Vegan Chicken Style Tofu Fricassee (Fricase de Pollo)
This hearty and delicious Cuban vegan recipe can be served for lunch or dinner. For a more authentically Cuban meal, serve it alongside white rice and sweet plantains.
Course
Main Dish
Cuisine
Cuban
,
Vegan
Ingredients
Marinade
16
ounces
pressed super firm tofu, cubed
into 1-inch cubes
1
small
sour orange, juiced
2-3
tablespoon
cilantro, minced
2-3
tablespoon
parsley, minced
1/4
cup
white cooking wine
1/4
cup
vegan chick’n broth
or any other kind of broth
1
tablespoon
soy sauce
1
tablespoon
olive oil
1/2
teaspoon
ground cumin
1
teaspoon
creole seasoning
1
teaspoon
onion powder
2
tablespoon
nutritional yeast
4-5
garlic cloves, minced
Fricassee
1
teaspoon
olive oil
2
small
onions, diced
or medium onion
1/2
green bell pepper, diced
1/4
red bell pepper, diced
2
tablespoons
tomato paste
2
cups
vegan chick’n broth
or any other kind of broth
10
spanish olives
1
culantro leaf
(optional)
1
bay leaf
1
teaspoon
salt
2
potatoes, peeled and cubed
into 1-inch cubes
2
carrots, peeled and sliced
into 1/2-inch chunks
Instructions
Marinade
For marinade, combine all ingredients except tofu in a container of your choice.
Toss the tofu and marinade mixture in a zip lock bag or container of choice to combine.
Let marinade for at least 30 minutes. The longer, the better.
Fricassee
Setting pressure cooker to the sear option, add the olive oil, onion, and bell pepper. Saute for about 5 minutes.
Once the onion and bell pepper are translucent, add the tomato paste.
Then stir in the marinated tofu, broth, Spanish olives, culantro, bay leaf, salt, and diced potato and carrots.
Set pressure cooker for 10 minutes.
After 10 minutes and once the pressure has been released from the pressure cooker valve, set it on sear again.
Cook until the liquid has reduced to desired consistency, stirring occasional to avoid burning.
Recipe Notes
If not using an electric pressure cooker, use pot over medium heat.
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