Vegan Tofu Parmesan

Step 1

Pre-heat oven to 425 degrees F.  Prepare the tofu: start by pressing as much water out of your tofu as you can, or buy a pre-pressed tofu if you can find it.  I put the tofu on its side and cut 4 big slices out of it. You can really cut the tofu whichever way works best for you.  Set tofu aside while you make the batter and panko mixture.

Step 2

Make the batter: to a small bowl, add the flour, milk, salt and granulated garlic.  Whisk until a batter has formed.

Step 3

Make the panko mixture:  Add panko to a shallow dish and then add the nutritional yeast, dried oregano, granulated garlic and salt.  Mix until well combined.

Step 4

Batter and bread your tofu: I like to use my hands to spread the batter on all sides of the tofu.  You don’t need it to be too thick, just a light coating to help the panko stick to the tofu.  After spreading the batter on the tofu, place it in the panko mixture.  Sprinkle the panko on top of the tofu and make sure the tofu is completely coated with panko.  Repeat with each slice of tofu.

Step 5

Cook the tofu: You can either bake the tofu or pan fry it.  I like to pan fry mine in about a tablespoon or so of oil so the crust gets really nice and crispy.  Heat a large pan with oil and place the tofu in.  Cook for about 5 minutes each side, until browned and crispy.

Step 6

Place the crispy tofu on a baking sheet and top each one with about 1/4 cup marinara sauce and 2 tablespoons of cheese.  Bake until heated through and cheese is melted, about 15 minutes.  Enjoy!