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Breaded Tofu Parmesan

Breaded Tofu Parmesan

Sometimes you are just looking for something that is a little funkier than your usual marinated tofu and this fits the bill. Crunchy on the outside, tender inside and savory as heck, this Breaded Tofu Parmesan works great in sandwiches and wraps, on salads or baked in a casserole. This is one to try on those who swear they don’t like tofu. Ideally, you want a super-firm tofu (like this one), which you can find at Trader Joe’s or Whole Foods: it is not packed in water. You can also use extra-firm tofu that has been pressed.  


Breaded Tofu Parmesan

Super firm tofu, cut into slabs or the shape you like
3 tablespoons tamari
1 tablespoon water
2 garlic cloves, minced or pressed
1 cup Italian-Style Magic Sprinkles
2 teaspoons dried dill
1/3 cup vegan panko
(I used gluten-free)
2 teaspoons cornstarch
tablespoon oil

Combine the tamari, water and garlic. Place in a rectangular pan along with the tofu slabs and let marinate for an hour or so, turning a few times to immerse. Combine the Sprinkles, dill, panko and cornstarch a food processor and pulse until combined. Place in a pie pan or another flat dish and coat the tofu on all sides in the breading.

Heat the oil in a large, flat skillet over medium heat for a minute, then add the tofu. Cook for six minutes, then flip, lower the temperature to medium low, and cook five more minutes.

Alternatively, if you want to avoid oil, bake on a parchment or Silpat-lined baking sheet at 375 degrees for 15 minutes, then flip and cook another ten minutes.

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