*Courtesy of Mark Reinfeld
- 14 ounces extra firm tofu
- 2 tablespoons wheat-free tamari or other soy sauce
- 1 tablespoon olive oil or your favorite, optional
- 1 tablespoon water
- 2 tablespoons sesame tahini
- 1 teaspoon wheat-free tamari or other soy sauce
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons water or more depending on consistency of tahini
- ¾ cup roasted unsalted pistachio nuts
- 1 tablespoon minced flat leaf parsley, basil or herb of your choosing
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1/8 teaspoon sea salt, or to taste
- 1/8 teaspoon ground black pepper
- ¾ cup chopped artichoke hearts, chopped
- 1 and ½ cups chopped tomatoes (½ inch chop)
- ½ cup finely chopped arugula or spinach
- 3 tablespoons finely chopped kalamata olives
- 2 tablespoons diced green onion
- 1 tablespoon thinly sliced or shaved, and chopped fennel
- 1 tablespoon capers
- 2 tablespoons chiffonade basil
- 2 teaspoons fresh minced oregano or ½ teaspoon dried
- ½ teaspoon fresh thyme or ¼ teaspoon dried
- ¼ teaspoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons balsamic vinegar
- 1 clove garlic, pressed or minced
- ¼ teaspoon sea salt, or to taste
- ¼ teaspoon ground black pepper
- Preheat the oven or toaster oven to 375°F. Place the soy sauce,
olive oil, if using, and water in a baking dish and stir well. Slice the
tofu into 4 cutlets and place in the baking dish. Let stand for at
least 5 minutes or up to 30 minutes, flipping periodically.
- While the seasoned tofu is soaking in its dish, prepare the tahini
marinade by placing the ingredients in a small bowl and whisking
well. You are looking for a smooth spreadable consistency. Since the
consistency of tahini varies greatly, you may need to add a bit more
water to get a spreadable consistency.
- Place the baking dish containing the tofu, along with its seasoning
liquid, in the oven and roast for 10 minutes. While the tofu is cooking,
prepare the crust. Pulse chop the pistachio nuts in a food processor
until they are coarse crumbs. Be careful not to over-process or it will
turn into a paste. Transfer to a bowl with the remaining crust
ingredients and mix well.
- Meanwhile, combine the topping ingredients in a mixing bowl and
gently mix well. Combine the dressing ingredients in a small bowl and
stir well. Add to the topping and gently mix well.
- Remove the tofu from the oven and coat the top of the cutlets with
tahini marinade, using a spoon. Liberally top the cutlets with the crust
mixture and bake for an additional 10 minutes.
- To serve, slice the cutlets into triangles and top with the
Mediterranean Vegetables. Serve over a bed of arugula and alongside the Saffron Quinoa Pilaf.
Here are some great variations for this dish:
- You can replace the tofu with tempeh, portobello mushrooms, or eggplant or zucchini steaks.
- All or a portion of the pistachio nuts can be replaced with
macadamia nuts, walnuts, pecans, or cashews. Try adding 3 tablespoons
dried coconut to the crust mixture.
- Experiment with your favorite spices and herbs.
- Feel free to increase the quantity of fennel, olives, garlic or herbs, depending on your preferences.
Saffron Quinoa Pilaf
- 1 and ¼ cups quinoa, rinsed and drained well
- 2 and ¼ cups vegetable stock or water
- ½ teaspoon sea salt, or to taste
- ¼ teaspoon saffron threads
- ¼ cup thinly sliced green onion
- 1 to 2 tablespoons finely chopped flat leaf parsley, basil or your favorite herb
- Place the quinoa, vegetable stock, salt, and saffron threads in a pot over high heat. Bring to a boil.
- Cover, reduce the heat to low, and simmer until all liquid is
absorbed, approximately 15 minutes. Allow to sit for 5 minutes longer.
- Add the remaining ingredients and gently mix well.
- To serve, place quinoa in a ramekin, ring mold or 1 cup measuring
cup and press firmly down. Flip on to each serving plate before adding
Pistachio Tofu and Mediterranean Vegetables.