SPICED TOFU WITH FUJI APPLE CHUTNEY AND ROASTED SWEET POTATOES
(serves 4)
INGREDIENTS
For the spiced tofu:
1 block of extra-firm tofu, pressed and cubed
3 Tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 tsp granulated garlic
1 tsp granulated onion
1/2 tsp ground cinnamon
1/4 tsp red pepper flakes (adjust to taste)
Salt and black pepper to taste
For the fuji apple chutney: 2 Fuji apples, peeled, cored, and diced
1/4 cup red onion, finely chopped
1/4 cup apple cider vinegar 1/4 cup brown coconut sugar 1/4 cup raisins
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of red pepper flakes (optional, for heat)
Salt to taste
For the roasted sweet potatoes:
2 large sweet potatoes, peeled and diced into cubes
3 Tbsp olive oil
1 tsp smoked paprika
1 tsp granulated garlic
1 tsp granulated onion
Salt and black pepper to taste Fresh cilantro leaves for garnish
PREPARATION
1. Preheat your oven
to 400°F.
2. Start by preparing the tofu. In a bowl, combine olive oil, ground cumin, ground coriander, smoked paprika, granulated garlic, granulated onion, ground cinnamon, red pepper flakes, salt, and black pepper.
3. Toss the tofu cubes in this flavorful spice mixture until they are well coated. Place them on a baking sheet lined with parchment paper.
4. In a separate mixing bowl, combine the diced sweet potatoes with olive oil, smoked paprika, granulated garlic, granulated onion, salt, and black pepper. Spread them out on another baking sheet lined with parchment paper.
5. Roast both the tofu and sweet potatoes in the preheated oven. The tofu will take about 25 to 30 minutes, and the sweet potatoes will take about 25 to 30 minutes or until they are tender and slightly crispy.
6. While the tofu and sweet potatoes are roasting, prepare the Fuji apple chutney. In a saucepan, combine diced apples, chopped red onion, apple cider vinegar, brown sugar, raisins, ground cinnamon, ground ginger, red pepper flakes
(if using), and a pinch of salt.
7. Cook the chutney mixture over medium heat, stirring occasionally, until the apples are tender, the flavors meld together, and the mixture thickens, which will take approximately 15 to 20 minutes.
8. Once the tofu, sweet potatoes, and chutney are ready, assemble the dish. Place a portion of roasted sweet potatoes on each plate, top with spiced tofu cubes, and spoon the Fuji apple chutney over the tofu.
9. Garnish with fresh
cilantro leaves.