Cranberry Orange Tofu
This cranberry orange tofu is loaded with zippy flavor and super easy to make! Made with slices of pan-fried tofu smothered in a sweet and tangy cranberry sauce infused with orange and fresh rosemary, it's easy enough for a busy weeknight and festive enough for a holiday dinner.
Servings: 4
Calories: 280kcal
Ingredients
- 1 (16 ounce/454 gram) package super-firm tofu
- 2 tablespoons vegetable oil, divided
- ½ cup finely chopped shallots
- 1 cup fresh cranberries
- ½ cup orange juice
- 2 tablespoons organic brown sugar
- 2 teaspoons orange zest
- 1 (3-inch) sprig fresh rosemary
- ½ teaspoon salt, or to taste
Instructions
- Cut the tofu into 8 equal slabs, slicing parallel to the shortest sides of the block. Set it aside for now.
- Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the shallots and cook them for about 5 minutes, stirring occasionally, until they start to soften.
- Add the cranberries, orange juice, brown sugar, orange zest, and rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer for 8 to 10 minutes, until most of the berries have burst, stirring occasionally. You can add a splash of water if the mixture gets too dry. Remove the pot from heat when done. Remove the rosemary sprig. Carefully taste-test the sauce (it will be hot!), and season with ½ teaspoon of salt, or to taste.
- While the sauce cooks, coat the bottom of a large skillet with the remaining 1 tablespoon of the oil and place it over medium heat. Give the oil a minute to heat up, then add the tofu slabs, arranging them in a single layer. Cook the tofu for about 10 minutes, turning the pieces about halfway through, until they are golden brown.
- Spoon half of the cranberry sauce over the tofu, then flip the pieces and cook for about 1 minute, allowing the sauce to caramelize slightly. Spoon the remaining sauce over the tofu, then flip the pieces again and cook for about 1 minute more, allowing the sauce to caramelize on the other sides.
- Remove the tofu from the skillet and transfer it to plates or a serving plate, spooning any sauce left in the pan over the tofu. Serve and enjoy!
Nutrition
Calories: 280kcal | Carbohydrates: 20g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 368mg | Potassium: 367mg | Fiber: 3g | Sugar: 13g | Vitamin A: 90IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 2mg