Vegan Tofu Parmesan Ⓥ

INGREDIENTS:

• TOFU, SAUCE, VEGAN, CHEESE:
• 2-16 oz blocks of extra firm tofu, drained, pressed & dried ***
• 1/2 cup corn starch
• 3 cups of tomato sauce, I used Rao’s store bought to save time
• 8 oz of vegan mozzarella, I used a half of a bottle of Miyoko’s Liquid Vegan Pizza Mozzarella
• 4 tbsp vegan parmesan cheese shreds
• 1 tbsp fresh parsley for garnish
• BATTER:
• 13/4cup plant milk, I used unsweetened almond milk
• 4 tbsp flour
• 2 tsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• PANKO CRUST:
• 1/2 vegan parmesan cheese shreds
• 1 & 1/2 vegan panko breadcrumbs

METHOD:

• Drain, press & slice tofu into 7-8 slices widthwise. (***IF YOU HAVE TIME: Option to use the double freeze tofu method- right in the container is fine or use a safe container, drain & press the tofu, then freeze it, defrost it, freeze it again & defrost it again, then drain & press it again. ***)
• Dry the tofu well & be sure to press out any extra moisture with an absorbent lint free kitchen towel if possible.
• Preheat the oven to 400°F.
• PREPARE DREDGING STATION:
• Add the cornstarch to the first bowl, option to add a sprinkle of salt & pepper.
• Make the batter in the 2nd bowl by adding the plant milk, flour & seasonings & whisk them together well to combine.
• Mix the vegan parmesan cheese shreds & panko breadcrumbs in a shallow dish & set aside.
• PREPARE THE TOFU PARMESAN:
• Line a baking tray with parchment paper or spray it lightly with cooking spray.
• Prepare the tofu by first dipping it in the corn starch, then the batter, then the breadcrumbs tossing well to coat & shaking off any excess between stations. Lay them flat on the lined pan & bake for 30 minutes flipping halfway through cooking time. Remove from the oven when it’s done & increase the temperature to 500°F.
• In a shallow 9x 13 baking dish, pour a little bit of the marinara sauce & spread it evenly across the bottom.
• Once the tofu is cooked, add it to the dish, top with the rest of the marinara sauce, the vegan liquid mozzarella or vegan mozzarella shreds & the vegan parmesan cheese & bake for 10 minutes; then turn the broiler on high & broil it for another 2-3 minutes, with an eye on it & the oven door cracked open.
• Sprinkle with parsley, serve with favorite sides & ENJOY!
• AIRFRIER METHOD:
• Follow the same steps above, & air fry 375°F for about 15 minutes flipping halfway through cooking time.