3 (40g) Biscoff cookies or speculoos, store-bought or homemade
3 tbsp (45ml) coconut oil, at room temperature
1/2 tsp (3ml) water
13 ounces (375g) firm tofu, cut into 3 thick rectangles
2 tbsp (30ml) lime juice
2 tbsp (30ml) soy sauce
1 tsp (5ml) sesame oil
3/4 tsp (4ml) sriracha
to serve: brown rice, pak choi, spinach, etc
Prepare the tofu: If you haven’t already, cut it into 3 thick rectangles (about 4.5 ounces / 125g per person). Place the rectangles into a large baking dish. Add the lime juice, soy sauce, sesame oil, and sriracha and mix to coat the tofu with the marinade. Let it marinade for at least 1 hour, or better, overnight in the refrigerator.
Place the Biscoff cookies in a food processor or small blender and process until you get a fine powder.
Transfer to a small mixing bowl. Add the coconut oil and mix until fully combined. I recommend using your hands as it will help the coconut oil soften and blend with the Biscoff powder.
Place the mixture between two sheets of parchment paper and roll it out into a rectangle of 1/8-inch thickness. Transfer the mixture with the parchment paper on a flat plate or cutting board and refrigerate for at least 30 minutes. The crust will firm up.
Once the tofu has marinated, preheat oven to 350°F (175°C).
Heat a teaspoon of oil in a large non-stick skillet over medium heat. Once hot, cook the tofu 3-5 minutes on each side, or until golden brown. Deglaze with the marinade and remove from heat.
Transfer the tofu to a baking sheet lined with parchment paper. Remove the Biscoff crust from the refrigerator and let it sit at room temperature 5-7 minutes just to let it soften slightly.
Using a sharp knife, cut the crust into 3 rectangles that have the same size as your tofu. Carefully place each rectangle of crust on top of the tofu.
Bake for 5-8 minutes or until the crust is soft and has slightly melted.
Serve immediately on top of rice or quinoa, and with greens on the side.