These Ginger-Maple Fall Spiced Tofu and Apple Cubes are perfect for a fall entree or healthy snack that is savory-sweet and rich in plant-based protein. Ginger, cinnamon, maple and apple sweetness coat each perky cube. And guys, if you are not a fan of tofu like me, you can easily substitute in cubed tempeh or some chickpeas or even a cooked grain like farro or rice! Or even veggies like diced butternut squash, cauliflower florets or mushrooms. These savory-sweet fall spices are just the thing to perk up a wide variety of saute-able foods. The diced apple adds a perfect baked-apple sweetness to just about any savory ingredient you want to saute...
Two cozy things today. This awesome protein-rich recipe for fall. AND some goodies to share from a brand I adore: Natural Life. And a giveaway! Enter below recipe. The prize is a super cute art print (the one shown in these pics) and a surprise mug! I have the same art print hanging on my wall in a cozy corner of my bedroom.
THIS RECIPE is sooooo easy and so flavorful. And as I mentioned above, you do not have to use tofu! Try beans, fall veggies, grains. Just saute them up with the fall spices and accents and get your cozy food on.
Ginger-Maple Fall Spiced Tofu and Apple Cubes
These yummy snack or entree cubes have savory-spicy-sweet flavors in every bite. Eat as a snack or pile on top of a fall leafy greens or grain salad.
- 10oz firm tofu, cubed**
- 1 small apple, diced
- 1 tsp ground ginger powder
- 1/2 tsp ground cinnamon + a few pinches for the apples
- 1/4 tsp ground nutmeg
- 1/4 - 1/2 tsp salt (pink salt used)
- a few pinches of freshly ground black pepper
- 1 Tbsp apple cider vinegar
- 1 Tbsp apple cider (or try orange juice!)
- 2 Tbsp maple syrup, grade B
- a few pinches cayenne
- 1/4 cup chopped pecans
- garnish: 2-5 whole pecans, optional fresh apple slices
- for pan: 2 tsp coconut butter or virgin coconut oil
- **Or substitute with chickpeas, tempeh or your fave fall veggies -- cooking method may vary based on main ingredient used
- Press your tofu to drain off any liquid, use a paper towel to absorb. Dice your tofu and add to a large bowl.
- Sprinkle the spices, salt and pepper over top the tofu, then add in the liquids, vinegar, juice and maple syrup. Using a large spoon, toss well to coat the tofu, try not to break apart the cubes.
- Cover the tofu and allow it to sit and marinate for at least ten minutes, longer is optional for more infused flavor.
- When you are ready to cook your tofu, warm a medium skillet over high heat. When the skillet is hot, add in the coconut butter or oil. When that is melted and coating the pan, pour in your tofu cubes. Reserving any excess marinade liquid in the bowl. Allow the tofu to sizzle for about a minute, then flip the cubes one by one using a spatula. Now you can pour in the excess marinade liquid. If there was not leftover liquid in the bowl, you may want to add in a splash of apple or orange juice to hydrate the pan a bit. Water works too. Turn the heat down to medium and sizzle the cubes for another minute, flipping every once in a while.
- When the tofu looks nicely browned on some sides and softens in texture, you can now add in the apple cubes. Sprinkle them in cinnamon and gently fold them into the tofu cubes. Cook the tofu and apple cubes until the apples begin to brown a bit. Then turn off the heat and add in the chopped pecans. Fold the pecans into the mixture and let everything sit for a few minutes as it sizzles and steams.
- Serve warm with pecan and apple optional garnishes. These cubes taste delicious served chilled from the fridge too! Store leftovers in the fridge and consume within a few days.
Prep Time: 00 hrs. 05 mins.
Cook time: 00 hrs. 08 mins.
Total time: 13 mins.
Tags: tofu,snack,protein,vegan,fall,spices,easy recipes,apples
nutrition: Each serving contains around 100 calories and 6g protein. (4 servings per recipe)
And of course my other fave Natural life product. This mug! Pumpkin Spice latte.
disclosure: Thank you to Natural Life to sending me some goodies and supporting this giveaway