+GF
We love a good crunchy and flavorful tofu steak, especially if it has a salty Parmesan flavor. Our homemade parm is so cheesy, salty and delicious, and when you add it to the panko breadcrumb coating that hugs the tofu steaks, it’s another level of deliciousness.
This is an easy recipe that you can make in less than 30 minutes. Pair it with our Winter Citrus and Arugula Salad with Cranberry Orange Dressing for a healthy and tasty meal. —LM + AM
SERVES 4
14 oz (397 g) firm tofu, pressed
VEGAN PARMESAN
1 cup (113 g) roasted and shelled pistachios
¼ cup (20 g) nutritional yeast
1½ tsp (7 g) fine sea salt
PANKO COATING
1 cup (120 g) panko breadcrumbs (use gluten-free)
½ cup (90 g) vegan Parmesan (see above)
1 cup (126 g) all-purpose flour (use gluten-free)
1 cup (240 ml) unsweetened plant-based milk (don’t use coconut milk)
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
Press the tofu with something heavy between several layers of paper towels until the excess water is released, about 20 minutes. Slice the tofu into 4 steaks.
FOR THE PARMESAN
In a food processor, grind the pistachios, nutritional yeast and sea salt until it resembles coarse sand, about 1 minute. This is your Parmesan.
FOR THE PANKO COATING
In a small bowl, whisk the panko breadcrumbs and the ½ cup (90 g) Parmesan until combined. Put the flour and milk into two separate small bowls.
Dip a piece of tofu into the flour and coat every side. Dip it into the milk and then coat it with the panko mixture. Put the tofu on the baking sheet and repeat with the remaining pieces of tofu.
Bake for 15 minutes, or until brown and crispy. Then flip them and bake for another 15 minutes, or until both sides are golden brown.