Pistachio-Crusted “ICED” Dijon Tofu-Vegan & Gluten-Free

Pistachio-Crusted “ICED” Dijon Tofu-Vegan & Gluten-Free

Serves: 2-3


▪ 1 block firm tofu, sliced into 6 equal pieces

▪ 2 Tbsp Vidal Ice Syrup

▪ 1 tsp curry powder

▪ 1 tsp Dijon mustard

▪ Half cup shelled pistachios


1 Preheat oven to 400F. Line a baking sheet with foil and spray with oil. Place

tofu on foil and sprinkle with salt and pepper. In a bowl, stir Vidal Ice Syrup

with curry powder and Dijon. Coarsely chop pistachios. Spoon half of Syrup

mixture over tofu, then sprinkle with pistachios. Spoon remaining syrup

mixture over nuts.

2 Bake in centre of preheated oven for 15 minutes. Excellent served with

basmati rice.


Adapted from vegangela.com (original calls for 4 Tbsp of Maple Syrup, cuts the

calories in half with Ice Syrup)

Mark McEwan

"I think that it's a wonderful product and can be used in a variety of ways, from baking to food preparation. I  look forward to its uniqueness and quality, not to mention that it is a great Canadian product."

Mark McEwan

Celebrity Chef

Ice Syrup Media
Ice Syrup Wins Premier's Award for Excellence

Ice Syrup Wins Premier's Award for Excellence