Nut-Crusted Tofu with Cashew Redpepper Cream Sauce

Ingredients

1/2 cup roasted, unsalted shelled pistachios

1/4 cup whole-wheat or gluten-free bread crumbs

1 shallot, minced

1 garlic, minced

1 teaspoon grated lemon zest

1/2 teaspoon dried tarragon

Salt and freshly ground black pepper

1 package sprouted or extra-firm tofu, drained and sliced lengthwise into 8 pieces

1 tablespoon Dijon mustard

1 tablespoon lemon juice

Directions

Preheat oven to 375°F and line a baking sheet with parchment.

Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper.

Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture.

Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes.

Creamy Cashew Roasted Red Pepper Sauce

This ultra creamy sauce might be dairy free, but you’d never know it with the silky texture from the creamed cashews and loads of flavor from the roasted peppers and nutritional yeast!

INGREDIENTS

2 roasted red bell peppers, 8 ounces

1 cup raw cashew pieces, 5 ounces, soaked in 3 cups water for at least 2 hours

2 Tablespoons olive oil

2 cloves garlic, minced

1 Tablespoon chopped fresh thyme

1 Tablespoon freshly squeezed lemon juice

2 Tablespoons nutritional yeast

1/2 Teaspoon sea salt, or to taste

1/4 Teaspoon black pepper

Optional: 1/4 Teaspoon red pepper flakes

Garnishes: toasted pine nuts, chopped parsley or basil, and red pepper flakes

INSTRUCTIONS

Quarter and place the roasted peppers into a high powered blender. Drain the soaked cashews and place them in the blender as well.

Heat a small skillet over medium high heat. When the pan is hot, add the olive oil, garlic, and thyme. Sauté briefly until fragrant, but not browned, 1-2 minutes. Then add the garlic herb mixture to the blender along with the rest of the ingredients.

Blend starting on low, and working up to medium high speed, using the tamper to keep the mixture moving. Blend until the sauce is completely smooth.

To serve this sauce with pasta, simmer the cooked pasta and sauce together until the sauce is heated through. If you’re using spiralized noodles like zucchini or butternut noodles, heat the sauce separately from the cooked noodles, and then serve them tossed together.

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