Thursday, October 7, 2010

Maple-Apple Cider Tofu with Stuffing and Apple Cranberry Chutney

Here is my contribution to Thanksgiving this year. It may look a bit complicated, but it really isn't that bad. Once everything is chopped and sliced and ready to go, the whole thing comes together pretty quickly. When I go back home for Thanksgiving I am usually responsible for providing the vegan entree (all the sides are made vegan), and this one seems perfect because it incorporates traditional Thanksgiving flavours but can be eaten alongside other holiday fare. The components really work well together, so try to get a bit of everything in each bite.

Apple Cranberry Chutney

- 2 tbsp margarine
- 4 Gala apples, peeled, cored, and chopped (or another cooking apple)
- 1/4 cup golden raisins (optional)
- 1/2 cup fresh cranberries
- 2 tbsp maple syrup
- 2-4 tbsp apple cider
- 10 fresh sage leaves, chopped

1. Heat margarine over med-hi heat. Add apples and cook for 5 mins, stirring regularly. Add raisins and cranberries and cook for 3 mins.
2. Add maple syrup and mix well, then add 2 tbsp of cider. Cook until cranberries burst and apples are soft but still have some texture. Add more cider, if needed. It should be moist but not runny. Lower the heat and let simmer while you prep the other components of the dish.
3. When ready to assemble the dish, mix in the sage leaves and remove from heat.


- 2 slices sourdough bread (or so. You will need 1.5 cups of cubed bread when you are done)
- 2 tbsp margarine
- 1 leek, white and light green part, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp apple cider
- 1 tsp thyme
- 4 cups packed baby spinach
- salt and pepper

Turn oven on to 300 degrees
1. Heat a frying pan over med to med-hi heat. Lightly butter (margarine?) the sourdough bread on both sides and fry both sides for 2-3 mins, until golden. Remove from pan and cut into 1/4" cubes. Measure out 1.5 cups and put into a bowl.
2. Put the pan back on the stove over medium heat. Add the 2 tbsp of margarine, and when melted add leeks and garlic. Fry for about 5 mins, until leeks are translucent but not too brown. Reduce heat if needed.
3. Add cider and thyme and mix well. Add spinach and cook until wilted but still a vibrant green. Season with salt and pepper then add to the bread cubes. Mix well. Put in an oven proof container and keep warm in the oven.

Maple-Apple Cider Tofu
- 2 tbsp margarine
- 1 pkg firm or extra firm tofu
- 3 tbsp maple syrup
- 2 tbsp apple cider
- salt and pepper

1. Cut the tofu in half vertically, then cut each half into 5 thin slices. Use a 2.5" biscuit cutter to cut out 10 rounds. (The size of your rounds may vary, but since my tofu block is roughly 5 x 2.5 this worked out perfectly).
2. While you are cutting the tofu, heat a frying pan on the stove over med-hi heat. Add margarine and swirl pan to melt, then add tofu circles. Fry for 3-5 mins, only on one side, until a nice golden brown.
3. Add maple syrup to the pan and swirl/shake to distribute. Flip tofu over and swirl/shake again. Season lightly with salt, and a some freshly ground pepper. Add cider to the pan and swirl/shake to distribute. Flip tofu over (i.e. fried side is now back down, and season with salt and pepper. Let reduce for a minute or so, then remove from heat.

This dish relies on a biscuit cutter (or metal ring) that is 2.5" in diameter, and 1.5" tall. Place one tofu circle on a plate, fried side down. Place ring over the tofu, then pack in stuffing, compressing the stuffing down with a spoon. Carefully remove ring, then top with another tofu circle, fried side up. Top that with a generous spoonful of chutney.

The chutney recipe makes plenty, so serve more on the side.


Rose said...

I love this! What a wonderful autumn dish!

Happy Thanksgiving! Enjoy!

VegSpinz said...

Looks beautiful- perfect for Thanksgiving!

jenn said...

this year will be my first Thanksgiving as a vegetarian. My mother believes there are very few things other than salad that I can eat. I would love to make this as my contribution to Thanksgiving dinner and hopefully open her eyes a bit.

Actually, I'd like to make it for dinner this weekend too :)

Catofstripes said...

Gosh that looks fancy. Excellent work, I want some.

Eco-Vegan Gal said...

The photo is gorgeous and I want to make this right now! This recipe is going on my to-do list! : )

JL Goes Vegan said...

The presentation is gorgeous. I'm a huge fan of sweet and savory tofu marinades. I'm trying this! Thanks for the recipe!

PVB said...

WOW! This look amazing! Thanks for posting!
Pink Velvet Bird

Anna said...

I too am responsible for the veggie entree.....I usually use olive oil for all my frying up. Would it work as well to replace the margerine with the olive oil?

heatherkemp said...

Wow, this looks amazing! Thanks for making it easy to decide what to contribute for Thanksgiving this year!!

Leinana Two Moons said...

Yum! That looks delicious & elegant too. What a great Thanksgiving idea!

Serah B. said...

I was just saying to myself, "Self, you need to start working on a menu for Vegan Kosher Thanksgiving Aught Ten." Ta da! This looks beautiful and delicious! It's officially on the menu!

Lindsey said...

Holy crap, I absolutely have to try this recipe. Itsounds incredible! This will be our first vegan Thanksgiving this year, and I'm embracing the challenge!!!

heathermhicks said...


I just realized I've never left you a comment, although I've been visiting your blog for over a year, and recommending it to my friends. So I just wanted to say thank you for your awesome recipes!


Anne said...

I made this for a big thanksgiving brunch, layering everything casserole style. It was delicious, and very filling. There were a few moments when the maple syrup and apple juice caramelized around the ground pepper, making me a very happy vegan indeed. Thanks Vegan Dad!

Henry said...

Hey Vegandad, I made this over the weekend. So good! I thought it might be too sweet, but it wasn't. Very creative, and very refreshing. My girlfriend isn't vegan but she loved it! Keep up the good work!

Ldgcgr said...

I hate tofu, but I would love to try this

Morgaine said...

Looks fabulous! I've got this one bookmarked and am going to try this out very soon.

Christine said...

This looks amazing! It does seem like a perfect dish to impress friends and family with, especially in presentation.

letmeupme said...

I'm no vegan (more of that ovo-lacto-blah-blah-blah), but I enjoy eating my vegetables, and I really like what you're doing here. Go Dad!

Kristin said...

I made this dish the other night and it was AMAZING!!! It was a trial run for thanksgiving and I cannot wait to have it again. The maple glaze tofu just became my favorite way to prepare tofu and I am going to be serving it at a vegetarian/vegan class I am hosting later this month. Thanks for the recipes and keep them coming!

Kitty said...

This may sound like a silly question, but do you press the tofu first? I usually press it before I do just about anything with it, but wanted to double check.

LISA said...

I have been looking for a fabulous vegan dish for Thanksgiving. I think this will be it. So nice that it stands on its own (no pun intended) as a main course. I just discovered your blog and will return to it again!

BT 15 Schleck said...

Thank you for this! I just made it as a pre- thanksgiving dinner!
It was fantastic!!

Chandra said...

Looks very delicious and nice job on the photo!
Peace :)

Lucy said...

Thank you, this is a beautiful recipe! I particularly enjoyed the tofu, gorgeous flavour. I've used it as the basis for a more savoury vegetarian version, which could easily be veganised!

Kjersten Conway said...

could you clarify your tofu cutting technique? i typically use american water-packed rectangles and i can't seem to understand how you are supposed to cut the tofu to allow for 2.5" rounds. does anyone have any advice?