2tablespoonswater or more depending on consistency of tahini
1tablespoonminced cilantro, Italian parsley, basil or herb of your choosing
1/4teaspooncrushed red pepper flakes
1/8teaspoonground 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.