Today for dinner, I made the most awesome Tofu I have ever made besides the Chile Cornmeal Tofu which was also awesome. I made Pistachio Crusted Tofu which I was dying to make for so so long. I am glad I finally got to it and created a recipe for it. I was so happy at the result, my brother (a.k.a. my toughest food critic) liked them, he said they were really good. The only thing I would change is add just a bit more pistachios to the breading mixture. By the way pistachios are extremely addictive, I love them so much. I also had some Garlicky Kale and Lemon Provicenal Rice from the Mediterranean Vegan Kitchen Cookbook. I served the tofu with a Mustard Cashew Cream Sauce which complicated the tofu so well. I finally figured out an awesome to replace heavy cream in sauces, its really simple, just combine some cashews and soy milk together and then just put it in whatever recipe you are making. The cashews add a great richness to the soy milk. Here’s the recipe for the Pistachio Crusted Tofu and Mustard Cashew Cream Sauce.
Pistachio Crusted Tofu
Ingredients:
For the Basic Tofu Marinade
2-3 tablespoons Soy Sauce
half a lemon squeezed
Splash of White Wine ( I use Ariel Non Alcoholic Wine)
1 pound of Extra-Firm Tofu cut into 8 picuies lengthwide pressed and drained
For the Breading Mixture
1/2 cup of pistachios shelled finely chopped (This is what I put originally but I would increase by 1/4 cup)
1/2 cup Panko or Breadcrumbs
1/4 teaspoon lemon zest
A pinch of salt and a couple of grinds of pepper
4-5 Tablespoons Dijon Mustard
Mix the ingredients for the marinade into a bowl. Then brush on to the tofu and marinade it for about 15-30 minutes.
Preheat the oven to 400 degrees
Grind the pistachios in a food processor until crumbs form. Mix the breading ingredients together.
In a small bowl add the Dijon mustard. Brush the tofu with the Dijon mustard and then bread it in the breading mixture.
Bake it for about 15 minutes until golden, if you want put it under the broiler for 3-5 minutes for extra chewiness.
Meanwhile make the sauce (recipe follows)
Cashew Mustard Cream Sauce
Ingredients
1 cup Plain Soy milk
2/4 cups preferably raw cashews
4 Tablespoons Dijon mustard or more if you like
1 Tablespoon Whole Grain mustard
1 shallot minced
1 garlic clove minced
2 Tablespoons Chopped parsley
A Splash of White Wine (Optional)
Half a tablespoon lemon juice
Salt and Pepper to taste
1 tablespoon olive oil
In a food processor, blend the cashews and soy milk until very smooth.
Heat a sauce pan to medium heat, and add the garlic and shallot. Saute for 2 minutes. Then add the cashew cream and the two types of mustard and blend together. Bring it to a boil and then simmer for about 4 minutes. This thickens up fairly quick. Season with Salt and Pepper. Add the lemon and parsley and that’s it. Now you can use this to top any protein dish like tofu, seitan, tempeh, and even the great chickpea cutlets!!!
15 comments
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November 4, 2008 at 8:49 am
Ricki
These both look so amazing! I think it is time I went out and got a waffle maker, so I won’t have to miss recipes like these. 🙂
November 4, 2008 at 12:45 pm
mihl
The waffles look so yummy! I have to watch out for a decent waffle maker.
The tofu is amazing, too. I love the way you arranged it.
November 4, 2008 at 11:23 pm
veganjay
Thanks Ricki and Mihl!
November 5, 2008 at 2:44 am
shellyfish
Yet another post which makes me wish I had a waffle iron! And your tofu looks just beautiful!
November 5, 2008 at 11:12 am
B36Kitchen
looks absolutely amazing!
November 5, 2008 at 3:01 pm
Heather
I have to try the tofu! I think this may be dinner tonight!
November 5, 2008 at 11:07 pm
Pecan Crusted Seitan with Creamy Mustard Sauce, Asparagas and Coconut Mashed Sweet Potatoes « The Vegan Foodie
[…] while entertaining. They would be perfect for a Holiday party! These are great served them with the Cashew Mustard Cream Sauce, but you can serve them with any sauce you […]
November 8, 2008 at 2:46 pm
Tami
I love your cooking style.. and I love cashews in sauces, dressings.
November 8, 2008 at 4:49 pm
lisa (show me vegan)
what a gourmet meal!
November 11, 2008 at 2:13 pm
tofuparty
WOW, you really start to amaze me. The recipes look very promising. I’m sure I’l try them out. And your presentation is beautiful.
February 4, 2009 at 9:13 pm
2.4.09 On-the-Go « Healthy Appetite
[…] and dried cranberries… drizzle balsamic vinaigrette over that, and then topped it off with pistachio crusted tofu. Very […]
February 17, 2009 at 1:50 pm
Kirby!
I made this tofu for dinner last night, and it was super tasty!! That sauce is crazy delicious. Thanks for the recipe!
May 15, 2009 at 12:35 pm
soleilnyc
I’m really impressed by your recipes– and the photos too, which are gorgeous!
I have a question about your cashew sauce. What do you mean by 2/4 cups cashews? Do you mean 1/2 cup or 2 to 4 cups?
Thanks!
Hey! I mean 1/3 cups of cashews, sorry about that!
August 24, 2009 at 6:15 pm
9loosfranl
I enjoy these pumpkin waffles – http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/
May 18, 2011 at 8:57 am
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