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Recipe For A Vegan Holiday Dinner

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Mark Shadle, executive chef and owner of G-Zen in Branford, visited the FOX CT kitchen to share his recipe for a vegan holiday dinner. The recipe for tofu safe cutlets with holiday apricot-cranberry sauce is below.

Tofu cutlets


1 pound block of fresh tofu (press between plates to remove excess water)


½ cup red wine
½ cup white wine
1 tablespoon tamari
1 chopped garlic clove
½ cup water
1 tablespoon dried sage

Crumb mixture:

1 ½ cups bread crumbs
1 tablespoon dried sage


Press tofu and cut into seven equal slices. Marinate for four hours. Remove from marinade and dip into breading. Place on a lightly oiled baking pan. Bake in 400 degree oven until golden brown.

Apricot-cranberry sauce


1/4 pound dried unsulphured apricots
¾ cup fruit juice sweetened cranberry juice
2 cups fresh cranberries
zest of half an orange
juice from an orange
1 teaspoon lemon juice
1 tablespoon agar agar flakes
pinch of cinnamon


Soak apricots in cranberry juice, simmer over medium heat for 20 minutes. Add cranberries and sprinkle agar flakes. Cook another 10 minutes. Remove from heat. Add remaining ingredients and blend until smooth. Cool first, then chill in refrigerator. Serve with tofu.

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