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October 2009
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Tofu with Applesauce…or Chutney


I’ve seen a trend that emerges whenever I look for apple recipes…without fail, I seem to end up on pork.  With the whole Kosher thing, followed by the Vegetarian thing almost seven years ago, I haven’t had, well…ANY occasion to eat pork, and to be honest I’ve never had the desire.  I DO however want to enjoy recipes like applesauce and apple chutney, and after an apple and pumpkin picking excursion this past weekend, I was ready and raring to try out some apple recipes.  Tofu works like pork right?  I think so…

I looked up a bunch of pork with applesauce recipes, and combined ingredients to create a spice rub for the tofu that sounded and looked good.


The tofu preparation went as follows:

1 block tofu, pressed, then cut into 8 rectangles
2 tbs lime juice
1 tsp cayenne pepper
2 tsp raw sugar
1 tsp paprika
1 tsp powdered cumin
1 tsp mustard powder
1 tsp cinnamon
Few grinds sea salt

1. Preheat oven to 420F. Combine all the marinade ingredients on a shallow plate.
2. Spray a baking sheet with something non-stick, and coat the rectangles of tofu in marinade one by one before placing on the baking sheet.
3. Bake for twenty minutes, then flip and bake another twenty minutes.

The apple chutney and applesauce were both made from scratch, and the recipes were fairly similiar.  I can’t say I measured anything out for them, but as far as ingredients go…

Apple Chutney

3 cups apples, chopped

White Vinegar

apple cider vinegar



powdered ginger

raw sugar

handful golden raisins, chopped

Apple Sauce

4 cups apples, peeled and cored

Raw Sugar


Splash Strawberry Lemonade

In both cases, you simmer for approximately an hour, and in the case of the sauce, mash with a potato masher every so often until you reach a desired consistency.  The chutney is good…but the applesauce is downright amazing…I wish I knew what I did so right, because this stuff is WAY better than store bought.

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