Vegan Pecan Crusted Tofu with Apple and Pear Chutney

1 Make sure to press the tofu first.  Put on a plate or a flat place, sprinkle with a few pinches of salt. Then place something heavy on top and press for at least 30 minutes, but the longer the better. Try to get as much liquid out as possible so that is it very firm.
2 Start the chutney. Heat a medium sized sauce pan on medium. Add all of the chutney ingredients to the sauce pan. Stir to combine everything. Bring to a simmer. Reduce heat to low and simmer for 30-45 minutes. Until everything is soft and it has thickened slightly. Stir every once in a while. 
3 In the meantime, make the tofu. Preheat the oven to 375 degrees. Cut your pressed tofu into triangles or rectangles. Set aside. 
4 In a medium sized mixing bowl, whisk together the Dijon, agave and water. Whisk until fully combined. Set aside.
5 Then, pulse the pecans in a food processor for a few seconds to finely crush the pecans. Don't over process or they will turn to pecan butter. Add them to another medium sized mixing bowl. 
6 Add the panko to the bowl with the pecans and a few pinches of salt, stir to combine. 
7 Next, dip each piece of tofu into the mustard mixture, coating completely. Then put in the bowl with the pecan mixture. Press the mixture onto the tofu, and coat the entire piece in pecans and bread crumbs. Repeat with all of the tofu. 
8 Place each piece on a baking sheet sprayed with non stick spray. Then bake at 375 degrees for 20 minutes. Flip after 10 minutes. 
9 When the chutney is done, smash about half with a fork. Leaving some texture. 
10 Once the tofu is done, serve the tofu with chutney on top. I like to serve mine with roasted sweet potatoes or greens!