And we use raw cashews if that's what we have on hand. Delicious. My husband says it's better than PF Changs! (His former favorite restaurant.)


01/03/2012 11:30 AM

Rated this recipe:

I just joined the website and ordered the books. So haven't been on the program but was eager to try a recommended recipe. I made this in the skillet like a stir-fry type recipe and my husband & I loved it. He even asked for seconds, which is rare for him.


08/01/2012 02:49 PM

Rated this recipe:

This is my favorite recipe here so far, I love it! It is also very easy to make, which is a plus. I don't think the quantity really warrants using the crock pot so the next time I make it, I will double the recipe.

This recipe has become a staple. It freezes really well so I pack it for lunch!
This comment was last edited on 10/02/2013 11:09 PM


12/11/2012 10:33 PM

Rated this recipe:

This was very tasty! I did not do the crockpot version either, but stir fried the onions, garlic, and broccoli in a few tablespoons of vegetable broth. Then I added the sauce and tofu, heated it through and served it over quinoa.

A couple other modifications - I decreased the Bragg's to 1 teaspoon as we are used to low sodium - tasted fine! I made the sauce in the Blend-tec so I could use fresh ginger instead of ground and 3 pitted Medjool dates instead of date sugar.

I only used 1/2 C. of cashews (did not have Brazil nuts) instead of 1 C. as I thought it was pretty rich already with 1/2 C almond butter.

This was fairly quick so I will definitely make it again!

Next time I might add more color by stir-frying a red pepper or some carrots, too.


01/19/2013 10:16 AM

Rated this recipe:

Nixed the crock pot also and opted to stir fry. Will add some color next time also and maybe some mushrooms. Liked the sauce a lot! Had to thin with some water, perhaps because I used whole almonds instead of almond butter.


02/01/2013 12:27 PM

Rated this recipe:

This dish was far too spicy for children. They couldn't even eat it. It was extremely spicy. Watch the cayenne!


08/25/2014 04:19 PM

Rated this recipe: (no rating)

Wondering what kind of tofu people used here... silken, firm, extra firm?? Thanks...