February 8, 2024

This parmesan crusted tofu is inspired by one of my favorite meals before going vegan: the parmesan crusted chicken with lemon chardonnay butter sauce from BJ’s Restaurant & Brewhouse. For my version, tofu is coated in a parmesan breadcrumb mixture and fried until golden, juicy, and perfectly crisp. It’s then topped with the most delicious and creamy lemon butter sauce! Serve with mashed potatoes and your favorite side of veggies, and you’ve got a restaurant-worthy meal right in the comfort of your own home!

Parmesan Crusted Chicken Tofu

I’ve mentioned this many times, but before going vegan, my family and I used to frequent chain restaurants pretty often. Places like Olive Garden, Cheesecake Factory, and BJ’s Brewhouse are all very nostalgic for me (I also worked at BJ’s for many years). I don’t miss the mediocre food, per se. But I do miss the memories attached to said restaurants. Food is weird like that, isn’t it? Anyway, At each restaurant, I always had my go-to order, and at BJ’s, it was their Parmesan Crusted Chicken with Lemon Chardonnay Butter Sauce. I LOVED IT! When I tell you I ordered that dish every. single. day. when I worked there, I am not kidding. So consider this recipe as an ode of sorts, to my old favorite dish. Except I think this version better … I’ll let you be the judge 😉

Grab a drink and let’s get to cookin’ the best parmesan crusted tofu!

Ingredients & Substitutions

The ingredients list for this parmesan crusted tofu might look a bit long, but if you really dive into it, it’s mostly pantry staples and easily accessible ingredients! Here’s what you’ll need, plus any substitutions:

• Super firm tofu: I like using this tofu because it’s already pressed, and I prefer the texture overall for this dish. If you can’t find super firm tofu, you can use extra firm instead.
• All-purpose flour: sub for gluten-free if you’d like!
• Non-dairy milk: this acts as the wet component in the dredging process. Any non-dairy alternative is great, just make sure it’s unflavored and unsweetened.
• Panko breadcrumbs: sub for gluten-free if you prefer.
• Vegan Parmesan: Violife and Follow Your Heart are the brands I tend to use most often, but there are others on the market that are just as good (just not as easily accessible to me). Equal parts nutritional yeast or equal parts homemade parmesan (I love this recipe!) are both suitable alternatives.
• Chardonnay: if you prefer not to cook with alcohol, you can sub it out for a zero-proof chardonnay, or an equal portion of vegetable or mushroom broth.
• Dairy-free heavy cream: Creates a creamy consistency in the lemon sauce. Coconut cream or cashew cream can be used as alternatives.

Step-by-Step Instructions

This parmesan crusted tofu comes together fairly quickly! Here’s what you do:

1. Prepare the Tofu:

Start by boiling 4 cups of water and 3 teaspoons of salt in a pot. Add tofu slices and simmer for 10 minutes. Pat each slice dry and set aside.

2. Set Up Your Dredging Station:

Create a dredging station with three bowls. In the first, combine flour, 1 teaspoon salt, and pepper. In the second, pour non-dairy milk. In the third, mix breadcrumbs, vegan parmesan, remaining salt, and pepper. Coat each tofu slice by dipping in flour, then milk, and finally the breadcrumb/parmesan mixture. Coat and set aside.

3. Prepare the Lemon Sauce:

Melt vegan butter in a saucepan over medium heat. Add sundried tomatoes, chardonnay, lemon juice, and garlic. Simmer until fragrant (1-2 minutes). Stir in cream and simmer on low until the sauce thickens (15-20 minutes).

4. Fry the Tofu:

Heat vegetable oil in a sauté pan over medium heat. Fry tofu until golden and crispy (3-5 minutes per side). Transfer to a paper towel-lined plate.

5. Serve and Enjoy!

Serve the crispy tofu immediately with the luscious lemon sauce. Garnish with sun-dried tomatoes, minced basil, and fresh lemon wedges for an extra burst of flavor.

Tips and FAQs

• Dredging Efficiency: When coating the tofu in the dredging station, use one hand for wet ingredients (flour and milk) and the other for dry ingredients (breadcrumbs and parmesan). This prevents a messy buildup on your fingers.
• Lemon Sauce: Patience is key when simmering the lemon sauce. Allow it to thicken gradually over low heat, stirring occasionally. Adjust the thickness by adding more cream if needed.
• Serving: For the best experience, serve the Parmesan-crusted tofu immediately after frying. This maintains the crispy texture and prevents sogginess.

Storage and Reheating:

Store any leftover Parmesan-crusted tofu and lemon sauce in separate airtight containers in the refrigerator for up to 2-3 days. Note: The lemon sauce may thicken in the refrigerator. To reheat, gently warm it on the stovetop, adding a splash of non-dairy milk if needed to achieve the desired consistency. For reheating the tofu, air frying is recommended. To do so, reheat the tofu in the air fryer at 375°F (190°C) for 5-8 minutes, or until it reaches the desired level of crispiness. For baking, Preheat the oven to 375°F (190°C). Place the tofu on a baking sheet and bake for about 10-15 minutes, or until heated through and crispy.

Why boil the tofu before frying it?

