The crust lends itself to numerous variations.All or a portion of the pecans can be replaced with macadamia nuts, walnuts, cashews or pistachio nuts. You can replace the tofu with tempeh, portobello mushrooms or small eggplants cut in half. For a 30-minute meal, serve on a bed of quinoa.
- 14 ounces extra firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon coconut oil or your favorite, optional
- 1 tablespoon water
- Tahini Marinade
- 2 tablespoons tahini
- 1 teaspoon soy sauce
- 1/2 teaspoon minced garlic, optional
- 2 tablespoons water or more depending on consistency of tahini
- 1/2 cup pecans
- 3 tablespoons dried coconut
- 1 tablespoon minced cilantro, Italian parsley, basil or herb of your choosing
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- Preheat the oven or toaster oven to 375°F. Slice the tofu into 4 cutlets. Or try making triangles by slicing the block of tofu diagonally and then slice in half to create 4 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 10 minutes. While the tofu is cooking, prepare the crust. Pulse chop the pecans in a food processor until they are coarse crumbs. Be careful not to over-process or it 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 10 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.