Vegan Tofu with Mojo Sauce

I fell in love with the Cuban Mojo sauce that was used in the Slow Cooker Cuban Mojo Pork I posted recently. I decided to make a vegan version using tofu as the meat substitute for the pork. In this recipe, I used the stove top versus the slow cooker method but one can use the latter also for this vegan version.

That addictive flavor of the mojo sauce that my friends drooled over the carnivore version had its compelling presence in this vegan one. It enveloped the tofu pieces with its enticing flavor effectively.  I assure you eating this dish with beans, cilantro and rice is as satisfying as the carnivore version.  You will not miss the meat. The mojo sauce will make you forget it. Enjoy!

Vegan Tofu with Mojo Sauce

Inspired by Simple Eats and this blog

• 4 garlic cloves, minced
• 1/2 cup vegetable broth
• 1 tsp cumin powder
• 1 tsp black pepper
• 1 tsp dry oregano leaves
• 1 orange, juice and zest
• 2 limes, juice and zest
• 1 tsp salt
• 1- block (17 oz) tofu, cut into cubes
• 1 tbsp cornstarch in 1/2 cup vegetable broth or water

For serving:

• Rice, cooked
• cilantro
• black or red beans 

Add the garlic and the 1/2 cup vegetable broth in a skillet.  Allow the mixture to boil and cook till the garlic softens.  Add the rest of the ingredients except the cornstarch slurry.  Heat the mixture at medium heat until half the liquid is gone.  Add the cornstarch slurry in water and allow the mixture to boil till it thickens.

Serve with rice topped with cilantro and beans on the side or on top.