Here’s everything you will need to make this delicious parmesan crusted tofu and cooking notes:

Extra firm tofu - I have tried this with both soy-based and fava bean (soy-free) tofu, and both work great. If using soy-based tofu, I suggest tossing the tofu into the freezer. You can place it in the freezer while it is in its original packaging. A day or two before you cook the tofu, transfer it to the refrigerator to thaw out. Doing this will allow the tofu to absorb more of the flavors and have more of a bite than being soft and chewy. I would not recommend freezing the fava bean tofu, and I have found that it does not hold up well after freezing.

Cooking oil - use your choice of oil that is suitable for frying. I typically use avocado, grapeseed, or olive oil.

Breading Station:

Plain, unsweetened dairy-free milk such as almond, cashew, or oat
Corn starch or arrowroot starch
Seasonings: all-purpose salt-free seasoning, salt, black pepper, garlic powder, smoked paprika,
Nutritional yeast - this is optional but adds a nutty/cheesy flavor.
Liquid coconut aminos
All-purpose flour
Bread crumbs
Dairy-free parmesan - you can either purchase this at the store (I recommend using the brand Follow Your Heart, Vio Life, or the Simple Truth Organic Parmesan

STEP 1: Prepare the breading station and heat the oil

STEP 2: Prep and coat each slice of tofu

STEP 3: Fry the tofu and drain excess oil

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan.com)

Ingredients:

Extra firm tofu

Cooking oil

Wet batter:

1.5 cups of plant milk

1/4 cup of corn starch or arrow root starch

2 tbsp of all purpose salt-free seasoning

2 tbsp of liquid coconut aminos

salt and black pepper

Dry batter

3/4 cup of all purpose flour

1/4 cup of corn starch or arrow root starch

1/3 cup of of bread crumbs

1/2 cup of dairy-free parmesan

2 tsp of all purpose seasoning

2 tsp of garlic powder

1 tsp of smoked paprika

Optional: 2 tbsp of nutritional yeast

Instructions:

Prepare the breading station. This requires two bowls: In a bowl or shallow dish, combine all the wet batter ingredients. In a second bowl or shallow dish, combine all the dry batter ingredients

Heat the oil: In a skillet, add a generous amount of oil, about 1/4 inch deep, and heat it over medium heat.

Prep and Coat the tofu: Drain and press the excess liquid from the tofu. You can do this by using a tofu press, gently squeezing the tofu, or wrapping it in paper towels and placing books on top of it for 30 minutes. Once drained, cut the tofu into slightly over 1/4-inch thick slices. Dip each piece of tofu into the dry mix. Shake off any excess flour. Then dip the tofu into the wet batter, allowing any excess to drip off. Add the tofu back into the dry batter, pressing the flour mixture onto the tofu with your fingers so that it sticks.

Fry the Tofu: Carefully place the breaded tofu slices into the hot oil and fry for 3-4 minutes on each side or until they become golden and crispy. Use tongs to gently remove them and place them on a cooling rack to drain any excess oil.

Serve and enjoy: Once fried, you can top the crispy tofu with more vegan Parmesan if you like. Serve your crispy vegan tofu with your choice of sides.