Ummmm…this is EPIC!
I’m doing the Food Lord’s work with this combination of pecan crusted tofu topped with apple and pear chutney. The flavor of toasted pecans and apples, pears, onions and a little spice is to die for. If I don’t immediately feel my eyes roll in the back of my head when I try a new recipe, then I don’t post it. This is without a doubt no exception. This easy, festive dinner is fancy enough for a holiday main dish, but simple enough to be a casual comfort food weeknight or weekend dinner!
This pecan crusted tofu is so easy to crust. It is dipped in an agave mustard, then coated in finely crushed pecans and bread crumbs. Then baked until crisp, fragrant and outrageously delicious. Just dipping in the agave mustard then into the pecans and bread crumbs is so much easier than any other breading I have done. I like easy and I like fast.
Let’s talk about the apple and pear chutney. Or possibly the best chutney I have ever had. It is sweet, tangy and a little spicy. It is foolproof and you will feel like the Food Lord. I actually don’t even peel the apples and pears, because it is totally not necessary and is just less work: obviously the best route to take. Everything is cooked in a small sauce pan until it is soft and thickened slightly.
This vegan pecan crusted tofu with apple and pear chutney is nothing less than perfection. I like to serve mine with sweet potatoes or any winter greens. There is literally no way you will not LOVE this!
Vegan Pecan Crusted Tofu with Apple and Pear Chutney
Apple and Pear Chutney
- 2 Medium sized Apples, I used Honey Crisp, diced
- 1 Large Pear, diced
- 1/2 a Sweet onion, diced
- 1 Tbsp Ginger, grated
- 1/2 Cup Apple juice
- 1/4 Cup White vinegar or apple cider vinegar
- 1/2 Cup Agave or maple syrup
- 1 Teaspoon Salt
- Pinch of Red pepper flakes
Pecan Crusted Tofu
- 1 Block(15oz.) Extra firm tofu, pressed
- 1/2 Cup Dijon mustard
- 1 Tablespoon Agave syrup
- 3 Tablespoons Water
- 1 1/2 Cups Roasted pecans
- 1 Cup Panko bread crumbs
- A few pinches Salt and pepper
- Make sure to press the tofu first. Put on a plate or a flat place, sprinkle with a few pinches of salt. Then place something heavy on top and press for at least 30 minutes, but the longer the better. Try to get as much liquid out as possible so that is it very firm.
- Start the chutney. Heat a medium sized sauce pan on medium. Add all of the chutney ingredients to the sauce pan. Stir to combine everything. Bring to a simmer. Reduce heat to low and simmer for 30-45 minutes. Until everything is soft and it has thickened slightly. Stir every once in a while.
- In the meantime, make the tofu. Preheat the oven to 375 degrees. Cut your pressed tofu into triangles or rectangles. Set aside.
- In a medium sized mixing bowl, whisk together the Dijon, agave and water. Whisk until fully combined. Set aside.
- Then, pulse the pecans in a food processor for a few seconds to finely crush the pecans. Don't over process or they will turn to pecan butter. Add them to another medium sized mixing bowl.
- Add the panko to the bowl with the pecans and a few pinches of salt, stir to combine.
- Next, dip each piece of tofu into the mustard mixture, coating completely. Then put in the bowl with the pecan mixture. Press the mixture onto the tofu, and coat the entire piece in pecans and bread crumbs. Repeat with all of the tofu.
- Place each piece on a baking sheet sprayed with non stick spray. Then bake at 375 degrees for 20 minutes. Flip after 10 minutes.
- When the chutney is done, smash about half with a fork. Leaving some texture.
- Once the tofu is done, serve the tofu with chutney on top. I like to serve mine with roasted sweet potatoes or greens!