Filet De Tofu with Apricot Dijon Sauce (Vegan)

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.