Print Recipe
0 from 0 votes

Chewy Tofu In An Apricot, Chipotle and Tamarind Sauce: Vegan Mexican

Chewy Tofu in Apricot, Chipotle and Tamarind Sauce (Makes 4 servings)
Servings: 4 servings
Calories: 172kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • 1 block firm or extra-firm tofu. Press out most of the water by swaddling the block of tofu , then placing in a colander. Place a weight on it, like a saucepan, and leave alone for an hour for most of the water to drain out. Spray a baking pan lightly with some oil, place the tofu on it, and spray the top lightly with some oil. Bake in a 400-degree oven 30 minutes, then flip over and bake another 20 minutes. Let the tofu cool, then cut it into 3/4-inch cubes.
  • 1 tsp olive or other vegetable oil
  • 4 cups mushrooms , preferably mixed for more texture. I used cremini and shiitake. Chop them into fairly large chunks.
  • 1/2 tsp ground black pepper
  • Salt to taste
  • 3/4 cup dried apricots , sliced
  • 1 recipe tamarind sauce (recipe below)
  • 2 tsp sauce from a can of chipotle chilis in adobo sauce
  • 2 tbsp apricot preserves
  • For the Tamarind Sauce:
  • 1 large lemon-size ball of tamarind soaked in 2 cups of boiling water for about half an hour. Strain out the solids and reserve the liquid.
  • 1/2 cup piloncillo , grated (this unrefined sugar is separated at birth from jaggery a popular sweetener in Indian cooking). Use brown sugar if you don't have this.
  • 1 tbsp lime juice
  • Salt to taste

Instructions

  • Heat a saucepan and add the oil. Add the mushrooms, pepper and salt and cook, stirring, until the mushrooms start to caramelize and turn golden, about 10 minutes.
  • Add all the remaining ingredients-- the tofu, apricots, apricot preserve, tamarind sauce, and adobo sauce. Add 1 cup of water. Bring to a boil, lower the heat, and simmer for about 30 minutes until the apricots are quite soft.
  • Add salt to taste. Serve hot.
  • Make the tamarind sauce:
  • Place the tamarind liquid, piloncillo, lime juice and salt in a saucepan and bring it to a boil. Lower the heat to a simmer and cook until reduced by half. The liquid will be thick and syrupy.

Nutrition

Calories: 172kcal | Protein: 6.4g | Fiber: 3.4g