Friday, March 4, 2011

Pistachio Tofu

2 packages of firm tofu, sliced into cutlets or squares
1 quart nondairy milk
0.5 cups of freshly ground flax seed
1 pound salted pistachios, shelled and toasted
1 cup almonds
1/4 cup fresh thyme
1/3 cup chopped fresh rosemary
1/4 cup chopped fresh parsley
2 cups all-purpose flour
Salt and freshly ground black pepper to taste
5 cloves garlic, minced
In a food processor, chop almonds until it has the consistency of parmesan cheese. Boil flax seed with 1 cup of water until thick (approx 20 minutes). Preheat oven to 350 degrees.

In a bowl, mix the boiled flax seeds and milk.

In a food processor, place the pistachios and herbs. Pulse 5 or 6 times until the mixture is finely chopped. Transfer to a bowl. Add flour, salt and pepper, and garlic.

Dip tofu in the flax seed/milk combination and coat with pistachio and flour ingredients. Place on a cookie sheet and bake for 20 minutes.


  1. Cabbage, Potatoes, Sausage. Do you remember this recipe? She used to steam it in a pot...

  2. YES! I remember that! I'm writing it down right now.

  3. This recipe has really got me curious. I would never have put pistachio and tofu together - a must try for sure.