A Mexican style tofu that could be the most vibrant dish you've ever eaten!
This Mexican Tofu with Apricots, Chipotle and Tamarind is, literally, bursting with flavor. The sweet, spicy and tangy sauce coats chewy mushrooms, soft tofu cubes and melting slivers of apricot with a pretty, orange-brown glaze, making every bite one to savor and cherish. Serve it with white rice or a Mexican style rice for lunch or dinner. The recipe is vegan, gluten-free and nut-free and it can be soy-free.
I could have been Mexican in a past life because I just love that country and its cuisine so much. Part of the appeal for me is its similarity to Indian food. There's so much to love with the spices and the herbs and, of course, the chili peppers.
All of those appealing flavors come together and do a tango on your tongue in this delicious Mexican Tofu with Apricots, Chipotle and Tamarind.
I was inspired to make this recipe years ago after watching D.C.-area public television chef Patti Jinich, who is Mexican-born, make a similar dish with chicken. She described it as being inspired by immigrants from Lebanon, Syria and Israel. Those influences are indeed very apparent in the ingredients used here, such as the apricots, with the tamarind and chipotle adding a nice Mexican touch.
I usually serve this with Mexican green rice or Mexican red rice or simply with brown rice. Or eat it with a soft roll with guacamole on the side for a memorable meal.
Why you'll love this Mexican Tofu with Apricots, Chipotle and Tamarind
- It's beyond delicious. And I don't say that lightly. This is one of the most flavorful dishes I've ever cooked and eaten, and that's saying a lot as I love full-flavored foods. I adore it so much, in fact, that when I cook it I usually can't wait for lunch or dinner -- I just scoop it out of the pot with my fingers and eat it.
- It has wonderful, contrasting textures. The slivers of apricot become meltingly soft as the sauce cooks, the dry and fresh mushrooms add lots of chewy texture, and the baked tofu is soft but slightly chewy. Yum.
- It's good for you. Apricots, mushrooms, tofu...it's all great. The sweetness in the dish comes from the apricots, a couple of tablespoons of preserves, and piloncillo.
- It's easy to make. This recipe may sound complicated but it's actually very simple with a relatively short ingredient list. And it's nearly foolproof. As always follow instructions to get a good result unless you know what you are doing when you tweak.
- It's everyone friendly. The recipe is gluten-free and nut-free and vegan, of course. You can skip the tofu for a soy-free dish.
Ingredients
- 1 tablespoon vegetable oil
- 1 cup dry mushrooms. I used a mix of dry oyster mushrooms, black trumpets, portobello and porcini mushrooms that I bought at Costco. You can use just one kind of dry mushrooms, including shiitake.
- 8 oz fresh cremini mushrooms.
- 1 small jalapeno pepper
- ¾ cup dried apricots
- 2 tablespoons apricot preserves
- 1 chipotle chili with 1 teaspoon adobo sauce. It might sound like there is a lot of spice in this recipe but don't worry--it is all balanced out by the other flavors and you will hardly taste the spice. You always have the option, of course, of using less chili, or skip the jalapeno.
- 14 oz baked or air-fried tofu. You can follow this recipe for air fryer tofu. Air-fry the tofu plain, without the marinade.
- 2 tablespoons cilantro, optional but nice.
For the tamarind sauce
- 2 tablespoon tamarind paste. I use the kind I buy at the Indian store, I'll leave a link in the recipe card. You can use any tamarind paste you find at your grocery store but the Indian style paste is a concentrate and works perfectly here.
- ½ cup grated piloncillo. You can use jaggery instead; coconut sugar will work well too.
- 1 teaspoon ground cumin
- Salt and ground black pepper
How to make Mexican Style Tofu
Reconstitute the mushrooms
- Soak the dried mushrooms in 2 cups of boiling water for 30 minutes. Strain the liquid and reserve for making the tamarind sauce. Chop the reconstituted mushrooms and reserve separately.
Make the tamarind sauce
- Place the strained mushroom stock, tamarind paste, piloncillo, cumin and ½ teaspoon of ground black pepper in a saucepan. Bring to a boil, then reduce heat to a simmer and cook until the sauce has reduced by about half and is darker. Add salt as needed--I find this recipe needs very little salt.
