Pistachio Crusted Tofu with Pistachio Cream Sauce
This Pistachio Crusted Tofu with Pistachio Cream Sauce is crispy, flavorful, and completely plant-based. Tofu is coated in a crunchy pistachio and panko crust, then air-fried or baked to golden perfection and served with a creamy, lemony pistachio yogurt sauce. It’s an easy yet elevated main dish that’s perfect for weeknights or impressing guests.
Equipment
- Air fryer, optional
- Small food processor or high-speed blender
Ingredients
Pistachio Crusted Tofu
- 1 (14-16) ounce extra firm tofu, pressed
- ¼ cup plain, unsweetened plant milk
- 2 tsp ground mustard (or Dijon)
- ¼ cup cornstarch
- ½ tsp salt
- ½ tsp garlic powder
- ¼ cup plain panko (gluten-free if needed)
- ¼ cup unsalted pistachios, finely chopped (roasted or unroasted)
- 1 tbsp nutritional yeast*
- Garnish with chopped pistachios or herbs of choice
Pistachio Cream Sauce
- ⅓ cup unsalted pistachios (roasted or unroasted)
- ⅓ cup plain, unsweetened plant yogurt (avoid Greek-style)
- Juice of 1–2 lemons (start with 1, adjust to taste)
- 1 medium garlic clove
- 2 tsp nutritional yeast*
- ¼ tsp chili flakes
- Salt, to taste
- 2 tbsp water, plus more as needed
- ½ tsp agave or sugar, if needed
Instructions
- Preheat the Oven: If using the oven method, preheat to 400°F now so it’s ready when you are.
- Soften the Pistachios: Cover ⅓ cup pistachios with boiling water for 20 minutes. Drain before blending. Note: You can also soak in cold water for 4-6 hours.
- Prep the Tofu: Press 1 block (14–16 oz) of extra firm tofu for at least 15 minutes to remove excess moisture. Once pressed, slice widthwise into 4 equal pieces.
- Set Up the Breading Stations: In one shallow bowl, whisk together ¼ cup plant milk and 2 tsp ground mustard (or Dijon). In another bowl, mix ¼ cup cornstarch, ½ tsp salt, and ½ tsp garlic powder. In a third bowl, combine ¼ cup panko, ¼ cup finely chopped pistachios, and 1 tbsp nutritional yeast.
- Dip the Tofu: Working one piece at a time, coat the tofu in the cornstarch mixture, then dip into the plant milk–mustard mixture, and finally press into the pistachio-panko coating until well covered.
- Cook the Tofu:Air Fryer (recommended): Preheat to 400°F. Place tofu in a single layer and cook for 14 minutes, flipping halfway through. Adjust timing slightly based on your air fryer.Oven: Preheat to 400°F. Place tofu on a parchment-lined baking sheet and bake for 20–25 minutes, flipping once. The crust won’t be quite as crisp but will still be delicious.
- Make the Sauce: In a hand blender or small food processor, combine soaked pistachios, ⅓ cup plain plant yogurt, juice of 1 lemon (add more to taste), 1 garlic clove, 2 tsp nutritional yeast, ¼ tsp chili flakes, salt to taste and 2 tbsp water. Blend until smooth and creamy, adding a bit more water if needed for consistency. Adjust seasoning and add ½ tsp agave or sugar (if needed).
- Serve: Plate the tofu and spoon the pistachio cream sauce over the top. Garnish with extra chopped pistachios or herbs if you’d like.
Notes
Sauce Tips
For the creamiest sauce, make sure your pistachios are well-soaked — either 4–6 hours in cool water or 20 minutes in boiling water. This helps them blend up super smooth with the yogurt and lemon.
Not Plant-Based - A sub for nutritional yeast
You can swap the nutritional yeast for a little freshly grated Parmesan in both the coating and the sauce for a more traditional flavor.
Reheating
To re-crisp leftovers, just pop the tofu back into the air fryer or oven at 375°F for a few minutes until heated through and crunchy again.
Air Fryer Note
All air fryers cook a little differently. 14 minutes at 400°F worked great for me, but if yours runs hot, check early and adjust the time as needed.
Nutrition
Serving: 1 portionCalories: 355kcalCarbohydrates: 17gProtein: 21gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gSodium: 340mgPotassium: 430mgFiber: 3gSugar: 2gVitamin A: 50IUVitamin C: 9mgCalcium: 180mgIron: 3.5mg
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