It’s tangy and sweet. It’s delicious and easy. It’s cranberry tofu!

Hubby said it tasted like Christmas, almost like mulled wine due to a touch of cinnamon and that sweet cranberry bite. The cranberries plump up and absorb all the wonderful flavors of the red wine and veggie stock. And besides all that, the meal has great protein and antioxidants!

Serve it with Brussels sprouts to make it feel even more like Christmas!

Ingredients
olive oil
3 stalks celery, diced
1/2 red onion, diced
1/4 tsp cinnamon
1/8 tsp crushed red pepper
1 cup dried cranberries
1/2 cup red wine
1/4 cup vegetable stock
salt
1/2 block extra firm tofu, drained and pressed well
2 servings cooked brown rice, if desired
2 servings roasted Brussels sprouts, if desired

Instructions
In a large, deep skillet over medium high heat, add 2 Tbsp olive oil, celery, and red onion. Saute for 3-4 minutes or until slightly softened. Add cinnamon and crushed red pepper, and saute for an addition 2-3 minutes. Add cranberries, red wine, and vegetable stock and reduce heat to medium low. Allow to simmer for about 10 minutes, or until thickened and the cranberries have absorbed most of the liquid. Meanwhile, slice tofu into 6 thin rectangular cutlets. In a non-stick skillet over medium high heat, add 1 Tbsp of olive oil and rotate the pan to thinly coat the bottom. Once hot, add the tofu cutlets to the pan and brown on each side for about 3-4 minutes or until golden brown. Serve topped with cranberry mixture, and accompanied with roasted Brussels sprouts and brown rice if desired.

Serves 2