Parmesan Crusted Tofu


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. Co