Pistachio crusted tofu


Spent a good hour in the kitchen the other night whipping up a vegan storm.  The tastiest part of the meal was the pistachio crusted tofu, and considering the ingredients list it didn’t take too long to prepare.

With the tofu, pistachio and tahini combo, this recipe will ensure you’re well on your way to hitting your daily protein, iron and calcium recommended intake.

And we like that kind of thing 🙂

There’s quite an ingredient list and takes some assembling – but don’t be put off.  The final product is worth it!



Marinated Tofu

1 block of tofu (I used Dragonfly natural tofu, 250g)

2 Tbsp soy sauce

1 Tbsp olive oil

1 Tbsp water

Tahini paste

2 Tbsp tahini

1 tsp soy sauce

1 tsp lemon juice

some water – you want the tahini to be a spreadable consistency. (I used around 1 1/2 Tbsps, but do what’s right for the tahini you have – some are thicker than others)

Pistachio crust

1/2 cup roasted unsalted pistachios

1/2 Tbsp fresh basil

1/2 tsp oregano

1/4 tsp thyme

salt and pepper to taste

Just gonna put all this pistachio crust in my mouth now.


Preheat oven to 200C

For the marinated tofu, combine the soy sauce, water and olive oil in a small baking dish that will fit the tofu when laid flat

Cut the tofu into four slices (I cut mine in half and half again), and then place the tofu flat into the baking dish

Marinate for up to 20 minutes, turning over every five minutes or so

While the tofu is marinating, combine the tahini paste ingredients except the water and stir to combine.  Add water gradually, until you reach a spreadable paste-like consistency

Place the tofu into the oven for 10 minutes

While the tofu is cooking make your pistachio crust.  Finely chop (or put in a food processor) the pistachios, then add to the chopped basil, oregano, thyme and salt and pepper into a small bowl

After the tofu has been in the oven for ten minutes, remove and carefully spread the tahini paste on top of the tofu.  Spoon on the pistachio crust evenly on top of the tahini paste and press lightly so it sticks

Place back in the oven for 10 minutes or until the pistachios have browned

Serve with roasted veggies and quinoa/rice/cous cous


Makes enough tofu for two people

Time to make: 30 minutes prep, 20 minutes in the oven = 50 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 4, lots going on with this one!

#nowplaying White Denim – Ha Ha Ha Ha (Yeah)


Published by JenCooksPlants

Plants, plants and MORE plants.

One thought on “Pistachio crusted tofu

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