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Pistachios, tarragon, and lemon juice, plus a hint of Dijon mustard, turn a simple dinner into something special. Serve with steamed green beans and quinoa for a Parisian-bistro-inspired meal. There’s no need to press the tofu; simply pat it dry. Any excess moisture will help the crust adhere to the tofu.
Recipe excerpted from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts and the Rest of Your Life, by Matt Frazier and Stepfanie Romine.