Boiling the tofu before frying serves several purposes that contribute to the overall texture and flavor of the Parmesan-crusted tofu dish:

• Texture and Firmness: Boiling helps remove excess water from the tofu, resulting in a firmer and denser texture. Tofu has a high water content, and boiling helps eliminate some of this moisture, allowing the tofu to hold its shape better during the frying process.
• Improved Absorption: Tofu acts like a sponge and can absorb flavors more effectively when it’s pre-boiled. By simmering the tofu in a seasoned water bath, it absorbs some of the salt, enhancing its overall taste.
• Enhanced Seasoning: Boiling the tofu in salted water adds a subtle seasoning to the tofu itself. This initial seasoning contributes to the overall flavor profile of the dish, ensuring that the tofu is not bland.

While boiling is not strictly necessary, it is a step that enhances the final result, providing a balance of crispy exterior and tender interior in the finished dish. It’s worth noting that the boiling step can be skipped if you prefer a softer or more porous texture in your tofu, but the overall texture and taste may differ from the intended result of the Parmesan-crusted tofu recipe.

Can I make the lemon sauce ahead of time?

Absolutely! The lemon sauce can be prepared in advance and stored in an airtight container in the refrigerator. Reheat gently on the stove, adding a splash of non-dairy milk if needed to adjust the consistency.

Can I air-fry or bake the tofu instead of frying it?

Absolutely! While frying provides the crispiest results, you can air-fry it. To do so, lightly spray or brush the air fryer basket with oil to prevent sticking. Place the coated tofu slices in a single layer in the basket, ensuring they are not touching. Cook for approximately 15-18 minutes, flipping halfway through, or until the tofu is golden brown and crispy. For baking, bake the tofu at 400°F (200°C) for 25-30 minutes, flipping halfway through. Keep an eye on it to achieve your desired level of crispiness.

More Restaurant Remakes:

• Copycat Olive Garden Zuppa Toscana
• Copycat Cheesecake Factory Cheeseburger Spring Rolls
• Copycat Chili’s Southwestern Egg Rolls
• Copycat Applebee’s Chick’n Wonton Tacos
• Copycat CPK Chick’n Tequila Lime Pasta

A Restaurant-Worthy Dish at Home!

I hope you love this parmesan crusted tofu as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends! XO!

Parmesan Crusted Tofu

Ashley

This parmesan crusted tofu is inspired by one of my favorite meals before going vegan, the parmesan crusted chicken with lemon chardonnay butter sauce from BJ’s Restaurant & Brewhouse. Tofu is coated in a parmesan breadcrumb mixture and fried until golden, juicy, and perfectly crisp. It’s then topped with the most delicious and creamy lemon butter sauce! Serve with mashed potatoes and your favorite side of veggies, and you’ve got a restaurant-worthy meal right in the comfort of your own home!

5 from 1 vote

Print Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Lunch/Dinner

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 1 16-ounce pack super firm tofu
• 5 teaspoons salt divided
• ¾ cup all-purpose flour
• 2 teaspoons pepper divided
• 1 cup unflavored and unsweetened non-dairy milk
• 1 cup panko breadcrumbs
• 1 cup vegan parmesan shredded
• ¼ cup vegan butter
• ¼ chopped sundried tomatoes plus more for garnish
• ¼ cup chardonnay
• ¼ cup fresh lemon juice
• 4 cloves minced garlic
• 1 ½ cups dairy free heavy cream
• 1-2 teaspoons maple syrup or agave, optional
• 4 cups vegetable oil for frying
• Minced basil for garnish
• Lemon wedges for serving

Instructions

 

• Slice the tofu into 6 (1/2-inch) pieces. I like to do this by cutting the tofu in half, then cutting each half into thirds, lengthwise. Place 6 to 8 cups of water and 3 teaspoons of salt in a pot over medium-high heat and bring to a boil. Once at a boil, gently add the tofu and simmer for 10 minutes. Remove the tofu and pat each slice dry. Set aside.
• Set up a dredging station. Place the flour in a shallow bowl with 1 teaspoon salt and pepper and whisk to combine. In a second bowl, add the milk. In a third, add the breadcrumbs and parmesan with the remaining teaspoon salt and pepper, mixing to combine.
• To bread the tofu pieces, dip each slice into the flour, shaking off an excess, then into the milk, and finally into the breadcrumb/parmesan mixture. Continue until each piece of tofu is fully coated. Place the coated pieces of tofu onto a plate and set aside.
• Meanwhile, prepare the lemon sauce. Melt the butter in a saucepan over medium heat. Once it’s melted, add the sun-dried tomatoes, chardonnay, lemon juice and garlic, and simmer until the garlic is fragrant, 1 to 2 minutes. Stir in the cream and continue to simmer on low, stirring every so often, until the sauce thickens, about 15 to 20 minutes. Taste and adjust seasonings, adding salt, pepper, and the maple syrup (to taste, if using).
• Next, heat the oil in a large sauté pan over medium heat. Once the oil is hot (you’ll know the owhen you sprinkle in a few panko breadcrumbs and it begins to sizzle immediately) gently place the tofu into the pan and fry until golden and crispy, about 3 to 5 minutes per side. Transfer the crispy tofu to a paper towel lined plate.
• Serve immediately with lemon sauce, sundried tomatoes, basil, and a side of fresh lemon wedges. Enjoy!

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