After much trial and error I've finally got my Parm Tofu recipe just the way I like it. And, we'll be nomming on this about once a week from now on until bae grows tired of it. My taste buds pray that won't be any time soon!
Despite all of my failed attempts the recipe is actually very simple and super easy. Just don't make this after you realize you're already super hungry - tofu takes time to firm up and your stomach will be angry; or, you'll be tempted to pull them from the oven too early and will bite into a soggy mess. (Lack of patience was the source of most of my soggy woes!)
Gather your patience (this can take up to 1 hour and 15 minutes) and lets get to it!
1 Block Firm or Extra Firm Tofu | 1 Egg worth of Egg Replacer (I use Follow Your Heart Brand) | 2 Cups Unsweetened Almond Milk | 1 1/2 Cups All Purpose Flour | 2 Cups Panko Bread Crumbs | 1 1/2 Cup Parmesan Cheese Crumbles (I use Follow Your Heart Brand) | EVOO or Vegetable Oil for greasing pan | 1/8 Cup Pepper | 1/8 Cup Garlic Powder | 1/8 Cup Italian Seasoning | 2 TBSP Salt | 1 TBSP Seasoning Salt | Parsley for Garnish | Marinara Sauce for dipping
Pre-heat your oven to 375 degrees.
Whisk together your egg and allow it to sit for about a minute until it thickens up a bit. Combine your egg and the almond milk in a bowl.
In a separate bowl whisk together your flour and spices. In a third bowl combine your Panko and Parm crumbles.
Drain any press excess moisture out of your tofu with a paper towel. Cut your Tofu block into 4-8 triangles. Press out any extra moisture once cut if needed. Dip eat triangle first into the flour, then into the milk, and lastly into the Panko.
Transfer them onto a greased baking sheet. If you are going for larger cuts (about 4), you will need to bake the tofu for 60 - 75 minutes. The larger the cut, the longer it will need to cook. If you go for smaller cuts (about 8) you will need to bake it for 40-50 minutes. Be sure to flip them half way through cooking. You'll know they're done when you press into the center and it feels firm, not jiggly.
Once firm, it's time to enjoy! Garnish with Parsley and serve with Marinara Sauce.