Vegan Parmesan Herb Crusted Tofu

Vegan Parmesan herb crusted tofu is my new favorite thing. I have really been dying for a quick and easy protein that is super versatile, can be served with pasta, veggies or even alone with a squeeze of lemon on top.

Breaded, crunchy, with just a squeeze of lemon. I loved the simplicity of it. I would top it with peppery arugula. I was beginning to crave those flavors and textures.

The tofu is baked, not fried, but stays crispy and crunchy for a long time. I have actually even made extra, reheated it in the oven later, and it remained crispy!

I bet your entire house hold will be totally into it too! What’s not to love, delicious, nutritious, and goes well with pretty much everything!

Vegan Parmesan Herb Crusted Tofu Recipe 
Cheesy, herby, crunchy baked tofu. Easy and delicious!



Ingredients

• 1 Block(15oz.) Extra firm tofu, pressed
• 1 C. Almond milk or other non dairy milk
• 1 tsp. Lemon juice
• 1 C. All purpose flour
• 2 tsp. Salt, divided
• 1 1/2 C. Panko bread crumbs
• 3 Tbsp. Nutritional yeast
• 1 tsp. Garlic powder
• 1/2 tsp. Basil, dried
• 1/2 tsp. Oregano, dried
• 1/4 tsp. Black pepper

Instructions

1. You need to press your tofu before you bake it. Either in a tofu press, or by placing on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better. 
2. Preheat oven to 400 degrees. 
3. Then, get 3 mixing bowls. In one bowl, pour the almond milk and lemon juice. Whisk to combine, it should begin to curdle and thicken a bit. 
4. In the second bowl, add the flour and 1 tsp. of salt. Whisk to combine. 
5. In the third bowl, add the panko, nutritional yeast, garlic, basil, oregano, the remaining 1 tsp. of salt and the pepper. Whisk to combine. 
6. When the tofu is ready, slice it through the side, making 4 wide "steaks". 
7. Now, spray a baking sheet with non stick spray, or rub it with olive oil. 
8. Then, taking one tofu steak, place it in the flour mixture. Coat and shake off the excess, then place into the almond milk, coating completely, then back into the flour, then back into the almond milk, then into the panko. Coat completely with the bread crumbs and herbs. Pressing it on to the tofu if need be, and up the sides. 
9. Place the tofu on the baking sheet and repeat with the other slices of tofu. Spray the tops of the tofu with more non stick spray, or drizzle with olive oil. 
10. Bake at 400 degrees for 20-25 minutes. Flipping the tofu halfway through baking. Bake until golden brown and crispy. Then I like to sprinkle with a little more salt and a squeeze of lemon. Serve immediately with sides of choice!

Recipe Adapted : Vegan Parmesan Herb Crusted Tofu @ rabbitandwolves