Pistachio (or Pumpkin Seed) Crusted Tofu
|Pumpkin Seed Crusted Tofu with Truffle Cream Sauce|
1 block tofu, extra firm
½ C unsalted pistachios (or unsalted pumpkin seeds)
1/4 C vegan butter, softened
1/4 t ground ginger
1/4 t mustard seeds*
1/4 t cumin
1/4 t curry powder
1/2 t turmeric
Press the tofu to squeeze out the water. I put it on a cutting board, and place a pan or a big book (wrapped in a kitchen towel) on it to press down.
Once dry, cut the block of tofu lengthwise to make two slices. Then cut each slice diagonally to create 4 triangles, resulting in a total of 8 tofu triangles.
Put the pistachios or pumpkin seeds in the food processor to grind them (a blender or stick blender would do the same). Put them in a bowl. You can substitute other nuts (cashews would be yummy!).
Put the vegan butter in a saucepan and melt on the stove over medium heat. Stir in all spices. Turn off heat.
Use a little of the melted butter or some oil spray to coat the bottom of a baking pan or Pyrex/roasting pan. (A baking sheet would work, too.)
Dip a piece of tofu in the melted butter and spice mixture, flipping it so all sides get covered. Then dip in the bowl of pistachios.
Place in the baking pan. Do this for all tofu pieces. If desired, sprinkle with a little salt and pepper (I don’t think it needs this, but you might). And cover with any leftover ground nuts.
Bake at 375 for 30-35 minutes.
Serve with Truffle Cream Sauce.
*The original recipe calls for ground mustard seed, but through a happy oversight I used whole mustard seeds instead – and I think they add delightful little bursts of flavor and texture!
Modified from a recipe by Heather on inspiredorganic.com