Gossip Worthy Monday: (Vegan) Pistacio Crusted Tofu

Introducing a new ritual!  My best friend, Chelsea, lives in California.  I live in Philadelphia.  I talk to her all day every day, and on Monday's we freak out about Gossip Girl together.  While dishing about the dinner I was creating for myself, she decided to make the same thing.  Our switch was in the sauces and sides.  And thus, Gossip Worthy Monday was born! On the menu this week?  (Vegan) Pistacio Crusted Tofu, two ways.

My version:  
(Vegan) Pistacio Crusted Tofu with Pineapple Coconut Sweet Chili sauce 
 and an Apple Carrot Side Salad

Ingredients:

- 1 block extra firm tofu 

- 1/2 cup pistacios (I had wanted uncooked/unsalted, but I ended up getting roasted and salted.. and they worked great!)

- 2 tablespoons sesame oil 

For the sauce:

I added 3 tablespoons crushed pineapple and 1/4 cup shredded coconut to an entire bottle of WorldFood's Thai Sweet Chili with Kaffir Lime sauce

For the salad:

- One Granny Smith apple

- One Gala apple

- handful of baby carrots 

- juice from 1/2 a lemon

- 1 1/2 tablespoons EVOO

 - few shakes sea salt and cracker pepper

 Method: 

- Begin by pressing your tofu.  My favorite, although not super-green, method is to take a few paper towels, wrap the tofu, and stack a cutting board with a few heavy things on top.  Repeat again after 15 minutes.

- Pulse your pistacios in a food processor to desired consistency.  Coarse, crunchy pieces are super yummy!  Set aside.

- Make your sauce!  In a shallow bowl, mix the entire contents of the Sweet Chili sauce, crushed pineapple, and coconut.  

 - Marinate the tofu in the sauce for at least 15 minutes (or longer if you have the time).

- While the tofu marinates in the bowl, make your salad.  Wisk together the EVOO, lemon juice, salt, and pepper.  Cut the apples and carrots into strips, and toss with the dressing.

- Back to the tofu!  Cut lengthwise to make two equally sized pieces.  Press each side into the processed pistacios, and pan sear each side over medium heat for about 3 minutes (until golden brown).

- When plating, sprinkle each piece of tofu with more processed pistacios, and pour on some extra sauce.  Enjoy! 

Chelsea's version:  

(Vegan) Pistacio Crusted Tofu with Lime Gyoza sauce and Edamame Mashed Red Potatoes 

Everything is the same as above, EXCEPT:

- Sub the sauce with a Gyoza sauce, and squeeze in some fresh lime juice.

- Sub the sesame oil with EVOO.

- Instead of/in addition to the salad, prepare your favorite mashed potatoes (potatoes, soymilk, Earth Balance, garlic!).  Chelsea and I like to spice up our potatoes, so she decided to use red potatoes and added some edamame!