Remember my jerk tofu recipe from  few weeks ago? I improved upon it. How? I got an idea from a recipe for pistachio crusted tofu. That one seemed a little too plain jane (and seemed like it wouldn’t have enough flavor). So again, I hybridized.

• 1 recipe jerk tofu. The change: i used extra firm tofu instead of baked tofu for this
• 1/4 c pistachios ground up
• a handful of panko breadcrumbs
•  handful of coconut flour (to dry out the tofu a little)

1. Make the marinade. Cut tofu into 6 pieces (I did triangular pieces but I don’t think it really matters). Marinade for 20-30 mins. Meanwhile, preheat oven to 400.
2. grind up the pistachios (I used a spice grinder). you will have some bigger pieces–use that for the end.
3. Mix the bread crumbs, coconut flour, and pistachio. Coat each piece of tofu with this mixture (like breading).
4. Mix the remaining marinade into the leftover topping. spoon on top of each piece, but save a little for when you pull it out of the oven.
5. Place on a baking sheet.
6. Bake for 15-20 mins–until golden.
7. top with remaining topping.
8. Enjoy!