Monday, May 6, 2013

Tofu with Mixed Fruit Sauce (recipe, pareve) #meatlessmonday #tofu #vegetarian

Tofu with Mixed Fruit Sauce P Serves: 2
The tofu absorbs all the wonderful flavors of the fruit, allspice and liqueur and makes a very satisfying meal. Serve it with couscous, farro or rice and the vegetables of your choice. Your vegetarians (and even some carnivores) will be very happy.
14 ounces extra firm tofu-pressed, drained, and sliced into about 8 slices
1/3 cup flour
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons vegetable oil
2/3 cup black currant preserves
10 ounces cranberry juice
1/8 cup cornstarch
Juice of one half lemon
½ teaspoon allspice
9 ounces assorted defrosted fruit of your choice: sliced peaches, raspberries, blueberries, strawberries, blackberries
Optional: ¾ teaspoon crème de cassis
Large skillet
Oven to table serving dish
  1. Mix flour with salt and pepper. Dredge tofu slices in flour and set aside.
  2. Pour vegetable oil into skillet. Heat over medium flame. Carefully place dredged tofu into oil and brown well on each side. Place browned tofu into serving dish.
  3. Pour out any remaining oil in skillet.
  4. Mix cornstarch and cranberry juice well.
  5. Put all remaining ingredients including cranberry juice mixture into skillet and melt together over medium heat until the sauce thickens somewhat. Stir in fruit. Add crème de cassis –if desired.  Spoon mixture over tofu.  This dish can be baked immediately for about 20 minutes in 325 F oven or can be left over night in the fridge and baked the next day. Serve hot. Garnish with fresh fruit.

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