With the right recipe (hint, hint, this one) tofu goes from drab to fab! A pistachio crust seasoned with lemon juice, dill and basil is just the thing to bring this tofu to entree status and wow your guests with a meatless meal. This recipe comes to us from Kristina DeMuth.
- 2 packages of extra firm tofu (~14 oz each)
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 cup pistachios (without shells)
- 1/4 cup lemon juice
- 1 tsp dried dill weed
- 1/4 cup basil (fresh or dried)
- 2 tbsp water
Preheat oven to 350F. Lay tofu out on a clean towel and lightly press out some of the water. Slice each block of tofu into 4 slices. Place them on a baking sheet and bake for ~15-20 minutes in the oven. (Optional to place the tofu on a skillet and lightly cook them over medium heat).
In a bowl combine the ground flax with water. Allow it to sit for several minutes to thicken.
In food processor, lightly pulse the pistachios until desired texture. Avoid overly blending if you don’t want it to be super fine like flour. Pour the pistachios into the bowl with the ground flax.
Blend together the lemon juice, dill, basil, and water. Then pour this picture into the bowl with the pistachios and flax and stir with a spoon.
Remove the tofu from the oven and coat the tops with the pistachio mixture. Be sure to distribute evenly.
Place the tofu back into the oven for another 10-15 minutes, or until the crust is desired texture. Avoid burning the crust.
Serve the tofu with a side of leafy green veggies, roasted vegetables, and sweet potatoes or with my lemon quinoa sweet potato salad.
Visit Kristina DeMuth’s website for the pictured Lemon Quinoa Sweet Potato Salad.