Back in June I posted about fesenjan, a tangy Persian pomegranate and walnut dish from Louisa Shafia’s book New Persian Kitchen. Normally made with chicken (or lamb) here is a vegan version. The recipe is similar to the meat one, but it cooks the flavor right into the protein so it’s more like a pomegranate and walnut flavored tofu. Note that if you cannot find pomegranate molasses in your area, here a link to making your own.
Prep Time: 10 minutes
Cook Time: 20 minutes
1 lb (16oz) Extra Firm Tofu
½ onion chopped into strips
½ cup walnuts, crushed into powder
¼ cup pomegranate molasses
Squeeze out as much water as possible from the tofu while maintaining the shape. A way to do this is to place the tofu between 2 plates. Then chop tofu into cubes (sized to your liking). Next place tofu and onions into a pan. Turn the pan on to medium heat. Cook for 5-7 minutes, making sure the tofu browns a little on each side. Now stir in walnuts and molasses. Mix in well. Cook for another 5 minutes. If the tang from the molasses is too strong, add a little water to thin it out.