The “V” Word continues to celebrate VeganMoFo, a month of incredible Vegan food, with the other 25 letters of the alphabet. Today “O” is for Onion and Apple Relish Tofu. Ok, honestly, the name of this dish is Tofu with Onion and Apple Relish but I turned it around to make it start with an “O.” Consider it my literary license.
This is a dish that is so easy yet so impressive. Crispy pan-fried tofu slices smothered in a warm, syrupy apple cider vinegar sauce filled with softened chunks of onions and apples. It only takes 5 ingredients to create a relish that looks and tastes so complex, people will think you are a culinary genius.
Of course, you can make the same relish and use it to top tempeh or seitan cutlets. It would also taste delicious all on its own as a side dish. The sweet apples and onions mixed with the tangy apple cider vinegar are a marriage made in heaven.
If you’ve been wondering what to make for Thanksgiving dinner, this will make your guests ooh and aah. My Onion and Apple Relish Tofu looks, smells and tastes like autumn. I served it with potato latkes and sauteed Swiss Chard.
It’s a beautiful addition to your menu that will turn any meal into a celebration!
Onion and Apple Relish Tofu
1 package extra-firm tofu, drained and pressed
½ cup chickpea flour
Salt and pepper to taste
1 tsp. dried sage
1 tsp. ground cumin
2-3 Tbs. vegetable oil
1 large red, Spanish or Vidalia onion, cut into large pieces
2 sweet apples, cut into large pieces
3 Tbs. raw apple cider vinegar
1 ½ cups low-sodium vegetable broth
2 Tbs. vegan butter
Parsley, chopped, for garnish
Preheat the oven to 200 degrees.
Cut the tofu into 8 slices. I do this by cutting the block in half width-wise, then cutting each half-block into 4 thin rectangular slices.
Put the chickpea flour on a plate. Season it with salt, pepper, sage and cumin. Coat both sides of the tofu slices with the flour. Shake off any excess flour.
Heat 2 Tbs. oil in a large skillet over medium-high heat. Sauté the tofu slices until they are browned and a bit crisp on both sides, about 4 minutes per side. Transfer the tofu to a platter and put it in the oven to stay warm and crisp.
Add the onion and apple to the skillet. If you need more oil, add another tablespoon. Increase the heat to high and cook until the onion is wilted and the apples are golden brown. This should take about 3-4 minutes.
Add the vinegar to pan. Bring it to a boil until the vinegar thickens and becomes syrupy. Add the broth and return it to a boil. Cook until the broth reduces to about half.
Remove the pan from the heat, add salt and pepper. Whisk in the vegan butter until smooth.
Top the tofu slices with the red onion and apple relish. Add parsley for garnish. Serve while hot. Enjoy!
“O” is for Onion and Apple Relish Tofu. For other “O” words, check out my Orange Cauliflower, Broccoli and Cherry Tomatoes with Brown Rice Pasta in a Roasted Garlic Walnut-Coconut Cream Sauce and my Orange Fennel Salad with Agave Mustard Dressing.
The “V” Word: Say it. Eat it. Live it.