Serves 4      

Ingredients

1 pound extra-firm tofu
1 tablespoon 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

Crust
1/2 cup macadamia nuts
2 tablespoons dried coconut
2 teaspoons blue cornmeal (optional)
1/4 teaspoon ground cumin
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1 tablespoon minced fresh cilantro, Italian parsley, basil, or herb of your choosing

loving preparation

1. 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.
2. While the tofu is marinating, prepare the tahini marinade by placing the ingredients in a small bowl and whisking well.
3. 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.
4. 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.
   

Variations

• So many are possible. You can replace the tofu with tempeh, Portobello mushrooms or small eggplants cut in half.
• For optimal flavor, try toasting the coconut and macadamia nuts.
• All or a portion of the macadamia nuts can be replaced with walnuts, pecans, cashews, or pistachio nuts.
• Experiment with your favorite spices and herbs. Try thyme, marjoram, caraway, mustard seeds, or tarragon

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