Hearty Tofu with Apples & Sage

Vegetarians and meat eaters alike will enjoy this taste of the season!

Let the color revive us!

Early blossoming of fruit trees

An apple with a lot of heart, a sign of hope! Thus, the inspiration for my dish!

Add some crunch

Hearty Tofu with Apples and Sage

Marinade, whisk together:

  • 2 tbsp. lemon juice
  • 2 tbsp. tamari or soy sauce, low sodium
  • 1 clove garlic, finely minced
  • 1 tbsp. minced fresh sage leaves
  • Splash of fresh pressed apple cider

The dish:

  • 1 lb. extra firm tofu
  • Cornstarch for dusting
  • 2 tbsp. butter or vegan butter
  • 1 tbsp. extra virgin olive oil
  • 2 large shallots, sliced, about a cup
  • 1 large sprig of sage, or about six leaves
  • 2 tart apples, sliced, about two cups
  • 2 garlic cloves, minced

Sauce, whisk together:

  • 1 cup fresh pressed cider
  • 1 tbsp. more cornstarch
  • 1 tsp. or so raw native honey, maple or brown rice syrup
  • Zest of a lemon, about a tbsp.
  • 2 tbsp. lemon juice
  • Dash of hot sauce or cayenne to preference


  • ½ cup walnuts, chopped a bit
  • More sage leaves, chopped, and maybe some edible flowers

Supporter of:  Slow Food       Fair Trade USA       Northeast Organic Farmers Association     EcoWatch    Let’s Save Our Planet No Kid Hungry   Hunger Free Vermont Environmental Working Group World Central Kitchen Sustainable America

A lovely season for sage.

53 Comments Add yours

  1. It sounds like a wonderful fall dish!

  2. Misky says:

    I’ve never pressed tofu. I must try this, whilst remembering not to let the sauce boil; it will go fluid again. Corn starch hates to boil.

    1. Pressing the tofu gets all the excess moisture out and changes the texture. Of course, when you marinate it, you add some moisture back in, but then it is flavorful moisture!
      Cornstarch can be tricky. You need to always dissolve it in a cold liquid before adding to the hot. You actually do have to bring it just to a boil, but only until it thickens, then you remove immediately from the heat. It is often problematic when reheating, unfortunately.

  3. Thank you for another delicious recipe which is right up my alley! BTW – I wish that you could have sent us some of your summer rain. Our past four months have been drought, drought and more drought. 🙁

    1. I know. As we’ve watched the weather nationwide, even worldwide, all we could think about was how we had so much rain and others were suffering from such a severe drought.

  4. NativeNM says:

    I always enjoy apple season and all the new recipes that come with it. Your Tofu with Apples sounds appealing!

    1. Thanks Jan! The husband said he would eat it again, so that’s a recommendation!

  5. A delicious recipe! Can’t wait to try.

    1. Thanks! It certainly tastes like Autumn!

  6. Sounds absolutely delicious! What a wonderful fall dish. I will be tucking this into my recipe folder.

    1. Hope you enjoy it Laurie!!

  7. Anonymous says:

    It looks so pretty and I do like all 3 of these items (sage, tofu, apples!). Your sage patch is gorgeous. I usually grow sage along with rosemary, basil, and dill but it did not happen this year!

    1. If I am lucky, the sage will winter over and I’ll have tons next year! Fingers crossed.

      1. Suzassippi says:

        I did not know sage would do that! Do you have to cover it?

      2. I don’t protect it beyond letting leaves from the maple trees protect it. I have been pretty lucky with it wintering over, we are in Zone 5. The years when it doesn’t make it are the exception.

  8. The marinade, apples, sesonings and honey do a lot for tofu.

    1. Yes, they add the flavor where virtually none exists!

  9. You’ve managed to bring out the best in Tofu in this dish. Apples and sage belong together! 🙂

    1. Thanks Ronit! They really are a nice pair!

  10. lisinmayenne says:

    There are some wonderful seasonal flavours in here, I love the idea of apple and sage together. I’ve never eaten tofu (and I’m not sure I want to 😂) but I’m thinking this might work really well with the butternut squash we’ve just started harvesting instead?

