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Pistachio Crusted Tofu

A tasty alternative to turkey for Thanksgiving! For a picture of the finished dish go here: http://theveganfoodie.files.wordpress.com/2008/11/pistachio-crusted-tofu-with-creamy-mustard-sauce1.jpg

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) http://www.arielvineyards.com/wines.html
1 pound of Extra-Firm Tofu cut into 8 picuies lengthwide pressed and drained

For the Breading Mixture:

3/4 cup of shelled pistachios, finely chopped
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

Directions:

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
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