Pistachio-crusted tofu with orange salad

Ingredients

For 1 serving

• Tofu170 g
• Pistachios15 g
• Orange1
• Fennel120 g
• Red onion20 g
• Black olives10 g
• Extra virgin olive oil2 teaspoons
• Mustard5 g
• Saltto taste
• Black pepperto taste

Contains: nuts, soy, mustard,

In season: November – April

Method

1. Turn the oven on to 200 °C (fan) and line a baking tray with baking paper. Finely chop the pistachios with a knife or pulse them in a blender.
2. Drain the tofu, pat it well dry and cut it into slices about 1 cm thick; brush both sides with the mustard, salt them and press them into the pistachios so the crust sticks.
3. Place the slices on the tray, drizzle with half the oil and bake at 200 °C for 15 minutes, until the crust is golden and fragrant.
4. Meanwhile peel the orange with a knife, removing the white pith too, and cut it into segments or slices; wash the fennel and slice it very thinly; thinly slice the red onion.
5. Combine the orange, fennel, onion and black olives, dress with the remaining oil, salt and black pepper and serve alongside the tofu.