Tofu with Curried Apple Chutney and Pine Nuts

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian

This chutney is a perfect mix of sweet, spicy, and tangy and goes well with any protein that has an inherent bland flavor-I use tofu here.  The pine nuts add a nice butteriness and the slight crisp on the tofu is also a welcome textural punch.  Make sure to cook the apples only until they are just tender and still maintain their shape.


  • 1.5 tablespoons oil
  • 1/4 medium red onion, diced
  • 1/2 serrano chili, chopped finely
  • 1 fresno chili, chopped finely
  • salt and pepper to taste
  • 1 tablespoon curry powder
  • 1 tablespoon apple cider vinegar
  • 1 Red Delicious Apple, diced
  • 2 tablespoons raw turbinado sugar
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons pine nuts, toasted
  • 14 ounce container of extra firm tofu, patted dry and cut into 8 pieces


  1. Heat oil.  Add onions, chili, salt, and pepper.  Cook on medium low until translucent.   Stir constantly.
  2. Add curry powder, vinegar, and one-third cup water.  Stir to combine. Cook on medium or until oil leaves edges of mixture.   Add apples, raw sugar, stir, and then add 1/4 cup water.  Stir to scrape off bits from bottom of pan. Bring to a boil and then simmer covered or until apples are just tender and still hold their shape. (Take off lid and evaporate out some of the water over high heat if consistency is too loose for your liking.) Fold in parsley off heat and set aside.
  3. Spray flat griddle with cooking spray and heat.  Sear tofu on each side until golden brown.  Pat gently to assist searing.  Top tofu with chutney, sprinkle with a some toasted pine nuts, and enjoy!


This entry was posted on Tuesday, March 20th, 2012 at 2:26 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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