Vegan Parmesan Herb Crusted Tofu
Ingredients
- 1 Block Extra firm tofu
pressed, 15oz.
- 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
Directions
- 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!
Vegan Parmesan Herb Crusted Tofu
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Rating Breakdown
About this Recipe
Craving a satisfying plant-based meal that's bursting with flavor and crunch? This Vegan Parmesan Herb Crusted Tofu delivers on all fronts, transforming a simple block of tofu into a truly craveable dish.
The magic behind this recipe lies in its ingenious breading, which mimics the savory, cheesy profile of traditional Parmesan thanks to nutritional yeast, combined with aromatic dried basil and oregano. This creates an incredibly crispy, golden crust that locks in moisture and adds delightful texture to every bite. Starting with pressed extra firm tofu is key for achieving the best possible texture, preventing sogginess and allowing it to absorb all the delicious flavors, ensuring every piece is bursting with flavor.
Prepare for a culinary experience that’s both familiar and exciting. You'll bite into a remarkably crunchy exterior giving way to tender, flavorful tofu within. The robust blend of garlic powder, basil, and oregano, complemented by a hint of lemon juice and the umami of nutritional yeast, creates a complex, savory profile that truly lives up to its "Parmesan" namesake. It's a remarkably easy and delicious dish to prepare, yet tastes like something special—making it perfect for weeknight dinners or impressing guests with a plant-based option.
This recipe is wonderfully adaptable. While almond milk is suggested, feel free to use any other non-dairy milk you have on hand, such as soy or oat milk, for the dredge. You can also adjust the amounts of dried basil and oregano to suit your personal preference, adding a little more for an extra herbaceous kick.
This versatile Vegan Parmesan Herb Crusted Tofu is fantastic as a main course alongside a fresh green salad or roasted vegetables. It also makes an excellent protein addition to pasta dishes or crumbled into wraps for a satisfying meal.