Make the Mexican Tofu with Chiptole, Tamarind and Apricots
- Heat oil in a saucepan or saute pan. Add the mushrooms (fresh and dry) and jalapeno pepper and cook, stirring frequently, about 10 minutes or until the mushrooms are nicely caramelized and golden-brown.
- Add the sliced apricots, apricot preserves, chipotle chili with adobo sauce and the tamarind sauce to the pot. Mix well, bring to a boil, then lower heat to the lowest point on your stove and cook 25 minutes or until the apricots are really soft.
- Stir in the tofu and mix well. Check for salt and add if needed.
- Garnish with cilantro for fresh flavor.
- Stir in the tofu and mix well. Check for salt and add if needed.
- Garnish with cilantro for fresh flavor.
Storage and freezing instructions
- Leftovers store nicely in the refrigerator for up to three days.
- You can freeze the Mexican tofu for up to three months but keep in mind that the texture of tofu will alter in the freezer and it will become more chewy and porous.
Related recipes
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- Vegan Mexican Potato and Bean Cakes with Tomato Sauce
- Vegan Mexican Sweet Potato Hash with Black Beans and Tofu
- Mexican Molletes with Mango Basil Salsa
- Vegan Chili with Avocado Crema
Mexican Tofu with Apricots, Chipotle and Tamarind
This Mexican Tofu with Apricots, Chipotle and Tamarind is, literally, bursting with flavor. The sweet, spicy and tangy sauce coats chewy mushrooms, soft tofu cubes and melting slivers of apricot with a pretty, orange-brown glaze, making every bite one to savor and cherish. Serve it with white rice or a Mexican style rice for lunch or dinner. The recipe is vegan, gluten-free and nut-free and it can be soy-free.
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Review Recipe
Servings: 6 servings
Calories: 224kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 cup dried mushrooms (I used the brand linked here, which has an assortment of mushrooms. You can use any type of dried mushrooms, including shiitake)
- 8 oz fresh cremini mushrooms (sliced)
- 1 small jalapeno pepper (minced)
- ¾ cup dried apricots (sliced)
- 2 tablespoons apricot preserves
- 1 chipotle chili (with 1 teaspoon of the adobo sauce in the can)
- 14 oz baked tofu (cubed)
- 2 tablespoons cilantro (chopped, optional)
For the tamarind sauce
- 2 tablespoons tamarind paste
- 2 cups mushroom stock (from the reconstituted dry mushrooms, see instructions below)
- ½ cup piloncillo (grated, or use jaggery or coconut sugar)
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- Salt to taste
Instructions
Reconstitute the dried mushrooms
- Soak the dried mushrooms in 2 cups of boiling water for 30 minutes. Strain the liquid and reserve for making the tamarind sauce. Slice the reconstituted mushrooms and reserve them separately.
Make the tamarind sauce
- Place the strained mushroom stock, tamarind paste, piloncillo, cumin and ½ teaspoon of ground black pepper in a saucepan.
- Bring to a boil, then reduce heat to a simmer and cook until the sauce has reduced by about half. Add salt as needed--I find this recipe needs very little salt.
Make the Mexican tofu
- Heat oil in a saucepan or saute pan. Add the mushrooms (fresh and the reconstituted dry mushrooms) and jalapeno pepper and cook, stirring frequently, about 10 minutes or until the mushrooms are nicely caramelized and golden-brown.
- Add the sliced apricots, apricot preserves, chipotle chili with adobo sauce and the tamarind sauce to the pot. Mix well, bring to a boil, then lower heat to the lowest point on your stove and cook 25 minutes or until the apricots are really soft.
- Stir in the tofu and mix well. Check for salt and add if needed.
- Garnish with cilantro, if using.
Recipe notes
- Serve this with Mexican green rice or Mexican red rice or simply with brown rice. Or eat it with a soft roll with guacamole on the side for a memorable meal.
- Leftovers store nicely in the refrigerator for up to three days.
- You can freeze the Mexican tofu for up to three months but keep in mind that the texture of tofu will alter in the freezer and it will become more chewy and porous.
Nutrition
Calories: 224kcal | Carbohydrates: 42g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 585mg | Fiber: 3g | Sugar: 33g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg
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Christine
Do the soaked dried mushrooms get sauted with the sliced fresh ones? Or do they get discarded after the mushroom stock is made?
Vaishali
Oh no, do not discard the dry mushrooms--definitely slice them and use them with the fresh mushrooms! They add amazing texture and flavor.