In a medium bowl, mix the wheat germ, nutritional yeast, raw sesame seeds, black pepper and sea salt.
In a medium bowl, whisk together with a wire whisk or fork the olive oil, tahini, sesame oil, rice wine vinegar, soy sauce and lemon juice.
Using a fork or chopsticks, dip a cube of tofu into the sauce and follow by dipping into the dry ingredients, fully coating the tofu. Place on a baking sheet and repeat with the remaining cubes.
Bake for 15 minutes, or until golden and toasted.
Serve as a starter snack, or top your garden salad or Rainbow Daal.