Serve this wrapped in large lettuce leaves with radish sprouts, or cut up like giant crutons on the salad. Or served with a side of mashed potatoes and greens. Your call. However you end up serving these, you won’t be disappointed! Serves 3-4.
Drain the Tofu (1 block) between paper towel or a kitchen towel under a heavy pan or book for at least 30 minutes. Cut tofu into squares or triangles.
STEP 2
Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a baking sheet.
STEP 3
In a bowl, mix the wet ingredients- Agave Syrup (2 Tbsp), Corn Starch (2 Tbsp), Light Coconut Milk (1/4 cup) plus an additional 2 tablespoons of Light Coconut Milk.
STEP 4
In another bowl, mix the dry ingredients- Hazelnut Flour (3/4 cup), Garlic Powder (1/2 tsp), Ground Cumin (1/2 tsp), Ground Coriander (1/2 tsp), Ground Ginger (1/2 tsp), Cayenne Pepper (1/8 tsp) and Salt (1 pinch).
STEP 5
Using one hand for the wet and one for the dry (yes, this is messy) take one slice of tofu at a time, drop it in the wet bowl, flip, and then move it to the next bowl and flip until it is coated with the spices and hazelnuts.
STEP 6
Place on the baking sheet and repeat the process until all the tofu is coated.
STEP 7
Bake for 12 minutes, then turn the tofu to the other side and bake an additional 12 minutes. Optional – for more crispy tofu, turn the oven up to broil and broil for 3 additional minutes.
STEP 8
Serve over salad, in a lettuce wrap, or however you choose. Enjoy!