I’ve been in a cooking slump since starting my new job a couple of weeks ago.  We’ve been busy, or we’ve been out of town, or Shane has had something going on and I’ve foraged for big salads or Plum Market takeout.  This dish was the rare exception to the slump.

I’ve been really into marinated broiled tofu this winter, but I think this dish marks a turned corner for me.  The tofu is baked instead of broiled, and battered instead of marinated, both of which give it an entirely different texture: chewy and nutty, sweet and savory, ripe for pairing with steamed veg and a salad.  The pistachio crust gives it a vegetal nuttiness – but roasted almonds are just as good, as we discovered over breakfast the other morning.  That’s right: I may not be able to muster a real meal for dinner most days, but I did get out of bed and get this tofu in the toaster oven before my shower the other morning.  So maybe the slump’s all in my head.

Recipe:
Pistachio-Crusted Tofu from FatFree Vegan Kitchen – I omitted the soy sauce marinade, and would recommend reducing the breadcrumbs by half in order to get more nuts, less filler