Pistachio Crusted Tofu With a Prickly Pear Sauce
Prickly Pear is so completely underrated.
It’s unassuming until you cut into it and then its the most beautiful vibrant shade of red. When you bite into it, it has a very subtle sweet flavor and reminds me a lot of melon. It’s delicious and refreshing and it paired up so nicely with this pistachio crusted tofu. It has a crunch with a light sauce on top. Light, refreshing and something different.
For the Tofu:
- 1 14-ounceblock extra firm tofu cut into 1/2-inch slices
- 1/2 cup shelled pistachios
- 1 tablespoon coconut flour
- Salt and pepper, to taste
For the Sauce:
- 1-2 prickly pears
- 1 orange, juiced
- 1 tablespoon vinegar
- 1 teaspoon chili powder
- A dash of cinnamon
- A dash of salt (if needed)
To Make the Sauce:
Cut the outer peel off of the prickly pear and dice into small chunks. Place pieces into a food processor and pulse until broken down. Pour liquid into bowl.
Add in the remaining ingredients and let sit. (the longer it sits the better since the flavors can properly marry)
For the Tofu:
Preheat oven to 425°F.
Cut tofu into slices and lightly pat with paper towels. Season with salt and pepper and set aside.
In a food processor add in pistachio pieces until ground down to resemble bread crumbs. Add to a shallow bowl along with the coconut flour. Season if necessary.
Take each piece of tofu and press firmly down into pisatchio pieces in order to form a coating on the tofu.
Place a piece of parchment onto a baking sheet and lay tofu onto baking sheet.
Bake for about 30-35 minutes, flipping halfway through. Cooking times may vary depending on oven.
Place tofu onto plates and top with sauce. Serve immediately.
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