Hazelnut Crusted Tofu with Spicy Aioli
Adapted from Side Chef
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INGREDIENTS
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 INSTRUCTIONS
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. Bake on 350 for 20 minutes. AIOLI. Mix sriracha and mayo. Drizzle on as a sauce or keep to the side for dipping. |
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