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 1 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

13 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
  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
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