a few days ago kris mentioned that one of the few things he misses about eating meat is a pecan crusted chicken sandwich that he got from some (no longer in existence) place in boston. it was perfect timing as we had just recently made a miso-tahini breaded tofu that i thought needed a little something extra. pecans to the rescue! we put the tofu on sandwiches (cause that was half the point) with this bread from smitten kitchen (which is wonderful and you should all run off and make some now). the tofu would be equally tasty on it's own or perhaps as a salad topping. i don't know if it satisfied kris's craving, but it was a success nonetheless.
pecan crusted tofu
miso (about 1 heaping tablespoon)
tahini (about 1 heaping tablespoon)
extra firm tofu, sliced into 1/2 inch(ish) slabs
pecans (maybe about a cup)
either by hand or in a food processor, finely chop the pecans (careful not to make them too powdery, you still want some little chunks). place in a shallow bowl.
in another shallow bowl, mix together equal parts miso and tahini. add a splash of water to thin it out so it is about the consistency of mustard.
heat a pan with a thin layer of olive oil over medium heat. spread a layer of the miso-tahini mixture on one side of the tofu (i found that using a butterknife is easiest). place miso side down in the pecans, spread the other side and flip to coat.
cook on each side for a few minutes until browned. after both sides are cooked place on a baking sheet in the oven for a few minutes more to bake the tofu through a little more.