Pecan Encrusted Tofu
1 14-ounce package extra-firm or super-firm tofu
2 teaspoons wheat-free tamari or soy sauce
1 tablespoon water
1 tablespoon vegetable oil or additional tablespoon water
2 tablespoons tahini
1 teaspoon soy sauce
2 tablespoons water or more, depending on consistency of tahini
½ cup finely chopped pecans
2 tablespoons dried coconut
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper flakes
1 tablespoon fresh cilantro, Italian parsley, basil, or herb of your choosing, leaves only, minced
Sea salt and ground black pepper to taste
1. Preheat oven to 375°F. Slice the tofu into three or four cutlets. These cutlets can then be cut into triangles. Place on a small baking dish with soy sauce, oil and water. Marinate 5 minutes, flipping periodically.
2. While the tofu is marinating, prepare the tahini spread by placing the ingredients in a small bowl and whisking well. You are looking for a smooth and spreadable consistency.
3. Place tofu, along with its marinade, in the oven and roast for 10 minutes. While the tofu is cooking, prepare the crust. Combine all of the crust ingredients in a bowl and mix well.
4. Remove tofu from the oven and coat the top of the cutlets with the tahini spread. Liberally top cutlets with the crust mixture and bake for an additional 5 minutes. Serve immediately.