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Sharing a journey into the world of fabulous vegan food.

Apricot Tofu Curry with Brown Rice, Vegan MoFo Recipe # 17

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Apricot Curry Tofu with Brown Rice

Apricot Curry Tofu with Brown Rice

What beautiful weather today (and it looks like it is going to continue for the remainder of the week.

I have been in Toronto for a three-day conference for work, so my head is spinning with information. Fortunately I made this Apricot Tofu Curry before I left. I had planned to be clever and post this while I was away, but an unforseen computer glitch ruined that idea. I was still happy to have the meal ready and waiting for me in the fridge when I got home, no need to cook supper tonight, and this dish tastes every better the day (or in this case, three days) later.

This recipe is adapted from a family favourite. I have made Apricot Chicken for years, but now that I am vegan, I needed to make a couple of changes. I

The tofu is marinated overnight and then baked in the apricot sauce. This is a very easy recipe to make, but it looks stunning and tastes even better.

Enjoy,

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Apricot Curry Tofu with Brown Rice

Apricot Curry Tofu with Brown Rice

Apricot Tofu Curry with Brown Rice

Serves 4

  • 2  cups cooked brown rice
  • 1 lb firm tofu, drained and cut into pieces (can be cubes or slices, whatever you prefer, I cut mine into triangles)
  • Olive oil

Marinade:

  • ½ tspn chilli powder
  • 1 tblspn garam masala
  • 1 inch fresh ginger, grated
  • 2 cloves garlic minced
  • ½ cup fresh squeezed orange juice
  • ¼ cup fresh squeezed lemon juice

Sauce:

  • 1 cup dried apricots
  • 3 cups apricot nectar ( you can replace with vegetable stock if unable to find)
  • 2 tblspns olive oil
  • 2 onions finely chopped
  • 1/2 packet dry onion soup mix
  • Sea salt and pepper to taste

Combine all marinade ingredients together in a bowl. Add tofu and allow to sit for at least 3 hours in fridge or, ideally overnight.

Preheat oven to 350 F.

Remove tofu from marinade, reserving the marinade,

Coat shallow baking dish with olive oil. Place a layer of onions on bottom, then a layer of tofu, then a layer of apricots,

Mix together the apricot nectar and the onion soup mix, pour over the tofu. Drizzle with reserved marinade.

Bake for 1  hour covered. Remove cover and continue to bake for further 15 – 20 mins. Check often to make sure the top does not burn.

Serve with rice.

Apricot Curry Tofu with Brown Rice

Apricot Curry Tofu with Brown Rice

Nutrition Facts
Serving Size 567 g
Amount Per Serving
Calories 664 Calories from Fat 135
% Daily Value*
Total Fat 15.1g 23%
Saturated Fat 2.7g 13%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 45mg 2%
Total Carbohydrates 116.9g 39%
Dietary Fiber 7.7g 31%
Sugars 10.3g
Protein 19.0g
Vitamin A   66% Vitamin C 222%
Calcium 28% Iron 26%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
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One thought on “Apricot Tofu Curry with Brown Rice, Vegan MoFo Recipe # 17

  1. Reblogged this on Vegan,Vegan.

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