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Nut Crusted Tofu
[Vegan]

MR By: Matt Frazier and Stepfanie Romine

Author Bio

Matt Frazier is a vegan ultramarathoner, founder of the No Meat Athlete movement, and author... Read More

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Tofu

Nut Crusted Tofu [Vegan]

2-4

Dairy Free

Vegan

Trying to impress your dinner companion, but have very little time on your hands? This is the dish to make! Pistachios, tarragon, and lemon juice, plus a hint of Dijon mustard, turn a simple dinner into something special. Serve with steamed green beans (just call them haricots verts to keep...

Recipe from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life © Matt Frazier and Stepfanie Romine, 2017. Photographs copyright © Ken Carlson, Waterbury Publications Inc. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

1/2 cup (70 g) roasted, shelled pistachios (see Note)
1/4 cup (30 g) whole wheat bread crumbs, or GF if necessary
1 shallot, minced
1 garlic clove, minced
1 teaspoon grated lemon zest
1/2 teaspoon dried tarragon
Salt and black pepper
One 16-ounce (454 g) package sprouted or extra-firm tofu, drained and sliced lengthwise into 8 pieces
1 tablespoon Dijon mustard, GF, if necessary
1 tablespoon lemon juice

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How to Prepare Nut Crusted Tofu [Vegan]

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using a food processor (or a knife), chop the pistachios until they are about the size of the bread crumbs. In a pie plate, combine them with the bread crumbs, shallot, garlic, lemon zest, and tarragon. Season with salt and pepper.
Season the tofu with salt and pepper. In a small bowl, combine the mustard and lemon juice.
Spread the mustard mixture evenly over the top and sides of the tofu, then press each slice into the bread crumb mixture.
Place the tofu uncoated side down on the baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of the slices. Bake until the tops are browned, about 20 minutes. Serve.