This recipe is a throwback down memory lane! Apricot Tofu is a bit of a gamechanger!
My Mum used to make apricot chicken when I was younger, and the other day I saw Apricot Nectar in the supermarket and just had to try it with tofu.
Generally Mum used to use a packet mix of french onion soup in her recipe, but I didn’t have any, and haven’t checked to see if any are vegan, so I just used an onion and some vegan chicken flavoured stock powder (yay Massel!)
This recipe is pretty easy with minimal ingredients! It works perfectly served with rice or mashed potatoes.
If you’re a tofu fan, check out our Smokey Tofu Buddha Bowl with Coconut Rice (nice and healthy), Salt and Pepper Tofu (not so healthy, but so tasty!) or our Cajun Spiced Tofu (great as a burger!)
Hope you love this recipe – please share it with your tofu loving friends and family!
- 400g firm tofu cut into strips and then halved into squares
- Dash of olive oil
- 1 brown onion sliced
- 250ml apricot nectar
- 1 1/2 teaspoons powdered vegan chicken stock
- 100ml water
- 1 tablespoon cornflour
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Cook the tofu in an airfryer at 180°C (350°F) for 10 minutes. Alternatively pan fry the tofu until golden on each side. Set aside.
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Pre-heat the oven to 180°C (350°F).
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Heat the olive oil in a non stick frypan and then add the onion. Cook for 5 or 10 minutes on medium heat until soft.
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Add the Apricot nectar and powdered stock into the pan. In a separate bowl mix the cornflour with the water until smooth. Add this to the pan and stir to mix in thoroughly. Add the cooked tofu to this and mix well. Pour into a baking dish and bake for 20 minutes. Perfect served with rice or mashed potatoes.
