Rosemary Apple Cider Tofu

Rosemary Apple Cider Tofu is a savory-sweet, aromatic dish that’s sure to win over both tofu lovers and skeptics alike. Featuring golden pan-fried tofu simmered in a fragrant sauce made with apple cider, brown sugar, rosemary, and spices, this dish delivers cozy autumn flavors in every bite. It’s quick enough for a weeknight dinner but elegant enough for holiday tables.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 30 minutes with straightforward steps.

• Flavorful and unique: Apple cider and rosemary create a perfectly balanced sweet and savory profile.

• Vegan and satisfying: Plant-based but hearty enough to be the star of your meal.

• Great for fall and winter: A perfect match for seasonal produce and cozy meals.

• Versatile: Pairs well with grains, roasted vegetables, or salads.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• apple cider (not apple cider vinegar)

• organic brown sugar

• ground ginger

• ground nutmeg

• salt

• vegan butter

• super-firm tofu, sliced into thin squares

• shallots, thinly sliced

• garlic, minced

• apple, peeled and thinly sliced

• fresh rosemary sprig

• cold water

• cornstarch

• black pepper

Directions

1. In a small container, mix the apple cider, brown sugar, ginger, nutmeg, and salt. Set aside.

2. In a large skillet over medium heat, melt the vegan butter and swirl to coat the bottom.

3. Arrange the tofu slices in the skillet and cook for about 8 minutes, flipping halfway through, until golden brown on both sides. Transfer to a plate.

4. Increase the heat to medium-high. Add a bit more butter if needed, then sauté the shallots for about 5 minutes, until soft and slightly browned.

5. Push the shallots aside and add garlic to the skillet. Sauté for 1 minute until fragrant.

6. Add sliced apple, rosemary sprig, and the prepared cider mixture. Bring to a boil, then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, until the liquid reduces by half.

7. Mix the cornstarch with cold water in a small bowl, then stir into the skillet.

8. Return the tofu to the skillet and bring back to a simmer. The sauce should thicken slightly.

9. Remove from heat, discard the rosemary sprig, and season with additional salt and black pepper to taste.

10. Serve hot with your favorite sides.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

• Add veggies: Toss in some spinach, kale, or roasted squash for added color and nutrition.

• Use tempeh or seitan: Swap tofu for another plant-based protein if preferred.

• Make it spicy: Add a pinch of chili flakes or cayenne to the sauce for a mild kick.

• Add nuts: Toasted walnuts or pecans make a great crunchy topping.

• Serve over grains: Spoon the tofu and sauce over quinoa, wild rice, or mashed potatoes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium-low heat until warmed through. Add a splash of water if the sauce thickens too much.
Not ideal for freezing due to texture changes in tofu and apples.

FAQs

Can I use apple juice instead of apple cider?

Yes, look for unfiltered apple juice (sometimes called cloudy apple juice) to match the depth of flavor in apple cider.

What type of tofu should I use?

Super-firm or extra-firm tofu works best. Press regular tofu first to remove excess moisture if that’s what you have.

Do I need to peel the apple?

Peeling the apple helps it cook evenly and blend into the sauce, but you can leave the skin on for extra texture and fiber.

Can I bake the tofu instead of pan-frying?

Yes, bake at 400°F for 25–30 minutes, flipping halfway through, then add it to the sauce.

Is this dish gluten-free?

Yes, as long as your vegan butter and other ingredients are certified gluten-free.

What can I serve with rosemary apple cider tofu?

Great with mashed potatoes, rice, roasted vegetables, or a side salad.

Can I use dried rosemary instead of fresh?

Fresh rosemary is preferred for aroma, but you can use ½ teaspoon of dried rosemary in a pinch.

How do I know when the sauce is ready?

It should reduce by about half and lightly coat the back of a spoon. The cornstarch will help thicken it just before serving.

Can I make this in advance?

Yes, you can cook the tofu and make the sauce ahead. Combine and reheat before serving.

How do I prevent tofu from sticking to the skillet?

Use a nonstick or well-seasoned skillet and ensure the butter is hot before adding tofu.

Conclusion

Rosemary Apple Cider Tofu is an elegant and flavorful dish that’s both easy to make and deeply satisfying. The sweet cider and earthy rosemary create a comforting glaze that turns simple tofu into something special. Whether you’re cooking for guests or preparing a quick dinner, this recipe brings warmth and delicious complexity to the table

Print