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Perfect fall salad using local apple cider

Arugula Salad with Crispy Tofu with Apple Cider Sauce

Gregory Dunn for Westchester Eats


Now that Thompson’s Cider Mill in Croton-On-Hudson is open for the season, I thought it would be nice to incorporate their fresh cider into a lighter fall dish. If you have the time, the cider mill also offers a large variety of fresh apples, peaches, and apple cider donuts – – incredible.

I asked the owner, and with permission, took a stroll through the apple orchard property. This definitely put me in the mood for the fall season and inspired this recipe. You can learn more about the cider mill on their website.

Ingredients

Tofu Patty Mixture

  • 1 brick of extra firm tofu
  • 1/3 cup freshly grated Parmesan
  • 1 garlic clove finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons freshly chopped basil
  • 2 cups seasoned breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons, more if necessary, of neutral oil for sautéeing (such as grapeseed or canola)

Apple Cider Sauce

  • 1 cup fresh apple cider
  • 1/3 cup white balsamic vinegar
  • 1 pinch red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 1/2 tablespoons ketchup
  • 2 teaspoons light brown sugar

Salad

  • 2 cups fresh arugula
  • 1/2 cup apple cider
  • 1/3 cup white balsamic vinegar
  • Zest of 1/2 lemon

Procedure

Rinse arugula, and set aside. Into a mixing bowl whisk together the apple cider, white balsamic vinegar, and lemon zest. Once incorporated, pour over the arugula and toss .

Apple Cider Sauce

Into a sauce pan, add the apple cider, vinegar, red pepper, and salt/pepper. Bring to a boil. Once boiling, lower the heat to a simmer and stir in the ketchup, & brown sugar. Allow to simmer for 30 minutes until the mixture thickens.

Tofu patties

Using a clean towel, or paper towels, press tofu to soak up all the moisture. Once pressed, crumble roughly 1 cup of tofu. Add Parmesan, garlic, salt and pepper, fresh chopped basil, a pinch of breadcrumbs and olive oil. Mix ingredients with your hands. Roll tofu mixture into balls, and roll into the remaining breadcrumbs. Press on each tofu ball to make small patties. Preheat neutral frying oil in a pan over medium high heat in order pan-fry tofu. (note: do not allow the oil to get too hot as it will burn the tofu). Working in small batches, fry the tofu patties on each side for approximately 2-3 minutes. Remove from pan and place on paper towel to remove any excess oil.

Using tongs, place arugula in the middle of a serving platter. Place tofu patties on top, and garnish with lemon zest and freshly grated Parmesan. Drizzle Apple Cider sauce on top.

Enjoy with a seasonal beer such as a Captain Lawrence Extra Gold – which can be found at a local brewery in Pleasantville, NY.

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