Vegan Parmesan Herb Crusted Tofu Food

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!

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!

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!

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.