Ground pistachios and almonds give this tofu extra flavor and a delightful crunchy coating. You can have this nutty tofu as an entree for dinner, put it in a sandwich, or use it to top a salad — it’s super versatile!
1/2 block extra firm tofu
1 chickpea flour egg (1/4 cup chickpea flour + 1/4 cup filtered water)
Press the tofu for as long as you have time for. Cut into 4 pieces.
Grind the pistachio nuts in a food processor just until they are crumbs. Pour them onto a plate and mix with the almond meal.
Whisk the chickpea flour egg in a shallow bowl.
Dredge the tofu in the chickpea flour egg and shake off the excess. Press the tofu onto the pistachio/almond meal mixture and coat well.
Cook on the stovetop in a nonstick pan or bake at 350°F for 30 minutes or until golden brown.