Baked panko crusted Tofu Parmesan recipe from scratch in a homemade marinara sauce. Basically a "vegan chicken parmesan" without any of the cholesterol, fat and cruelty. Oil free, air fryer method included.
Drain the tofu and slice into 8 slices width-wise. Pat dry with a lint free towel and try to press out as much of the water as possible.
Place in a freezer proof container and freeze solid.
Defrost the tofu and wrap it in a lint free towel. Place on a tray and cover with a heavy object to press. (Use a skillet, cutting board, heavy pot, canned tomatoes etc.) Press for a good 45 minutes or so to get out as much of the moisture as possible.
Meanwhile mix together the vegan parmesan and bread crumbs and set aside.
Prepare the Tofu:
Season the tofu pieces with a pinch of sea salt and black pepper on both sides then coat in the tapioca.
Whisk together the batter ingredients until smooth then dip each tofu slice in it.
Place the coated tofu pieces on a parchment lined baking sheet or air fryer tray without touching each other.
Preheat the oven to 400”F and cook the tofu for 30 minutes flipping half way.
OPTIONAL: Top the tofu with your favorite plant based cheese slices ( I love Follow Your Heart & Violife) and place under the broiler for about 30 seconds or so until melted.
Meanwhile heat up the marinara in a skillet and transfer the parmesan tofu into sauce. Spoon some of the sauce over the top and serve hot over creamy polenta, pasta or mashed potatoes.
Air Fryer Method:
Follow the steps above, but instead of baking it air fry the tofu at 375”F for 12 to 15 minutes flipping half way.
POLENTA:To make creamy polenta whisk 2 cups of yellow cornmeal into 12 cups of boiling water. Add a pinch of sea salt and a bay leaf and simmer for about 45 minutes until thick and creamy stirring every few minutes. Remove from heat and whisk in 1/2 cup of cashew milk. As the polenta cools down it will continue to thicken up until solid.