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Mexican Tofu with Apricots, Chipotle and Tamarind


A Mexican type tofu that could possibly be essentially the most vibrant dish you’ve got ever eaten!

This Mexican Tofu with Apricots, Chipotle and Tamarind is, actually, bursting with taste. The candy, spicy and tangy sauce coats chewy mushrooms, smooth tofu cubes and melting slivers of apricot with a fairly, orange-brown glaze, making each chunk one to savor and cherish. Serve it with white rice or a Mexican type rice for lunch or dinner. The recipe is vegan, gluten-free and nut-free and it may be soy-free.

I might have been Mexican in a previous life as a result of I simply love that nation and its delicacies a lot. A part of the attraction for me is its similarity to Indian meals. There’s a lot to like with the spices and the herbs and, in fact, the chili peppers.

All of these interesting flavors come collectively and do a tango in your tongue on this scrumptious Mexican Tofu with Apricots, Chipotle and Tamarind.

I used to be impressed to make this recipe years in the past after watching D.C.-area public tv chef Patti Jinich, who’s Mexican-born, make an identical dish with hen. She described it as being impressed by immigrants from Lebanon, Syria and Israel. These influences are certainly very obvious within the elements used right here, such because the apricots, with the tamarind and chipotle including a pleasant Mexican contact.

I often serve this with Mexican inexperienced rice or Mexican pink rice or just with brown rice. Or eat it with a smooth roll with guacamole on the aspect for a memorable meal.

Why you will love this Mexican Tofu with Apricots, Chipotle and Tamarind

  • It is past scrumptious. And I do not say that calmly. This is without doubt one of the most flavorful dishes I’ve ever cooked and eaten, and that is saying loads as I really like full-flavored meals. I like it a lot, actually, that after I prepare dinner it I often cannot look forward to lunch or dinner — I simply scoop it out of the pot with my fingers and eat it.
  • It has great, contrasting textures. The slivers of apricot turn out to be meltingly smooth because the sauce cooks, the dry and contemporary mushrooms add a lot of chewy texture, and the baked tofu is smooth however barely chewy. Yum.
  • It is good for you. Apricots, mushrooms, tofu…it is all nice. The sweetness within the dish comes from the apricots, a few tablespoons of preserves, and piloncillo.
  • It is simple to make. This recipe might sound sophisticated but it surely’s really quite simple with a comparatively quick ingredient listing. And it is practically foolproof. As at all times comply with directions to get a great outcome except you recognize what you might be doing once you tweak.
  • It is everybody pleasant. The recipe is gluten-free and nut-free and vegan, in fact. You possibly can skip the tofu for a soy-free dish.
Mexican Tofu with Apricots, Chipotle and Tamarind

Substances

  • 1 tablespoon vegetable oil
  • 1 cup dry mushrooms. I used a mixture of dry oyster mushrooms, black trumpets, portobello and porcini mushrooms that I purchased at Costco. You need to use only one type of dry mushrooms, together with shiitake.
  • 8 oz contemporary cremini mushrooms.
  • 1 small jalapeno pepper
  • ¾ cup dried apricots
  • 2 tablespoons apricot preserves
  • 1 chipotle chili with 1 teaspoon adobo sauce. It’d sound like there may be numerous spice on this recipe however do not worry–it is all balanced out by the opposite flavors and you’ll hardly style the spice. You at all times have the choice, in fact, of utilizing much less chili, or skip the jalapeno.
  • 14 oz baked or air-fried tofu. You possibly can comply with this recipe for air fryer tofu. Air-fry the tofu plain, with out the marinade.
  • 2 tablespoons cilantro, elective however good.

For the tamarind sauce

  • 2 tablespoon tamarind paste. I take advantage of the type I purchase on the Indian retailer, I am going to go away a hyperlink within the recipe card. You need to use any tamarind paste you discover at your grocery retailer however the Indian type paste is a focus and works completely right here.
  • ½ cup grated piloncillo. You need to use jaggery as an alternative; coconut sugar will work effectively too.
  • 1 teaspoon floor cumin
  • Salt and floor black pepper

The way to make Mexican Type Tofu

Reconstitute the mushrooms

  • Soak the dried mushrooms in 2 cups of boiling water for half-hour. Pressure the liquid and reserve for making the tamarind sauce.

