When I saw this recipe on Fat Free Vegan Kitchen I couldn't wait to try it. Maybe it was the drool inducing photo, maybe it was the fact that I had a block of firm tofu sitting in the fridge, but either way I'm glad I did! Of course I changed the ingredients around a little bit based on what was in my kitchen, but it's still a hit!
Pistachio Crusted Tofu
14 ounces tofu
2 tablespoons soy sauce, low sodium
1 cup bread crumbs
1/2 cup pistachio nuts
ground pepper -- to taste
2 tablespoons Trader Joe's Hot and Sweet Mustard
maple syrup or honey to taste
1/2 tablespoon soy sauce, low sodium
Open tofu and drain. Place tofu on a plate, cover with another plate and place a can on top. Allow to stand for 10 minutes to drain. Slice tofu into half inch slices and using a pastry brush, brush with soy sauce.
Preheat oven to 400F. While oven is heating, pulse pistachio nuts in food processor. Mix with bread crumbs and pepper. Place in a shallow bowl. In a second shallow bowl combine mustard, maple syrup and soy sauce, adjusting to taste.
Take slices of tofu and coat in mustard mixture, then cover in pistachio bread crumbs. Place on baking sheet. Bake at 400F for 20 minutes or until golden. Serve with sauce of your choice, teriyaki, sweet and sour, mustard mixture, etc.
**Note: next time I make this I would probably change the ratio of bread crumbs to pistachios to include more pistachios. I also highly suggest not skimping on marinading the tofu in soy sauce.