This is nothing new in my kitchen. I love breading tofu cutlets and cooking them quickly on the stovetop for a quick and easy meal. Here is the difference from previous posts.
(1) I mixed the ground pistachios with almond meal
(2) I used a “chickpea flour egg” to dredge the cutlets.
Awesome and quick if cooked on the stove top in a non-stick pan. If you have time, bake in a 350 oven for 30 minutes. Either way, delicious!
1/2 block extra firm tofu
1/4 cup pistachios
1/4 cup almond meal (flour)
1 chickpea flour egg (2 tablespoons chickpea flour + 1/4 cup filtered water)
Press the tofu for as long as you have time for. Cut into 4 pieces.
Grind the pistachio nuts in a food processor just until they are crumbs. Pour them onto a plate and mix with the almond meal.
Whisk the chickpea flour egg in a shallow bowl.
Dredge the tofu in the chickpea flour egg and shake off the excess. Press the tofu onto the pistachio/almond meal mixture and coat well.
Cook and then enjoy!