No Meat Meals Nut-crusted Tofu
Pistachios, tarragon, and lemon juice, plus a hint of Dijon mustard, turn a simple dinner into something special. Serve with steamed green beans and quinoa for a Parisian-bistro-inspired meal. There's no need to press the tofu; simply pat it dry. Any excess moisture will help the crust adhere to the tofu.
Recipe excerpted from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life, by Matt Frazier and Stepfanie Romine.
Ingredients
- ½ cup roasted, shelled pistachios (unsalted)
- ¼ cup whole-wheat breadcrumbs
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tsp grated lemon zest
- ½ tsp dried tarragon
- salt and pepper (to taste)
- 1 16-oz package sprouted or extra-firm tofu, drained and sliced lengthwise into 8 pieces
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
Directions
- Heat oven to 375°F and line a baking sheet with parchment paper.
- Using a food processor (or a knife), chop pistachios until about the size of breadcrumbs. Combine in a pie plate with breadcrumbs, shallot, garlic, lemon zest, and tarragon. Season with salt and pepper.
- Season tofu with salt and pepper. In small bowl, combine mustard and lemon juice.
- Spread mustard mixture over top and sides of tofu, then press each slice into breadcrumb mixture.
- Place tofu uncoated-side down on baking sheet. Sprinkle any leftover breadcrumb mixture on top of tofu. Bake until tops are browned, about 20 minutes.
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