Pistachio and Herb Crusted Tofu
1 pound of firm tofu
2 cups of panko flakes
1 cup of vegetarian broth liquid
1 cup of pistachios
1/2 cup of dijon mustard
1 3/4 cup of nutritional yeast
3 tablespoon of vegetarian broth powder
1 tablespoon of flour
1 tablespoon of cilantro
1 tablespoon of oil
2 teaspoons of ground black pepper
2 teaspoons of parsley
2 teaspoons of soy sauce
1 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of cayenne pepper
Cut the tofu into desired pieces. Typically 1/2 inch deep triangles works well. Pat dry and set aside. Should make around 9 pieces.
In a food processor (or with a baggie and hammer) crush the pistachios until they are very small or even semi-powder.
Chop the cilantro into very small pieces.
Gently mix together the panko flakes, crushed pistachios, cilantro, ground black pepper, cayenne pepper, garlic powder, parsley, salt, 1 1/2 tablespoons of vegetarian broth powder, and 1 cup of nutritional yeast in a long shallow dish.
In a bowl, combine the soy sauce, dijon mustard, liquid vegetable broth, flour, 3/4 cup of nutritional yeast, and 1 1/2 tablespoons of vegetarian broth powder. Mix well. This should create a think yellow batter like substance. If it is not thick enough, add more flour or even some of the panko and pistachio mixture.
Pre-heat the oven to 425. Coat a long oven pan with a this layer of the oil. Gently, take each peice of tofu and coat (by dipping) it in the mustard mixture. Quickly put it into the panko mixture and firmly pat the panko onto the tofu. Place the piece into the oven pan for baking. Repeat until all the tofu have been breaded and placed in the pan. Bake for 40 minutes, then flip and bake for another 10 minutes. The tofu should be crunchy on the outside.
