This recipe takes a traditional Italian favorite to the next level! By using an air fryer, you can create crispy breaded tofu without the mess and calories of traditional frying. Top with your favorite tomato sauce and dairy-free cheese for the ultimate comfort food!
Prep Time: 10 mins
Cooking Time: 30 mins
Servings: 3 - 4
Ingredients
1- 12oz Container Firm Tofu
1 Cup Panko breadcrumbs (use Gluten Free breadcrumbs for an alternative)
½ Cup Flour (use gluten-free flour for an alternative)
1 Cup Soy or Alternative Milk, unsweetened and unflavored
2 T Grated Parmesan
1 ½ tsp Garlic Powder (1 tsp for flour mixture, ½ tsp for breadcrumbs)
1 tsp Dried Oregano
1 tsp Dried Basil
Salt and Pepper
Mozzarella Cheese
1 Cup Tomato Sauce, extra if serving pasta
Fresh Basil, chopped
Instructions
Drain and press liquid from the tofu using the TOFUDEE Tofu Press. Let press sit for 1-2 hours for best results. Remove and slice into three filet-style cutlets (can do thinner to net four).
In a wider bowl, add flour, salt, pepper, and garlic powder and mix in alternative milk until it takes on a pancake-like texture. In a second bowl, add breadcrumbs, vegan parmesan, dried basil and oregano, garlic, salt, pepper, and mix.
Dip tofu cutlet into flour mixture until fully coated, letting extra drip off, then place into breadcrumbs and coat both sides evenly.
Gently place coated tofu into the air fryer and cook at 400° for 6-7 minutes on each side, until golden brown and crispy.
Preheat the oven to broil. Lay tofu cutlets side by side onto an oven-safe dish. Generously spoon tomato sauce onto each tofu piece, then add shredded or liquid mozzarella cheese (or both!) and broil with the oven door slightly open until cheese is melted and slightly bubbling approximately 1-2 minutes.
Place finished tofu parmigiana cutlets onto a serving plate, atop a bed of pasta, or on fresh Italian rolls. Top with freshly chopped basil and more parmesan cheese.
Serve and enjoy! 😋😉
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