You know how you’ll discover a food and then want to eat it with everything and anything? That’s what’s been happening with me and apricot jam. It all started with this chicken salad and has just skyrocketed from there. Apricot jam on sweet potatoes? Yes, please! Apricot jam burgers? Not so good… Apricot jam on tofu? A winning recipe. I liked this so much because it tasted distinctly American with an ethnic flare. This is the kind of recipe I would suggest to people scared of how tofu tastes, because it’s deliciously sweet and tangy with a nutty crunch. You could certainly use this same glaze for chicken or pork, too.
Apricot Glazed Tofu With Walnuts
- 1 block firm or extra-firm tofu, pressed and cubed
- 3 tablespoons apricot jam
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon white vinegar
- pinch of black pepper
- 1/3 cup walnuts
Preheat an oven to 375 degrees. In a bowl, mix together the jam, olive oil, vinegar, and black pepper. Stir to emulsify.
Toss the tofu in the glaze to coat. Lay it out on a single layer on a lined baking tray and bake for 25 minutes.
After 25 minutes, take out the tray, flip the tofu to prevent sticking, and add in the walnuts. Stick this back in the oven for 10-15 more minutes until it starts to smell “nutty”.
The Fall flavors of apricot and walnut pair perfectly with any squash dishes as a sides. Or you could serve it with quinoa or rice for a warm and comforting tofu bowl.
The only question is what to put apricot glaze on next?