This vegan recipe is a great source of protein and is delicious for lunch or dinner. Breadcrumbs, pecans, pumpkin seeds, and sage make these tofu filets irresistible.
Add pecans and pumpkin seeds (pepitas) to food processor and blend until nuts are in breadcrumb-sized pieces
Add minced shallot, garlic, and sage in food processor. Pulse a couple times to incorporate
Pour mixture into shallow pan and add breadcrumbs, lemon, zest, salt, and pepper. Mix well.
In a small bowl, combine 1 1/2 Tablespoons dijon mustard and 1 1/2 Tablespoons lemon juice.
Using hands, one by one dip tofu slices in mustard ensuring all sides have a light coat. Transfer to baking dish with breadcrumbs and press tofu on all sides to make sure breaking sticks.
Transfer to baking sheet
Bake for 20 minutes
Remove from oven and let cool. Leftovers keep for 5-7 days.
Honey Mustard Sauce:
Combine all ingredients for honey mustard sauce and mix well.