Ingredients

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

Tahini Spread:
2 tablespoons tahini
1 teaspoon soy sauce
2 tablespoons water or more, depending on consistency of tahini

Crust:
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

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Directions

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.
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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.
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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.
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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.