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.
Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a baking sheet.
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.
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).
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.
Place on the baking sheet and repeat the process until all the tofu is coated.
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.
Serve over salad, in a lettuce wrap, or however you choose. Enjoy!