Crispy Tofu Parmigiana
Easy, yummy vegetarian tofu parmigiana recipe. Half of a brick of tofu serves 2.
1 brick organic extra firm tofu(1 lb.) cut in half, wrapped in a couple of paper towels and drained for a half hour on a plate. Save the other half for another use.
1 whole egg
1 egg white
about 1/2 cup milk or almond milk
1/2 cup almond meal(or almond flour, but almond meal has a better texture for this recipe)
1/4 cup dry bread crumbs(Italian seasoned is fine)
salt and pepper to taste
pinch of dry basil
1 teaspoon Italian seasoning
olive oil for frying
homemade marinara or vegan bolognese
optional *asiago or parmigiana for garnish
Prepare a sheet pan with a piece of parchment or foil.
Prepare egg wash mixture by whisking together egg, egg white, milk and salt in a medium bowl.
Stir dry ingredients in another bowl and place close to the first bowl.
Cut tofu into 8 equal squares and dip each square into the egg mixture with one hand, then with the other hand into the dry mixture. Keep each hand separate and after dunking tofu in dry mix, place each piece on the sheet pan.
Heat a medium nonstick ceramic skillet to medium heat with enough olive oil to coat tofu.
When oil is hot but not smoking, brown tofu squares until golden brown on each side and remove from heat, placing on paper towels.
Heat oven to low broil setting and arrange 4 pieces of tofu in two rows on sheet pan with parchment with a few spoonfuls of marinara or bolognese sauce, then grated mozzarella on top and heat until cheese is lightly browned.
*Make sure the parchment paper isn't too close to the broiler if you're using parchment to heat in oven.
*tofu can be prepared 2-3 days in advance but is better and crispier if eaten when it's hot
See video below for tofu dunking technique!