I saw this recipe for Pistachio-Crusted Salmon a couple years ago in Canadian Living magazine and decided to try it using tofu instead. It works really well, and as fancy as it might sound, most of the ingredients are pretty basic. So other than finding some shelled pistachios, it should be pretty simple to put together.
This time, I served it with a light grapefruit & spinach salad, but bok choy and rice (as recommended by the magazine) is also an excellent choice.
RECIPE
Pistachio-Crusted Maple Dijon Tofu
Ingredients:
- 1 block firm tofu, sliced into 6 equal pieces
- 1/4 cup maple syrup
- 1 tsp curry powder
- 1 tsp Dijon mustard
- 1/2 cup shelled pistachios
Directions:
- Preheat oven to 400F (200C). Line a baking sheet with foil and spray with oil. Place tofu on foil and sprinkle with salt and pepper. In a bowl, stir maple syrup with curry powder and Dijon. Coarsely chop pistachios. Spoon half of maple mixture over tofu, then sprinkle with pistachios. Spoon remaining maple mixture over nuts.
- Bake in centre of preheated oven for 15 minutes. Excellent served with steamed baby bok choy and basmati rice.
Serves: 2-3
Looks great, I’m always looking for more tofu recipes!
Thanks for your comment – let me know if you make it :)
Oh dear holy moly. There is honestly nothing here that I don’t love. Pistachios, tofu, maple syrup, dijon… I could quite happily eat this for dinner and dessert and go to bed a happy, happy girl.
Hehe, thanks! :)
This looks really good (and so pretty!) Would you recommend maybe marinating the tofu first to give it more flavor, or does it absorb enough of the sauce during baking?
Hi Debbie, thanks for your comment. Yes, pressing the tofu and marinading it could increase the flavours – but it’s pretty awesome as-is too :)
This is currently baking in my oven! Fingers crossed its a hit.
Hi Betsy – Thanks for trying the recipe. What did you think of it?