Tofu Parmesan Food

TOFU PARMIGIANA

Steps:

• Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
• Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
• Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.

TOFU PARMIGIANA

Steps:

• In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
• Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
• Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
• Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
• Bake at 400 degrees F (205 degrees C) for 20 minutes.

TOFU PARMESAN SUBS

Steps:

• Preheat the broiler. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
• Toss the breadcrumbs, 2 tablespoons parmesan and the Italian seasoning on a plate; season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu in the egg, then in the crumbs, turning to coat.
• Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut-side up on a broiler pan; spread the bottom halves with sauce, then top with tofu, more sauce, the mozzarella and remaining parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.
• Meanwhile, heat the remaining 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Place on top of the cheese and cover with the bread tops.

VEGAN PARMESAN CRUSTED TOFU

Steps:

• Start by prepping your tofu. Press out the excess moisture (see my full guide HERE for pressing tofu with and without a tofu press) and slice it into your desired shape. I like simple cubes but strips and triangles work well too.
• Pre-heat the oven to 375 degrees F. And lightly spray a large baking sheet.
• In a large shallow bowl, whisk together the milk and lemon juice to make a vegan buttermilk. It will curdle a little and that's what we want.
• In another large bowl, whisk together the flour and salt. In one more separate bowl, mix together the vegan parmesan with the panko bread crumbs.
• One piece at a time, dip each piece of tofu in the flour, covering completely, and then dip the tofu into the milk mixture. Repeat that step, dipping it in the flour and then again in the milk. Place the tofu into the panko mixture and cover completely, pressing the panko lightly into the tofu. Place the piece of tofu on the prepared baking sheet. Repeat with all of the tofu.
• Spritz the top of the tofu with cooking spray and bake for 25 minutes, flipping halfway through to brown on both sides. Serve and enjoy!

OUR BEST TOFU RECIPES (+QUICK TOFU CRUMBLES)

Steps:

• Preheat the oven to 425°F.
• Drain water from tofu.
• Mix together the ingredients.
• Crumble tofu into the ingredients and mix well.
• Bake for 15-20 minutes.

TOFU PARMESAN

Steps:

• In fry pan, add 1 tbls oil, fry tofu slices till golden brown, drain on paper towels.
• Add the remaining oil and fry onion and garlic till tender.
• Add tomatoes and spices, simmer for 15 mins.
• Lay tofu in a baking dish, pour over tomatoe sauce, sprinkle with cheeses.
• Bake at 350 for 20-25 mins, uncovered.
• Enjoy!

VEGAN PARMESAN HERB CRUSTED TOFU

Steps:

• You need to press your tofu before you bake it. Either in a tofu press, or by placing on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better.
• Preheat oven to 400 degrees.
• Then, get 3 mixing bowls. In one bowl, pour the almond milk and lemon juice. Whisk to combine, it should begin to curdle and thicken a bit.
• In the second bowl, add the flour and 1 tsp. of salt. Whisk to combine.
• In the third bowl, add the panko, nutritional yeast, garlic, basil, oregano, the remaining 1 tsp. of salt and the pepper. Whisk to combine.
• When the tofu is ready, slice it through the side, making 4 wide "steaks".
• Now, spray a baking sheet with non stick spray, or rub it with olive oil.
• Then, taking one tofu steak, place it in the flour mixture. Coat and shake off the excess, then place into the almond milk, coating completely, then back into the flour, then back into the almond milk, then into the panko. Coat completely with the bread crumbs and herbs. Pressing it on to the tofu if need be, and up the sides.
• Place the tofu on the baking sheet and repeat with the other slices of tofu. Spray the tops of the tofu with more non stick spray, or drizzle with olive oil.
• Bake at 400 degrees for 20-25 minutes. Flipping the tofu halfway through baking. Bake until golden brown and crispy. Then I like to sprinkle with a little more salt and a squeeze of lemon. Serve immediately with sides of choice!

TOFU PARMIGIANA

Steps:

• In a small bowl, combine bread crumbs, 2 Tbls.
• parmesan cheese, 1 tsp.
• oregano and salt and pepper.
• Slice tofu into 1/4 inch thick slices, and place in a bowl of cold water.
• One at a time, press tofu into crumb mixture, turning to coat all sides.
• Heat oil in a medium skillet over medium heat.
• Cook tofu slices until crisp on one side.
• Drizzle with a bit more olive oil, turn, and brown on the other side.
• Combine tomato sauce, basil, garlic and remaining oregano.
• Place a thin layer of sauce in an 8 inch square baking pan.
• Arrange tofu slices in the pan.
• Spoon remaining sauce over tofu.
• Top with shredded mozzarella and remaining 3 Tbl.
• parmesan.
• Bake at 400 degrees F (205 degrees C) for 20 minutes.

PARMESAN HERB CRUSTED TOFU

Steps:

• Prepare marinade in a medium bowl: garlic, salt, pepper, herbs de Provence, onion, and paprika. Add tofu and allow to marinade for at least one hour.
• Prepare breading: combine panko breadcrumbs, herbs de Provence and pepper with the grated Parmesan cheese in a large bowl and set aside.
• Prepare two bowls; one with flour and one with whisked eggs. These bowls will be used for dipping and coating the tofu.
• Slice tofu into long strips like string cheese.
• Dip each piece of tofu in the flour bowl, then dip into the egg bowl, then into the panko Parmesan cheese bowl. Place coated tofu on a plate until all tofu has been coated.
• Deep frying the tofu: I use a Fry Daddy for frying my tofu. Once the oil is hot begin adding coated tofu to the hot oil cooking 2-3 at a time until golden brown. Remove from hot oil and place on a plate covered with a couple layers of paper towels to absorb any excess oil. Repeat until all tofu slices are fried.
• Serve with a Marinara dipping sauce.
• Enjoy!

TOFU PARMIGIANA

Steps:

• Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
• Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
• Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.