Warm roasted tofu, ruby red cranberries, and oranges pop with the delicious flavors of the season in this beautiful dish, making this a holiday favorite for both Thanksgiving and Christmas. Exclusively from Candle 79’s new cookbook, Vegan Holiday Cooking from Candle Cafe: Celebratory Menus and Recipes from New York’s Premier Plant-Based Restaurants
, the book is a feast for the senses as it carries the home cook through a year’s worth of holiday recipes. Like the Candle restaurants, the book is 100% plant-based and the food is 1000% delicious.
Braised Cranberry-Orange Tofu
serves 8 to 10
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1 cup water
- 1 cup fresh or frozen cranberries
- 2 oranges, juiced
- 2 tablespoons agave nectar, plus more if needed
- 1 cup white wine
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon arrowroot powder dissolved in 2 tablespoons water
- Finely grated zest of two oranges
- 2 (14-ounce) blocks extra-firm tofu
- 1 sprig fresh rosemary
Heat the oil in a small sauté pan over medium heat. Add the shallots and cook until softened, about 5 minutes. Transfer the shallots to a saucepan; add the water, cranberries, orange juice, agave, wine, salt, and pepper and bring to a boil. Decrease the heat, add the arrowroot, and simmer until the cranberries burst and the sauce has slightly thickened, about 7 minutes. If the sauce seems too tart, add a bit more agave. Remove from the heat, stir in the zest, and let cool.
Preheat the oven to 350°F. Oil a large baking dish.
Cut the tofu into ¾-inch-thick slices and put them in the prepared baking dish. Pour the cranberry-orange mixture over the tofu. Turn to coat each side. Top with the rosemary and bake for about 25 minutes, until the sauce starts to caramelize.
Serve immediately.
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