    1. You could definitely substitute a lovely butternut squash, or portobello mushrooms!

  11. Apples and sage, great combination. The dish looks delicious.

    1. Thank you! Everything went together beautifully, and tasted like fall!

  12. Nancy says:

    What a delicious fall dish! I always look forward to new Apple recipes.

    I sure wish we could have siphoned off some rain from you and sent it in a pipeline to the Southwest. They need rain terribly!
    Thanks for the great recipe, my friend!

    1. Yes, the rain has been very fickle this year, too much in one place and not enough in others. Awfully hard to predict!

  13. That looks remarkable and I don’t normally go for tofu. Now sage and apples are high on my list! Oh how I love the fall, the crisp mornings, cool evenings. It’s my kind of weather! Hugs, C

    1. Yes, fall and early spring are my favorites. I’m not a big fan of hot humid weather, unless i’m at the seashore!

  14. Eha says:

    Am smiling! First ate tofu way back in the Dark Ages in my early 20s – regularly being in Japan on business ‘formal’ dinners were a nightly occurrence and tofu just as nightly an offerin!1 It definitely was not au fait to pull a face and i truly learned to appreciate it but have rarely prepared it in a Western way – so, thanks heaps . . . as soon as I get good quality ingredients here Down Under . . . your dish will be on the table!!!

    1. That’s a lot of personal tofu history Eha! I first ate it in my 20s as well, and I think it might have been in miso soup and I had no idea what the spongy little cubes were in my bowl!

  15. Carolyn Page says:

    I can’t say I’ve used sage very much at all, Dorothy. However, I shall put an end to this very soon.
    I’m loving this recipe. The sweet, sour and tart mixture suits my palette exactly!
    Just as a by the by: I enjoy crumbling tofu before marinating. I find the yummy flavours are greatly enhanced by having more surface to absorb it/them. Oh, I really now must get to the supermarket… 🙂

    1. It sounds like you are hungry my friend!
      Thanks for the crumbling tip!

  16. Forestwood says:

    I have recently been getting into Tofu – thanks for the recipe – my son may like this. I loved the apple with the heart on it too. They looked so good.

    1. It was such a sweet little apple!

  17. Natasha says:

    Wow, that looks amazing! Let’s hope I can find fresh sage this year. Thank you for sharing a vegan recipe. 🙂

    1. Seek and you will find!!

  18. Congrats on your apple crop and especially that special one with the heart. Several of our area farms have run out of apples already. That late frost sure did a lot of damage to local fruit trees.

    1. Most were impacted around here too. I talked to one farmer and she happily told me she had a great crop, they only list 40%! Now, that’s looking on the bright side of things!

  19. America On Coffee says:

    Happy Autumn to you Dorothy. Your dish is an excellent transitioning from the weird-weathered Summer and just before the upcoming holidays. Your recipe is a plus for vegetarians of varying degrees. 👍👍

    1. Thank you! We eat a lot of meatless meals, and I try to make them appeal to my meat-eaters as well as vegetarians!

  20. Christy B says:

    We haven’t had tofu in a while! Thanks for posting this one to remind me!

    1. It’s easy to forget unless you have a plan!

  21. Apples and Sage sounds wonderful!

    1. Thank you! It’s a really lovely combination I’ve used in stuffings before, and it worked well here.

  22. nancyc says:

    I never would have thought of pairing tofu with apples, but it sounds great! And so healthy too! 🙂

    1. Thank you Nancy! It was a really pleasing combination!

  23. Elizabeth says:

    The flooding of the farms here made for a slim CSA summer. For some reason we didn’t get the usual bumper haul of winter squash. The apples have been magnificent though. Fresh Empire taste worlds better than their stored counterparts. The craziest result of that rain has been a seven foot tall hydrangea bush. Never seen the likes! Never a big tofu fan. My daughter lives on it.

    1. What a strange year it has been. I’ve found a great difference from farm to farm depending on how the floods hit and the late freeze. Some of our apple growers were terribly impacted, others right by the lake or a river, came out fairly well. The other crops are all over the place, but it was a great year for fennel and most of the berries!

  24. I’m not a tofu kind of gal but my goodness does that look delicious. I would definitely give it a try Dorothy!

    1. Thanks Diane! I’ll convert you to the tofu side yet!

    1. Thank you so much!

      1. Most welcome 🤗

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