Nut-Crusted Tofu

This recipe comes from The No Meat Athlete Cookbook.  The ingredients are the same, but I've simplified the directions to make it less messy.  This is one of my favorite protein-rich dishes.  It's so good.

Ingredients
1/2 cup roasted, shelled pistachios (if salted, don't add salt to the bread crumb mixture)
1/4 cup whole wheat bread crumbs (I like Panko)
1 shallot, minced
1 garlic clove, minced
1 tsp grated lemon zest
1/2 tsp dried tarragon
Salt and black pepper
One 16-oz package extra-firm tofu, drained and sliced lengthwise into 8 pieces
1 tbs Dijon mustard
1 tbs lemon juice

Directions

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

2. Chop pistachios in food processor until they are roughly the size of bread crumbs. On a plate, combine them with bread crumbs, tarragon, lemon zest, salt and fresh ground pepper.

3. In a tall glass or measuring cup, combine lemon juice, Dijon mustard, shallot, and garlic.

4. Use a pastry brush to coat the tofu all over with the wet mixture.  Then press each side into the breadcrumb mixture.

5. Place the tofu slices on the baking sheet.  Bake for about 20 minutes, gently flipping the tofu slices over once at the halfway point.  They are done when slightly browned.