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CPSU recipes: share your favourite with other Members
SHARE your favourite recipe with other CPSU Members in our fortnightly bulletin.
Simply email your recipe, particularly if it’s a family recipe or something genius you’ve created, a brief spiel about the dish and a good sized photo (preferably portrait rather than landscape) of the finished product to Jo Clydesdale at firstname.lastname@example.org .
This week find Jo’s recipe for maple pistachio crusted tofu below
Maple Pistachio crusted Tofu
Jo Clydesdale (CPSU Communications Media Officer)
Okay, so this recipe was the first dish I cooked for the 30 Day Vegan Challenge to kick off the New Year. It’s not only simple but it tastes good. If you want a day off meat, this recipe is delicious and not at all daunting. It’s also gluten free.
I served it with some steamed, seasoned broccolini tossed in chilli and toasted almonds. It would also be complemented well with some steamed rice.
Ingredients (serves two)
1 block of firm tofu (375g or thereabouts)
¼ cup of 100% maple syrup
1 tsp Dijon mustard (I used the brand Maille to keep it vegan)
1 tsp curry powder
½ cup shelled pistachios
Preheat oven to 200c. Cut the tofu in to six equal slabs and place on a lined baking tray and season well with salt and pepper.
Mix the maple syrup, mustard and curry powder in a bowl. Chop the pistachio nuts roughly. Pour half of the sauce over the tofu. Sprinkle the pistachios over the top, followed by the rest of the maple mixture.
Bake in the centre of the oven for 15 minutes.