Press the tofu: Wrap tofu in paper towels or kitchen towel and sandwich between two plates. Place a heavy object on top and let sit for 20-30 minutes. Cut into 6-7 slices and set aside.
Add pecans, pine nuts, shallot, garlic, and sage to the food processor. Blend until nuts are in small pieces.
Add breadcrumbs, lemon zest, salt, and pepper. Pulse until combined.
Pour the mixture into a shallow pan.
In a small bowl, combine dijon mustard and lemon juice.
Brush one tofu slice in mustard mixture ensuring all sides have a light coat. Transfer to the baking dish with breadcrumbs and press tofu on all sides to make sure breaking sticks.
Transfer to baking sheet. Repeat with all the tofu slices.
Bake for 20 minutes. Carefully flip and bake for an additional 10 minutes.
Remove from oven and let cool. Leftovers keep for 5-7 days.