Breaded air-friend tofu works perfectly in this vegan parmesan dish made from plants!
Ingredients:
- 1 block of tofu, drained and pressed
- 3/4 Cup of flour
- 1 Cup of alternative milk, plain, unsweetened
- 1 3/4 Cups of Italian seasoned panko breadcrumbs
- Garlic granules, dried basil, oregano, parsley
- Salt & pepper
- Vegan parmesan cheese (for breaded & topping)
- 2 Cups tomato sauce
Method:
Drain tofu for at least 20 minutes in a tofu press or with kitchen towels. Start with two medium sized bowls, one for the flour mixture, one for the breadcrumbs. Blend alternative milk into flour, whisking until it becomes a pancake-like batter texture. Add salt, garlic powder, basil, oregano and parsley and mix. In the second bowl, mix panko with seasonings and parmesan cheese. Sliced tofu block into 3-4 “fillets”, dredge into flour mixture and let excess drip off, then place into breadcrumb bowl and use a spoon breadcrumbs over top and on sides until completely coated. Place into air fryer carefully.
Air-Frying Technique:
Every air fryer differs, so plan to check on the tofu throughout the process to ensure not over cooking. Place breaded tofu into air fryer and set to the top temperature, around 400 degrees, and cook for 8-12 minutes rotating halfway through until golden brown on all sides.
Finishing:
Take cooked pasta noodles and place into an oven safe glass container. Place tofu fillets atop pasta, and generously spoon or pour pasta sauce over, then add your favorite vegan shredded cheese, and parmesan cheese. Place in oven on broil for 1-2 minutes until cheese is melted. Top with extra parm and parsley. Serve immediately so the tofu doesn’t get too mushy.
My recommendation for vegan cheeses are anything that takes on a great melted texture. Daiya mozzarella shreds, and Miyokos liquid mozzarella are both great alone or together but the Miyokos requires broiling carefully for bubbly cheese and can burn easily.
Oh My Avocado Kitchen 