Skillet Apple Cider Tofu
Servings:4 servings
This 1-pan apple cider tofu is "make-on-repeat" delicious! And it's easy! Perfect for fall dinner parties, holiday meals, and even weeknight family dinners since it's so quick! All you need are one pan, 11 ingredients, and 30 minutes to make it. The tofu is coated in a dry rub then seared in the skillet for a chewy texture that pairs perfectly with the shallots and tender apples. Everyone's going to love it!Recipe adapted from Sally McKenney's apple cider chicken.
Ingredients
- 1 teaspoon sea salt
- ½ teaspoon ground coriander
- ½ teaspoon dried thyme
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- 16 ounces super firm tofu - see Note 1
- 1 Tablespoon olive oil
- 1 Tablespoon vegan butter
- 2 small apples, cored and cut into ¼-inch-thick slices (no need to peel) - any firm, crisp variety; I used Gala
- 1 large shallot, diced - about ½ cup
- heaping ½ teaspoon chopped fresh rosemary
- 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
Note 1: Super-firm tofu is best for this dish since it's sturdy and dense and won't crumble in the pan. Extra-firm tofu should be fine, but you may want to freeze it first, then thaw, drain, and press it, so it has a meatier texture and is easier to work with.
Note 2: Apple cider is usually available in stores in the fall. Unlike apple juice, cider is unfiltered and often unpasteurized, giving it a more robust, fresh apple taste. If you don't have apple cider, it's okay to use ⅓ cup apple juice.
Store leftovers in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
Nutrition
Calories: 280kcal | Carbohydrates: 18g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 0mg | Fiber: 2g | Sugar: 11g
