Thursday, June 5, 2014

Pistachio Crusted Tofu!

It has been a rough start to the summer for me.  Torn pectoral fibers equals no work or strenuous activities for this little one.  What a bummer!  I guess this means more cooking..... and....back to being a puppy mommy.

So this is a great, savory tofu dish that you cannot pass up!  A little bit spicy from the dijon mustard, a bit sweet from the agave nectar and a salty crunch from the pistachios.  You cannot go wrong.  I would guess this would be similar to a crusted salmon dish, which is where I got the idea from I suppose.

Best part is, this recipe only has 5 ingredients and is simple!

I loved loved LOVED the brand of tofu I used for this recipe!  Wildwood Sprouted Tofu is by far my favorite tofu ever.  It is super super firm, sprouted and has 14 grahams of protein per serving.  So if you have yet to try this brand, scoot your tush to a Whole Foods or local Co-op and grab some!

This was an afterthought after I baked this, but this would also be great on the grill, and smoking it on a cedar plank.  So, if you are in the mood to grill, try it out!  I would imagine it would be tasty as all heck!

Pistachio Crusted Tofu

Ingredients/Directions: (serves 3-4)
1 block of firm tofu, cut into 8 "cutlets" (about 1/2 inch thick)
1/2 c pistachios chopped
2 tbsp dijon mustard
1 tbsp agave nectar
1/2 tbsp tamari (or soy sauce)

Preheat oven to 400.  With a paper towel, pat dry the tofu "cutlets".  In a small bowl, mix together the dijon mustard, agave mustard and tamari.  Add salt and pepper to taste.  With a brush, smother the tofu pieces with the marinade.  Now cover the tofu cutlets with the chopped pistachios and bake for 20 minutes.  Enjoy!

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