Baked tofu in a pistachio breading, creamy avocado and coconut sauce and a sprinkle of pomegranate.
Slice your tofu to your liking and set up your breading section. As a liquid egg replacer there are a number of options here. Egg replacer powder, flax seed or chia seed with a little water, apple sauce the list goes on but I used aquafaba as I had chickpeas for lunch and kept the leftover brine. Waste not want not. I whisked the aquafaba and set aside. For the breading I simply popped 100g of pistachios and 100g of panko breadcrumbs into a food processor along with salt/pep, onion and garlic powder, sprinkle of nutritional yeast flakes, tiny bit of turmeric for the colour, chilli flakes (optional I’m just obsessed) salt/pep and blitz. Dip the tofu pieces into the liquid and then coat fully in the pistachio mix. Onto a baking sheet and into the oven for 40 min at 200c. Simple!
For the avocado sauce I simply blitzed an avocado and half a tin of coconut milk with a bunch of scallions and two garlic cloves that I had sautéed on a pan beforehand. Season with salt and pepper and add a little mustard kick at the end. Heat in a pan and then reduce to a simmer. Yum. Plate up and finish with pomegranate. A lovely starter or as part a main course. Quantities mentioned above will serve 4 people as a starters.