Pecan Crusted Tofu with Raspberry Mustard Sauce

pecan tofu2

Lately I’ve been working hard, eating breakfast and lunch on the go, and craving comfort food for dinner. A plate full of vegetables with a side of crunchy pecan crusted tofu was exactly what I needed one night last week. I used a handful of fresh raspberries to make a sweet and tangy mustard sauce that complemented the pecan crusted tofu pretty well. The color of the fresh raspberry sauce was so bright that it definitely got me into the spring spirit!

Raspberry season is right around the corner, and I expect to start dipping everything in this bright red sauce very soon. I have breaded and pan-fried tofu before, but haven’t found a great breading that holds up in the oven. This pecan crust sticks to the tofu and hangs on through baking, and it stays crunchy in the oven without getting dry. Sure, it would probably be fantastic pan-fried in oil, but it works great for baking too.

pecantofu1

Pecan Crusted Tofu

Ingredients:

  • 1 block of tofu (12-16 oz.), drained and pressed
  • 1/2 cup almond milk (or sub pecan milk or soy milk)
  • 3/4 cup panko bread crumbs
  • 1/4 cup chopped toasted pecans
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground mustard
  • salt and pepper to taste

Preparation:

  1. Preheat oven to 400 degrees F.
  2. Pour almond milk into a shallow bowl.
  3. In another bowl or deep plate, add all other ingredients and stir to combine.
  4. Cut pressed tofu into 1/2-inch thick slices. Dip tofu slices in milk, then cover in pecan/panko breading on all sides.
  5. Place breaded tofu in a single layer on a lightly oiled baking sheet.
  6. Bake at 400 degrees F for 20-30 minutes, turning once halfway through.

Raspberry Mustard Sauce

Ingredients:

  • 1 cup raspberries, chopped
  • 1/4 cup honey mustard
  • 1 teaspoon maple syrup

Preparation:

  1. Puree raspberries in a food processor.
  2. In a small saucepan over medium heat, combine raspberries, honey mustard, and maple syrup. Heat, while stirring, until sauce is bubbling, then remove from heat.
  3. Strain sauce through a fine mesh sieve to remove seeds and pulp from sauce.
  4. Serve sauce hot, drizzled over pecan crusted tofu.

Have a wonderful week!

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