Make the tamarind sauce

  • Place the strained mushroom inventory, tamarind paste, piloncillo, cumin and ½ teaspoon of floor black pepper in a saucepan. Convey to a boil, then cut back warmth to a simmer and prepare dinner till the sauce has lowered by about half. Add salt as needed–I discover this recipe wants little or no salt.
  • Place the strained mushroom inventory, tamarind paste, piloncillo, cumin and ½ teaspoon of floor black pepper in a saucepan. Convey to a boil, then cut back warmth to a simmer and prepare dinner till the sauce has lowered by about half and is darker. Add salt as needed–I discover this recipe wants little or no salt.

Make the Mexican Tofu with Chiptole, Tamarind and Apricots

  • Warmth oil in a saucepan or saute pan. Add the mushrooms and jalapeno pepper and prepare dinner, stirring steadily, about 10 minutes or till the mushrooms are properly caramelized and golden-brown.
  • Add the sliced apricots, apricot preserves, chipotle chili with adobo sauce and the tamarind sauce to the pot. Combine effectively, deliver to a boil, then decrease warmth to the bottom level in your range and prepare dinner 25 minutes or till the apricots are actually smooth.
  • Stir within the tofu and blend effectively. Examine for salt and add if wanted.
  • Garnish with cilantro for contemporary taste.
  • Stir within the tofu and blend effectively. Examine for salt and add if wanted.
  • Garnish with cilantro for contemporary taste.
Mexican Tofu with Apricots, Chipotle and Tamarind

Storage and freezing directions

  • Leftovers retailer properly within the fridge for as much as three days.
  • You possibly can freeze the Mexican tofu for as much as three months however needless to say the feel of tofu will alter within the freezer and it’ll turn out to be extra chewy and porous.
Mexican Tofu with Apricots, Chipotle and Tamarind
Mexican Tofu with Apricots, Chipotle and Tamarind

Mexican Tofu with Apricots, Chipotle and Tamarind

This Mexican Tofu with Apricots, Chipotle and Tamarind is, actually, bursting with taste. The candy, spicy and tangy sauce coats chewy mushrooms, smooth tofu cubes and melting slivers of apricot with a fairly, orange-brown glaze, making each chunk one to savor and cherish. Serve it with white rice or a Mexican type rice for lunch or dinner. The recipe is vegan, gluten-free and nut-free and it may be soy-free.

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Evaluate Recipe

Course: Principal Course

Delicacies: Mexican impressed

Weight-reduction plan: Gluten Free, Vegan, Vegetarian

Key phrase: Mexican Tofu

Prep Time: 15 minutes

Prepare dinner Time: 45 minutes

Whole Time: 1 hour

Servings: 6 servings

Energy: 224kcal

Creator: Vaishali · Holy Cow! Vegan Recipes

Forestall your display from going darkish

Directions

Reconstitute the dried mushrooms

Make the tamarind sauce

  • Place the strained mushroom inventory, tamarind paste, piloncillo, cumin and ½ teaspoon of floor black pepper in a saucepan.

  • Convey to a boil, then cut back warmth to a simmer and prepare dinner till the sauce has lowered by about half. Add salt as needed–I discover this recipe wants little or no salt.

Make the Mexican tofu

  • Warmth oil in a saucepan or saute pan. Add the mushrooms and jalapeno pepper and prepare dinner, stirring steadily, about 10 minutes or till the mushrooms are properly caramelized and golden-brown.

  • Add the sliced apricots, apricot preserves, chipotle chili with adobo sauce and the tamarind sauce to the pot. Combine effectively, deliver to a boil, then decrease warmth to the bottom level in your range and prepare dinner 25 minutes or till the apricots are actually smooth.

  • Stir within the tofu and blend effectively. Examine for salt and add if wanted.

  • Garnish with cilantro, if utilizing.

Notes

  • Serve this with Mexican inexperienced rice or Mexican pink rice or just with brown rice. Or eat it with a smooth roll with guacamole on the aspect for a memorable meal.
  • Leftovers retailer properly within the fridge for as much as three days.
  • You possibly can freeze the Mexican tofu for as much as three months however needless to say the feel of tofu will alter within the freezer and it’ll turn out to be extra chewy and porous.

Diet

Energy: 224kcal | Carbohydrates: 42g | Protein: 7g | Fats: 4g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Potassium: 585mg | Fiber: 3g | Sugar: 33g | Vitamin A: 640IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg

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