Mock Chicken Marbella
Transform your dinner table with Mock Chicken Marbella, a plant-based twist on the classic Mediterranean-inspired dish that's brimming with bold flavors and hearty textures. Perfectly seared tofu cubes are bathed in a luscious sauce of sweet prunes, briny green olives, and tangy capers, all simmered in a blend of white wine, vegetable broth, and red wine vinegar. A hint of maple syrup adds a subtle sweetness, while fresh oregano and a bay leaf infuse the dish with aromatic depth. This vegan-friendly recipe is roasted to perfection, allowing the tofu to soak up every rich, savory note. Garnished with fresh Italian parsley, Mock Chicken Marbella pairs beautifully with crusty bread, rice, or a crisp side salad, making it an elegant and satisfying dish for any occasion. It's an easy, flavorful meal that’s perfect for weeknights yet impressive enough for dinner parties!
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Recipe Information
Ingredients
- 16 oz firm tofu (pressed and cut into 1-inch cubes)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1 cup prunes (pitted and chopped)
- 1 cup green olives (pitted and sliced)
- 2 tbsp capers (drained)
- 2 tbsp fresh oregano (chopped)
- 0.5 cup dry white wine
- 0.5 cup vegetable broth
- 2 tbsp red wine vinegar
- 2 tbsp maple syrup
- 1 bay leaf
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp Italian parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pressed tofu dry with a clean towel and cut it into 1-inch cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu cubes and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1-2 minutes until fragrant.
Add the chopped prunes, sliced green olives, capers, and fresh oregano to the skillet. Stir to combine.
Deglaze the skillet by pouring in the dry white wine, vegetable broth, and red wine vinegar. Stir in the maple syrup, bay leaf, salt, and black pepper. Simmer for 5 minutes to let the flavors meld.
Transfer the seared tofu to a baking dish and pour the skillet mixture over the tofu. Gently stir to coat the tofu in the sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Remove the bay leaf and garnish with chopped Italian parsley before serving. Serve warm with crusty bread, rice, or a side salad.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5788 mg | 252% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 117.9 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3463 mg | 266% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3174 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
