Skillet Apple Cider Tofu
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
280 kcal
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Course
Main Course
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Cuisine
American
Skillet Apple Cider Tofu
Description
This recipe uses super-firm tofu sliced into pieces and coated with a dry rub of salt, coriander, cinnamon, nutmeg, thyme, and black pepper. The tofu is pan-seared in olive oil until golden on both sides. Then vegan butter is added to the pan for sautéing apples and shallots until softened. Fresh rosemary and maple syrup add herbaceous and sweet notes. Apple cider (not vinegar) is poured in and cooked down to a reduction, tenderizing the apple slices and forming a sauce that coats the tofu when it is returned to the pan.
The tofu develops a crisp exterior while remaining dense inside, complemented by softened, slightly caramelized apples and a flavorful pan sauce. The balance of spices and natural sweetness from apple cider and maple syrup provides a nuanced taste. This dish works well as a main course for a plant-based meal or a warm side dish.
Using super-firm tofu is key to maintain shape during cooking. Apple cider gives a more robust apple flavor than juice, although juice can be a substitute. Leftovers keep well refrigerated for up to 4 days and can be reheated on the stovetop or microwave.
Ingredients
- 1 teaspoon salt sea salt
- ½ teaspoon ground coriander
- ½ teaspoon thyme dried
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- 16 ounces tofu see Note 1, super firm
- 1 Tablespoon olive oil
- 1 Tablespoon vegan butter
- 2 small apple any firm, crisp variety; I used Gala, cored and cut into 1/4-inch-thick slices, no need to peel
- 1 large shallot about ½ cup, diced
- heaping ½ teaspoon rosemary chopped, fresh
- 1 Tablespoon maple syrup or brown sugar
- ½ cup apple cider NOT apple cider vinegar; see Note 2
Instructions
- Preheat a 12-inch skillet over medium-low heat. Cast iron works well for this dish, but any other large skillet this size is fine.
- In a small bowl combine the salt, coriander, cinnamon, nutmeg, thyme, and black pepper. Set aside.
- Slice the tofu into triangles or rectangles approximately ⅓-inch thick. You should have about 14 pieces. Sprinkle the dry rub on both sides of the tofu and gently rub into the surface.
- Add the oil to the pan and let it get hot. Place tofu in the pan in a single layer, and cook for about 5 minutes per side or until golden. Transfer tofu to a plate. You'll add it back to the skillet in step 6.
- Add the butter to the skillet, and tilt the pan to swirl it around. Add the apples and shallots and cook, stirring occasionally, for 3 minutes or until the apples begin to soften. Add the rosemary and maple syrup and cook for another 1 to 2 minutes.
- Pour the apple cider into the pan, and cook for 2 minutes or until reduced and the apples are tender. Return the tofu to the pan, gently spooning some of the apple mixture over top. Garnish with a sprig of fresh rosemary, if desired, and serve hot with mashed potatoes or rice.
Notes
- Super-firm tofu is preferred for sturdiness; extra-firm can be used after freezing, thawing, pressing for a meatier texture.
- Apple cider differs from apple juice by being unfiltered and often unpasteurized, offering richer apple flavor; use ⅓ cup apple juice if cider unavailable.
- Store leftovers up to 4 days in the refrigerator and reheat on stove or microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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