Pecan-Crusted Tofu

Hint: As pretty as it looks, this recipe is even tastier!

Plus, it cooks up in a jiffy, and is a great way to use left-over ingredients.

We all have aging bread or pitas sitting forgotten in our pantry. Most of us even have containers of nuts with not enough left in them to do much with. You could throw them out or throw them together in your food processor to make this tasty, elegant main dish.

Ingredients:
1 package Extra-Firm Tofu (I love sprouted versions!)
1 egg, scrambled
1 tablespoon of water
1/2 cup of Pecans or pecans pieces*
1/2 cup of Whole-Wheat or Gluten-Free bread crumbs
1 teaspoon of dried Parsley
1/2 teaspoon dried Cilantro
1/4 teaspoon of Basil

Directions:
Preheat your over to 350 degrees F.

Press your tofu to remove any excess water. Cut the tofu into 1-in thick slices. Place your stale bread, or bread crumbs, seasonings and nuts into a food processor. (*This recipe calls for Pecans, because they are one of my favorite nuts and they're often in my home. I've also made this recipe with Almonds, and once even made it with a nut assortment. Be creative!) Run your food processor until a light powder forms.

Scramble the egg and water together in a small bowl. Dip your tofu slices in the egg wash to help the crust coat better. Now dip the egg-moistened tofu into the crumb mixture and coat completely. Lay on a non-stick baking pan and bake until golden brown. Serve while still crispy and warm from the oven.

I like to serve the Pecan-Crusted Tofu slices with my Creamy-Garlic Red Potatoes (as pictured above) or with Stuffed Tomatoes. You can find the recipes for both side-dishes on this site.