Friday, July 20, 2012
Pistachio Crusted Orange Baked Tofu over Mixed Greens
As promised I bring to you all a healthier recipe! I made this the other day and it really hit the spot on a humid, warm afternoon for a fresh and filling dinner. The only heat needed was the baking of the tofu which didn't last for long and I didn't have to even be in the kitchen as it cooked. The flavours really came together for this dish and the peaches in the salad added a nice sweet freshness, even more so as they were freshly picked myself from an Orchard in Warwick, NY.
1 pound of extra firm tofu
1/2 cup of orange juice
2 tablespoons of olive oil
1 tablespoon of soy sauce
1 tablespoon of rice vinegar
Salt and pepper to taste
1/4 cup of pistachios
1 bag of mixed greens (spinach, mesclun, romaine... whatever you prefer!)
2 fresh peaches
Preheat your oven to 375. In a glass baking pan whisk together orange juice, olive oil, vinegar and soy sauce as well as salt and pepper to taste. Slice tofu length wise to produce about five or six blocks of tofu. Dredge tofu through mixture so both sides are coated and then place in pan with liquid but ensure that they aren't stacked (it's okay if they touch). Bake for 15 minutes on one side and then flip and bake for an other 15 minutes on the other side. Feel free to leave in the oven a little longer as it will absorb more flavour as it cooks.
In the meantime wash and dry your mixed greens and top them with fresh sliced peaches. Take your pistachios and grind them in a food processor so that they break down into smaller pieces but have not yet turned into dust. Spread the crumbled pistachios on a baking pan lined with parchment paper and place in oven for 5 minutes so to lightly toast the nuts.
After 30 minutes remove the tofu and allow to cool for a few minutes before rolling the tofu over the toasted pistachios. Place over salad and enjoy! I like to use the leftover marinade in the baking pan as a dressing for my salad.
Hope you enjoy and get a chance to try this for yourself!