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Filet De Tofu with Apricot Dijon Sauce (Vegan)

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Submitted by BOU

Vegan tofu filets pan-fried and simmered in an apricot Dijon sauce with orange juice, tamari, and garlic. The sauce reduces by half into a glossy, sweet-tangy glaze that clings to every slice.

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

This vegan dish treats tofu with the same respect you’d give a good piece of fish. Thin slices of extra-firm tofu get pan-fried until golden, then simmered in an apricot Dijon sauce that reduces into a thick, glossy glaze. The combination of apricot puree, orange juice, mustard, and tamari creates a sauce that’s fruity, tangy, salty, and sharp all at once.

Frying the tofu separately before adding it to the sauce is important. It gives each slice a firm exterior that holds up during the simmer instead of falling apart. The sauce reduces by half, which concentrates all those flavors and thickens it naturally without any cornstarch or flour.

Garnished with chopped shallots and a pinch of dill, it’s a surprisingly elegant plate for something entirely plant-based.

Kitchen Tips

  • Slice the tofu thin and press it dry before frying. Wet tofu splatters in hot oil and won’t brown properly.
  • Reduce the sauce slowly over low heat. High heat will scorch the apricot sugars and turn the sauce bitter.
  • Apricot puree gives the smoothest result, but apricot jam works in a pinch. Jam is sweeter, so you may want to reduce the amount slightly.
  • Serve over rice or alongside stir-fried vegetables to soak up the extra sauce.

Variations

  • Swap apricot puree for mango puree for a tropical twist on the same flavor profile.
  • Add a pinch of red pepper flakes to the sauce for a sweet-heat version.
  • Use tempeh instead of tofu for a firmer, nuttier protein that holds the glaze even better.

Ingredients

1 1
SMALL SMALL ONION
chopped
2 2
CLOVES EACH GARLIC
crushed
1 1
1 5
TEASPOON ML DIJON MUSTARD
2 473
CUPS ML ORANGE JUICE
1 237
CUP ML APRICOT PUREE
or jam *
2 907.2
POUNDS G TOFU
extra firm, thinly sliced
garnish
1
X SCALLIONS, SPRING OR GREEN ONIONS
chopped, to taste *
2 2
PINCH PINCH DILL WEED *

Directions

Pan-fry onion and garlic in oil.

Gradually add tamari, mustard, orange juice, and apricot puree.

Stir until you have a smooth sauce.

In separate pan, fry tofu in oil, and add to sauce.

Cook mixture over low heat until sauce reduces by half.

Place tofu in serving dish, and garnish with chopped shallots and dill.

Serve with stir-fried vegetables, rice, or a salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 400 46% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 301mg 13%
Total Carbohydrate 9g 9%
Dietary Fiber 6g 24%
Sugars g
Protein 76g
Vitamin A 10% Vitamin C 74%
Calcium 158% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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