1tablespooncoconut oil or your favorite, (optional)
½teaspoonminced garlic (optional)
2tablespoonswater or more, depending on consistency of tahini
2teaspoonsblue cornmeal (optional)
1tablespoonminced fresh cilantro, Italian parsley, basil, or herb of your choosing
Preheat the oven or a toaster oven to 350°F. Slice the tofu into four cutlets. Or try making triangles by slicing the block of tofu diagonally and then slice in half to create four cutlets. Place on a baking dish with soy sauce, coconut oil, if using, and water. Marinate for 5 minutes, flipping periodically.
While the tofu is marinating, prepare the tahini marinade by placing the ingredients in a small bowl and whisking well.
Place the tofu, along with its marinade, in the oven and roast for 12 minutes. While the tofu is cooking, prepare the crust. Pulse-chop the macadamia nuts in a food processor until they are coarse crumbs. Be careful not to over-process or they will turn into a paste. Transfer to a bowl with the remaining crust ingredients and mix well.
Remove the tofu from the oven and coat the top of the cutlets with tahini marinade, using a spoon. Liberally top the cutlets with the crust mixture and bake for an additional 5 minutes. Serve immediately.
Recipe courtesy of The 30-Minute Vegan & Chef by Mark Reinfeld of Vegan Fusion and the Doctor and the Chef. Mark is the author of 7 vegan cookbooks and a 2017 Inductee into the Vegetarian Hall of Fame.