Pistachio-crusted tofu with green beans and potatoes

Ingredients

For 1 serving

• Tofu180 g
• Pistachios15 g
• Breadcrumbs10 g
• Mustard1 teaspoon
• Extra virgin olive oil2 teaspoons
• Green beans150 g
• Potatoes120 g
• Saltto taste

Contains: gluten, nuts, soy, mustard,

In season: June – September

Method

1. Bring a pan of water to the boil and salt it. Peel the potatoes and cut into 2 cm chunks; top and tail and wash the green beans. Cook the potatoes and beans together for 12 minutes, until the potatoes are tender and the beans still bright green; drain.
2. Meanwhile finely chop the shelled pistachios with the breadcrumbs and a pinch of salt, by knife or in a processor, without turning them to powder.
3. Drain the tofu, cut it into slices about 1.5 cm thick and pat dry. Brush the slices with mustard on both sides and press them into the crumb so it coats them evenly.
4. Heat the extra virgin olive oil in a non-stick pan over medium heat and cook the tofu for 3 minutes per side, until the crust is golden and crisp; keep the heat moderate as pistachios darken quickly.
5. Serve the tofu with the potatoes and green beans, seasoned with a pinch of salt.