Hazelnut Crusted Tofu with Spicy Aioli
1 package extra firm tofu, pressed
1/2 cup soy sauce
1/2 cup hazelnut flour
1/2 cup nutritional yeast
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup mayonnaise
1 tablespoon sriracha
WET DIP. Cut tofu into 3/4 inch cubes and set in bowl of soy sauce for about a minute.
DRY DIP. Combine hazelnut flour, nutritional yeast, garlic powder, onion powder, paprika, and cayenne in a bowl. Transfer soy sauce dipped tofu into the bowl and coat. Place coated tofu on a plate.
BAKE OR FRY. Air fry on 370 for 10 minutes, bake on 350 for 20 minutes, or pan fry over medium heat with hazelnut oil.
AIOLI. Mix sriracha and mayo. Drizzle on as a sauce or keep to the side for dipping.