Pistachio Encrusted Tofu with Kale-Mustard Couscous
Pistachios are quite unique with their distinctive green color and mild nutty sweetness. Here they are used to add flavor and texture to tender oven-baked tofu, served along with a savory couscous infused with kale and Dijon mustard. Roasted sesame-lemon carrots finish the dish for a meatless meal that manages to be both easy and elegant.
Ingredients
- 7 oz (1/2 block) firm tofu
- 1 tbsp sesame oil
- 1 lemon
- Kosher salt and pepper
- 1 large carrot peeled and cut into quarters lengthwise
- 1 egg
- 3 tbsp Dijon mustard divided
- 1/4 cup shelled pistachios
- 1/4 cup Panko breadcrumbs
- 1 tbsp sesame seeds
- 1 tsp ground coriander
- 1 tbsp olive oil
- 1/2 bunch kale stems removed and leaves chopped
- 2/3 cup pearled couscous
Instructions
- Cut tofu into 4 thin rectangles. Place 4 stacked sheets of paper towel on a cutting board, arrange tofu on top, then cover with 4 more sheets of paper towel and top with a sheet pan and a heavy pot. Allow to drain for about 30 minutes.
- When tofu is done draining preheat oven to 425°. In a small bowl whisk together sesame oil, zest of lemon, and a heavy pinch of salt and pepper. Place carrots on one half of a sheet pan and toss with oil mixture. Transfer to oven.
- In a shallow bowl whisk together egg with 1 tbsp Dijon mustard and set aside. Place pistachios in a blender or food processor and blend until they are about the size of coarse breadcrumbs. Combine pistachios, breadcrumbs, sesame seeds, coriander, 1 tsp salt, and 1/2 tsp pepper in a shallow bowl.
- Dip tofu slices, one at a time, into egg mixture and then dredge on all sides in pistachio mixture. Remove sheet pan from oven and add tofu. Bake for 20 minutes, flipping tofu and carrots halfway through.
- Meanwhile heat olive oil in a medium saucepan over medium heat. Add kale and a pinch of salt and pepper and cook, stirring occasionally, for 2-3 minutes until kale has wilted. Stir in 1 cup water, 2 tbsp Dijon mustard, and couscous. Bring to a low boil then cover, reduce heat to low and cook for 8-10 minutes, stirring occasionally, until al dente.
- Divide couscous amongst plates or bowls and top with tofu and carrots.