Pistachio-Crusted Maple Dijon Tofu

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 (or shelling them yourself like I do), 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.

Pistachio-Crusted Maple Dijon Tofu - Vegan and Gluten-FreePistachio-Crusted Maple Dijon Tofu - Vegan and Gluten-Free

5.0 from 2 reviews
Pistachio-Crusted Maple Dijon Tofu
 
Prep time
Cook time
Total time
 
A maple syrup-glazed pistachio crust adds a festive note to sliced tofu - Vegan & Gluten-Free
Recipe type: Main
Serves: 2-3
Ingredients
  • 1 block firm tofu, sliced into 6 equal pieces
  • ¼ cup maple syrup
  • 1 tsp curry powder
  • 1 tsp Dijon mustard
  • ½ cup shelled pistachios
Instructions
  1. 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.
  2. Bake in centre of preheated oven for 15 minutes. Excellent served with steamed bok choy and basmati rice.
Notes
Adapted from Canadian Living Magazine

21 Comments

  1. Looks great, I’m always looking for more tofu recipes!

    Reply
    • vegangela says:

      Thanks for your comment – let me know if you make it :)

      Reply
  2. Hannah says:

    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.

    Reply
    • vegangela says:

      Hehe, thanks! :)

      Reply
  3. Debbie says:

    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?

    Reply
    • vegangela says:

      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 :)

      Reply
    • Jack Strassburg says:

      Looks great! My mouth was watering just reading the recipe and seeing the pictures. I love Dijon Mustard. Can’t wait to try it.

      Reply
  4. betsy says:

    This is currently baking in my oven! Fingers crossed its a hit.

    Reply
    • vegangela says:

      Hi Betsy – Thanks for trying the recipe. What did you think of it?

      Reply
  5. Lori says:

    This was SO good!! Very easy, which is always nice! Angela, I have a blog where I share recipes that my weight loss support group on Facebook can use. Can I share the link to this recipe on my blog so that my followers can try it?

    Reply
    • vegangela says:

      Hi Lori – I’m very gad that you liked it. Yes, please free to mention the recipe on your blog :)

      Reply
      • Lori says:

        Thank you, Angela! :-)

        Reply
  6. Emily says:

    I made this last night. Was absolutely beautiful. I served it with roasted beetroot and fresh baby spinach… with a little dressing. I marinated the tofu for about an hour in the fridge. I suggest making a bit more dressing if you marinate cause it was a little dry after baking. Thanks for the amazing recipes.

    Reply
    • Yum that whole meal sounds amazing. Thanks for taking the time to write :)

      Reply
  7. Things I don’t like in food: curry powder, maple with savory food, honey(/maple)-mustard flavor combo, slabs of tofu served as entrées. This dish, which combines all those things, and was made by a friend recently: AMAZING. Thank goodness it caught her eye and she tried it out for a luncheon I attended, because it’s a recipe I never would have tried on my own. And now I can’t stop thinking about it! It’s SO GOOD.

    Reply
    • Thanks for the great comment. So glad you liked it ;)

      Reply
  8. Cybill says:

    This looks great! I am looking for some great new recipes using tempeh. Any thoughts? Thanks!

    Reply
    • I’ll have some up over the holidays… stay tuned :)

      Reply
What Others Are Saying About This
Leave a Comment





Rate this recipe:  

Vegan Cuts