yields about 16 servings, adapted from here (post includes original credit links)
1/4 cup roasted and salted pistachio meats
2 tsp pink peppercorns
150 g blanched almond meal
1/2 cup crumbled extra-firm tofu
1/4 cup lemon juice
3 TBSP canola or grape seed oil
1 small clove garlic, peeled
1 tsp fine sea or kosher salt
Heat oven to 350.
In a food processor, process pistachios to medium-coarse crumbs. Add peppercorns and pulse a few times to break up gently. Spread mixture out onto a pie plate and set aside.
Wipe out processor bowl, wipe off blade, and reassemble. Add all remaining ingredients to processor and process until smooth. Lay out a piece of aluminum foil large enough to roll the log in. Remove processor blade, scrape off, and use your hands to scoop dough from processor bowl. Shape into a log roughly two and a half inches thick and six inches long.
Roll log slowly in pistachio crumbs, pressing down very gently as you go to encourage cohesion, then use your hands to pat the mixture onto the exposed ends (and any missed spots you may have). Transfer to bottom edge of foil, roll up, fold in ends, and bake 40 minutes.
Note that the log is softer when warm. If you prefer to spread the pâté, serve a little warm. To slice, let cool before serving. To get the very cleanest slices, chill before cutting. Best served at room temperature, give or take.