The third installment in our Tofurkey Day Recipe Abundance Program came from Dr. Rhea Parsons, who should teach at her namesake school, but apparently is at CUNY instead. Thanks, Doc Parsons!
You’re gonna eat vegan things in a week, aren’t you? Why don’t you share the most delicious or unique or spirited recipe with me so I can then share it with The Internet?
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!