Crispy Tofu Parmigiana

We often hear people say that they don’t like tofu so eating vegan would be difficult for them. Well, we’re here to tell you two things: 1) Tofu isn’t the only source of protein Vegans eat;  2) There are SO MANY ways to prepare it, so you’re bound to like at least one of them. This recipe is a quick and easy, delectable Italian spin-off dish that disguises tofu like it’s dressed up as chicken parmigiana for Halloween. (Makes 4 Servings)


1 block extra firm tofu
1 cup coconut milk
½ cup vegan bread crumbs
1 tsp garlic powder
½ tsp paprika
2 cups vegan Parmesan
24 oz marinara sauce*
1 box whole grain spaghetti

Preheat the oven to 425º.

Begin by draining the tofu. Squeeze out any water from the block with your hands, then wrap it in a few layers of paper towel and set between 2 plates. Place a heavy book or bowl of water on top and let sit for 30 minutes to absorb excess water.

Pour the coconut milk into a shallow bowl and mix together the bread crumbs, garlic powder, and paprika in another.

Take the tofu and slice into 4 thin, flat rectangles.** (See image) 

Line a baking sheet with parchment paper and set up your prep area in this order: tofu, coconut milk, spice mixture. Proceed to dip each slice of tofu in the coconut milk*** on both sides – pressing down lightly so the whole piece becomes saturated. Then, repeat in the spice bowl and place on the baking sheet.

Bake for 15 min, then flip and bake for another 10. Sprinkle the cheese on top of each slice and put back in the oven for an additional 5 minutes.

While the tofu is baking, prepare your noodles by bringing water to a boil in a pot and boiling the noodles for 7-8 minutes until tender. Warm up the sauce in another pot over low-medium heat as well.

Serve on a deep plate with the noodles first, then sauce, and topped with a tofu slice and a little extra sauce if you wish (we wished).

Notes:
*Try our quick “meaty” marinara sauce here for added extra protein.
**Being very cautious, slice sideways with your opposite hand on top of the tofu to hold it in place. Make sure each cut is even (about ½ cm thick) across so you can get 4 slices out of the block.
***Again be careful to hold the tofu with two hands so it doesn’t rip/break. If you need to, use a spatula to scoop it up.

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