Sunday, August 11, 2013

Pistachio-Crusted Maple Dijon Tofu-recipe by Vegangela/ Shared with Angela's consent.


1 block firm tofu, sliced into 6 equal pieces
1/4 C maple syrup
1 tsp curry powder
1 tsp Dijon mustard
1/2 C shelled pistachios

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick spray.
Place tofu on foil and sprinkle with salt and pepper.  In a bowl, stir maple syrup with curry powder and Dijon.  Coarsely chop pistachios and set them aside.  Spoon half of maple mixture over tofu, then sprinkle with pistachios.  Spoon remaining maple mixture over nuts. Bake in center of preheated oven for 15 minutes. 
I served this with grilled asparagus, grilled Portobello mushrooms, fruit and green beans.  *See green bean recipe below*
So easy and tasted great!

Herbed Green Beans with food

1 pound fresh green beans, trimmed and sliced
water for boiling
1/4 tsp salt
3 T margarine (I used non-stick spray instead)
1 1/4 C cranberries (I used about a cup of dried cranberries)
2 cloves of garlic, minced
2 T fresh parsley, chopped
1 T marjoram
salt and pepper to taste


Bring a pot of water to a boil and add 1/4 tsp of salt.  Add the green beans and cook for 3 to 4 minutes.  Remove the beans and rinse under cold water.  Melt the margarine over medium low heat and add the beans.  Stir in the remaining ingredients.  Allow to cook for another 5 minutes. Enjoy your green beans with fresh parsley and marjoram.

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