An easy to make, plant-based main course that's packed with summer flavors, such as lemon, basil, and dill. Serve with a side of leafy green veggies, roasted vegetables, and sweet potatoes.
Press the tofu (see notes above) to remove the water. Once pressed, slice each block of tofu into 4-5 slices for a total of 8-10 pieces.
Preheat the oven to 350F.
In a bowl, combine the ground flaxseed and water. Stir together and let it sit for several minutes until it thickens.
Add the pistachios, flax mixture, fresh basil, lemon juice, white miso paste, dried dill weed, garlic powder, and black pepper to a food processor. Blend the mixture together until reaches desired consistency.
Line a baking sheet with a silicon baking sheet or parchment paper. Using a spoon, top each piece of tofu with the pistachio mixture. Press the mixture together and distribute evenly on the tofu.
Bake the tofu for 30 minutes, or until the tofu reaches desired texture. Serve the tofu and enjoy!