Mediterranean Pistachio Crusted Tofu

Making dinner with Kirby....yummeeee WOW WOW WOW so very good

Seasoned Tofu
14 oz extra firm tofu
2 tbsp tamari
1 tbsp olive oil
1 tbsp water

Tahini Marinade
2 tbsp sesame tahini
1 tsp tamari
1 tsp freshly squeezed lemon juice
2 tbsp water (depending on consistency of tahini)

Crust
3/4 cup roasted unsalted pistachio nuts
1 tbsp minced fresh basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1/8 tsp sea salt
1/8 tsp freshly ground pepper

Mediterranean Veggies
3/4 cup artichoke hearts, chopped
1 1/2 cups chopped tomatoes
1/2 cup chopped spinach
3 tbsp finely chopped kalamata olives
2 tbsp diced green onion
1 tbsp capers
2 tbsp fresh basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp lemon zest

Dressing
2 tbsp olive oil
1 tbsp freshly squeezed lemon juice
2 tsp balsamic vinegar
1 clove garlic, minced
sea salt to taste
freshly ground black pepper

Rice Noodles cooked according to package directions

Preheat the oven to 375 degrees. Place the soy sauce, olive oil, and water in a baking dish and stir well. Slice the tofu into 4 cutlets and place in the baking dish. Let stand for at least 5 minutes or up to 30 minutes, flipping periodically.
While the seasoned tofu is soaking in its dish, prepare the tahini marinade by placing the ingredients in the small bowl and whisking well. You are looking for a smooth spreadable consistency.
Place the baking dish in the oven and roast for 10 minutes. While the tofu is cooking, prepare the crust. Pulse chop the nuts until they are coarse crumbs. Transfer to a bowl with the remaining crust ingredients and mix well.
Combine the dressing ingredients in a small bowl and stir well. Add to the topping and gently mix well.
Remove the tofu from the oven and coat the top of the cutlets with tahini marinade, using a spoon. Liberally top the cutlets with the crust mixture and bake for an additional 10 minutes.
Stir fry the veggies. Cook noodles, Top noodles with veggies, then dressing, and then tofu.