Parmesan Crusted Tofu
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!
Ingredients
- 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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