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)

Donald Ziraldo

"Ice Syrup is an extension of the now famous Canadian Icon Icewine. This "nectar of the Gods" is  not fermented and is concentrated to yield an extraordinary elixir. A great accompaniment to any food.

Donald Ziraldo

Wine Luminary

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

Ice Syrup Wins Premier's Award for Excellence