Pistachio Crusted Tofu, Sweet & Sour Peaches, Grilled Vidalias & Green Bean Salad

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Tofu cutlets coated in pistachios and baked until firm with caramelized vidalia onions, sweet and sour peach chutney and grilled green bean and asparagus salad.

Pistachio Crusted Tofu
serves 2
1lb extra firm tofu, drained and pressed for at least an hour, cut into 4 slices
2 tbl tamari
2 tsp sriracha hot sauce
1/4 cup pistachios
1/2 cup regular (not panko) breadcrumbs
1 tsp ground coriander
salt & pepper, to taste

Preheat the oven to 400.
Coat the tofu with tamari and sriracha on both sides and set aside while you make the breading.
Pulse the pistachios in a food processor until broken down. Add the breadcrumbs, coriander and season with salt and pepper.
Pulse into fine crumbs and coat the tofu on all sides.
Lay on a greased baking sheet and bake for 30 minutes, flipping once after 15 until golden brown.

Sweet & Sour Peaches
serves 2
1 cup water
1 large yellow peach, small diced
2 tbl organic cane sugar
1 tbl white vinegar
1 tsp minced jalapeno
1/4 tsp sriracha hot sauce
1/2 tsp grated fresh ginger
salt, to taste

Combine all of the ingredients in a pot and bring to a boil. Cook over high heat for 30 minutes until almost all has reduced and the peaches are sweet and sticky. Taste and season with salt.

Grilled Vidalia Onions
1 large vidalia onion, 1/2" slices
extra virgin olive oil
salt and pepper

Preheat a grill pan to medium high.
Rub the onion slices with olive oil and place on the grill. Season with salt and pepper and grill for 12-15 minutes each side until tender and caramelized.

Green Bean & Asparagus Salad
1 handful green beans, ends trimmed
1 handful asparagus, woody ends trimmed, halved vertically
1 tbl extra virgin olive oil
1 tsp ground coriander
salt and pepper, to taste
2 tbl fresh cilantro leaves

Preheat a grill pan to medium high.
Toss the green beans and asparagus with olive oil, coriander, salt and pepper and grill for 10-15 minutes until just tender and caramelized. Toss with cilantro leaves and serve.

Tempeh Teriyaki, Grilled Greens

This teriyaki sauce works not only as a great marinade but when cooked down, an incredibly thick, caramel-like sauce perfect for coating tempeh. I skipped the marinade step in this recipe and simply cooked the tempeh directly in the sauce.

Grilled green beans, scallions and snap peas tossed in a light sesame dressing and served on top of tempeh coated in rich teriyaki sauce.

Tempeh Teriyaki
1 tbl peanut oil
10 oz tempeh, small cubes
1 cup tamari
2/3 cup mirin
1/3 cup agave
1 tbl rice wine vinegar
1 tsp sesame oil
5 garlic cloves, minced
1/2" piece fresh ginger, minced
1/4 tsp red pepper flakes
1/4 tsp black pepper

In a small pot, saute the tempeh in peanut oil until lightly browned on all sides, 5-7 minutes. Add the remaining ingredients in the pot and bring to a boil. Reduce to a simmer and cook for 10 minutes until the sauce is thick and syrupy.

Grilled Green Salad
2 handfuls sugar snap peas, halved vertically
1 handful fresh green beans, ends trimmed, halved vertically
1 bunch scallions, green parts only
2 tbl plus 1 tsp extra virgin olive oil, divided
1 tbl toasted sesame seeds
1 tsp dried ginger
1 tsp sesame oil
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp sea salt

Preheat a grill to medium.
Toss the snap peas, green beans and scallions in 1 tsp of olive oil and grill for 7 minutes until some grill marks appear but the green beans still have some snap too them.
Toss with 2 tbl olive oil and the remaining ingredients.