Pistachio-Crusted Maple Dijon Tofu

This pistachio-crusted maple dijon tofu looks quite decadent, but it only requires 5 ingredients, is actually very easy to prepare, and is ready in under 30 minutes.

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

Background

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.

Notes — Pistachio-Crusted Maple Dijon Tofu

  • Give this a go, even if you’re not a huge fan of curry spice. It’s subtle and works perfectly with the dijon, maple syrup and pistachios.
  • Try substituting the pistachios for almonds. I haven’t tried this, but I think it could work in a pinch.
  • You could cube the tofu instead of cutting it into slices, then toss the cubes with the dressing and bake them as per the directions. I think they’d be great tossed it into a salads or rice/noodle bowl.
  • I served this 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-Free

Looking for more meal ideas?

Print

Pistachio-Crusted Maple Dijon Tofu

A maple syrup-glazed pistachio crust adds a festive note to sliced tofu – Vegan & Gluten-Free

  • Author: Vegangela @ Vegangela.com
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2-3 1x
  • Category: Main
  • Cuisine: Vegan

Ingredients

Scale
  • 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

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

Keywords: curry, dijon, easy, gluten-free, high-protein, low-carb, maple syrup, pistachio, tofu, under 30 minutes, vegan

Did you make this recipe?

Share a photo and tag me β€” I can’t wait to see what you’ve made!

23 thoughts on “Pistachio-Crusted Maple Dijon Tofu”

  1. I really enjoyed this recipe, and what’s even more exciting is that my husband (who is new to vegan/vegetarian dishes) absolutely loved it!
    The flavors and how the sauce caramelized on top of the tofu & pistachios made this simple list of ingredients really shine.
    We served it with green beans tossed in a mint and parsley pesto.

    Thanks for sharing this recipe, this will be a go-to for future recipes!

    Reply
  2. I took your advice to cut the tofu into cubes and used them in a veggie bowl. Delicious! I plan on making the regular recipe tomorrow. Thanks!!

    Reply
  3. So simple and tastes like you put it a bit more effort than you did. Suprised that it turned out so well with it being so simple! #tbhplantbasedreviews

    Reply
  4. Things I don’t like in food: curry powder, maple with savory food, honey(/maple)-mustard flavor combo, slabs of tofu served as entrΓ©es. 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
  5. 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
  6. 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
  7. 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
  8. 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

Leave a Comment

Recipe rating