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Stuffed Maple Tofu
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Stuffed Maple Tofu
Served with apple-cranberry chutney, this tofu makes a gorgeous centerpiece for your autumn dinner table. This mouthwatering, multi-layer masterpiece from Nathan Kozuskanich, the blogger behind Vegan Dad, is sure to impress guests with its three-part punch of maple-apple cider tofu, sourdough-thyme stuffing, and tart fruit compote. For more recipes that celebrate the best flavors of the season, check out our Recipe Round Up of 7 Fall Favorites on VegNews.com.
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Serves 5
What You Need:
For the Apple-Cranberry Chutney:
2 tablespoons vegan margarine
4 Gala apples, peeled, cored, and chopped
1/4 cup golden raisins
1/2 cup fresh cranberries
2 tablespoons maple syrup
3 tablespoons apple cider, divided
10 fresh sage leaves, chopped

For the Stuffing:
2 tablespoons vegan margarine, plus more for spreading
2 slices sourdough bread
1 leek, white and light green part only, thinly sliced
2 cloves garlic, minced
2 tablespoons apple cider
1 teaspoon dried thyme
4 cups packed baby spinach
Salt and freshly ground black pepper, to taste

For the Maple Apple Cider Tofu:
2 tablespoons vegan margarine
1 package extra firm tofu
3 tablespoons maple syrup
2 tablespoons apple cider
Salt and freshly ground pepper, to taste
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What You Do:
1. For the Apple-Cranberry Chutney, in a large pan over medium-high heat, heat margarine. Add apples and cook for 5 minutes, stirring regularly. Add raisins and cranberries and cook for 3 more minutes. Add maple syrup and mix well, then add 2 tablespoons of cider. Cook until cranberries burst and apples are soft but still have some texture. Lower heat and let simmer while you prep the other components of the dish. When ready to assemble the dish, mix in sage leaves and remove from heat.

2. For the Stuffing, preheat oven to 300 degrees. Heat a frying pan over medium heat. Lightly spread margarine on both sides of sourdough bread and fry each side for 2 to 3 minutes, until golden. Remove from pan and cut into 1/4-inch cubes. Into a large bowl, measure 1-1/2 cups of bread. Return pan to the stove. Melt 2 tablespoons of margarine, and add leeks and garlic. Fry for about 5 minutes, until leeks are translucent. Add apple cider and thyme and mix well. Add spinach and cook until wilted but still a vibrant green. Season with salt and pepper then add to the bread cubes. Mix well. Reduce oven to 200 degrees, put in an oven-proof container and keep warm in the oven.

3. For the Maple Apple Cider Tofu, cut tofu in half vertically, then cut each half into 5 thin slices. Use a 2.5-inch biscuit cutter to cut out 10 rounds. While cutting tofu, heat a frying pan over medium heat. Add margarine and swirl pan to melt, then add tofu circles. Fry for 3 to 5 minutes, only on one side, until a nice golden brown. Add maple syrup and shake to distribute. Flip tofu over and shake again. Add cider and shake to distribute. Season lightly with salt, and add freshly ground pepper. Flip tofu over and let reduce for a minute or so, then remove from heat.

4. To assemble, on a plate, place one tofu circle fried side down. Place 2.5-inch biscuit cutter on top of tofu, then pack in stuffing, pressing stuffing down with a spoon. Carefully remove biscuit cutter, then top with another tofu circle, fried side up. Top with a generous spoonful of Apple-Cranberry Chutney, and serve.
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