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

September 24, 2013 by Tracy 1 Comment

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,

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

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

• Low in saturated fat
• No cholesterol
• Very low in sodium
• Very high in manganese
• Very high in vitamin B6
• Very high in vitamin C