Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the non-dairy milk, spelt flour, arrowroot powder, lime juice, salt and pepper until smooth. Set aside
In a shallow dish, combine the shredded coconut, paprika, garlic powder, salt, and pepper. Stir to mix evenly. Set aside.
Cut the tofu into 1-inch cubes. Place it in the non-dairy milk mixture and toss with a spatula to coat.
Working quickly, transfer the tofu cubes from the non-dairy milk mixture over to the coconut mixture. Gently press the tofu into the coconut mixture to coat on all sides.
Spray the parchment lined baking sheet with avocado oil spray. Place the coated tofu cubes on the parchment with space around each cube. Then spray the tofu cubes with avocado oil spray again.
Slide the baking sheet into the oven and bake for 8 minutes. Then, remove the tofu from the oven. Carefully flip over each piece of tofu with tongs. Return the tofu to the oven to bake for another 8 minutes, or until all sides are slightly golden and crisp.
While tofu is baking, make the sweet chili sauce. In a medium bowl, whisk together the rice vinegar, lime juice, chili garlic sauce, agave nectar, avocado oil, and tamari until combined.
Serve the crispy coconut tofu in lettuce wraps with drizzles of the sweet chili sauce and a sprinkle of sliced green onions. Enjoy immediately!