Oven Roasted Tofu with a Pistachio Crust

• Vegan
• Gluten free

• Produce

  • 1 Lemon, Juice of

• Refrigerated

  • 7 oz Tofu, firm

• Condiments

  • 1 drizzle Maple syrup or agave

• Baking & Spices

  • 1 Salt & pepper

• Nuts & Seeds

  • 1/4 cup Pistachios

Found on win-winfood.com

Description

Ingredients

• 7 ounces (200 g) firm tofu
• juice of 1 lemon (and zest if your lemon is organic)
• salt & pepper to taste (I used about ¼ teaspoon of each)
• ¼ cup (30 g) shelled pistachios (both roasted and raw will work, you can even use salted ones, just use less salt in the marinade)
• drizzle of maple syrup or agave

Directions

• Slice the tofu into about ⅓ inch thick slices and place in a deep dish.
• Mix the lemon juice (and zest if using), salt and pepper in a small bowl and pour over the tofu.
• Cover with plastic foil and let marinate for at least 4 hours.* I like to prepare the tofu the night before and roast it the following evening.
• Preheat the oven to 350 (180 Celsius) and line a baking sheet with parchment.
• Take the tofu slices out of the marinade and place on the baking sheet.
• Roughly chop the pistachios and top each slice with them. You can also throw a few pistachio chunks below each slice if you want double crusted tofu.
• Bake for about 25 minutes or until the tofu firms up nicely. If the pistachios are getting browned too quickly, cover the tofu with aluminum foil.
• Take out of the oven and drizzle with a bit of maple syrup or agave.
• Serve hot or let cool to room temperature. You can also keep it in the fridge for up to 2 days but the pistachios will lose their crunch.