Buffalo Style Broccoli and Baby Bok Choy

Votes: 2
Rating: 4.5
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Prep Time15minutes
Cook Time20minutes
Passive Time
Nutrition Facts
Buffalo Style Broccoli and Baby Bok Choy
Amount Per Serving
Calories 294 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 568mg 24%
Potassium 547mg 16%
Total Carbohydrates 36g 12%
Dietary Fiber 8g 32%
Sugars 9g
Protein 17g 34%
Vitamin A 293%
Vitamin C 441%
Calcium 51%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

I grew up in New York and in addition to Utica Greens (recipe to come at a later date) the state is home to Buffalo and Buffalo Wings. As this is a vegan blog there are no chicken wings but the spice is oh-so-nice.

I came across Tessemae’s Mild Buffalo Sauce and decided to create something healthy and delicious. I cooked it in the vegetables and then drained out the excess liquid to keep the heat manageable.



  • 4 Tbl. Earth Balance Margarine
  • 1 Large White Onion, diced
  • 6 to 8 Cups broccoli florets
  • 3 Heads bok choy cleaned and sliced
  • 5 oz. Tessemae's Mild Buffalo Sauce
  • 10 oz. firm tofu drained and cubed
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbl. Reduced Sodium Tamari
  • 8 oz. Trader Joe's Harvest Grains, cooked in vegetable broth


  1. Heat Earth Balance in large saute pan.
  2. Add Onion and cook 1 to 2 minutes
  3. Stir in Broccoli and continue cooking for 2 minutes.
  4. Add Bok Choy and cook for 1 additional minute
  5. Stir in Tessemae's Mild Buffalo Sauce and cook just until blended (about 1 minute)
  6. Drain excess liquid and place veggies in large bowl.
  7. In same saute pan, cook cubed tofu until brown on all sides.
  8. Add garlic and onion powder and stir until coated.
  9. Stir in 1 Tbl. Low Sodium Tamari
  10. Add cooked Tofu to Veggies
  11. Cook Trader Joe's Harvest Grains in Vegetable Bouillon
  12. Serve with sliced tomatoes (optional)

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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