Baked Herb Crusted Tofu
Servings 7 pieces
Ingredients
- 16 oz super firm tofu I use Nasoya pre-pressed
- ½ cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- zest of one lemon
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoon olive oil
- lemon wedges for serving
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
- If you are using tofu that is in water, drain and place on a lint free towel. Place another towel on top and place something heavy on top to remove as much water as possible.
- In a bowl, combine breadcrumbs, garlic, lemon zest, parsley, basil, salt and pepper. Stir to thoroughly incorporate.
- Add olive oil and mix until evenly combined.
- Cut tofu into 6-7 slices ¼ to ½ inch thick. Place on prepared baking sheet and spoon breadcrumb mixture on top of each piece of tofu, distributing evenly. Press down slightly with back of spoon.
- Bake on the middle rack for 20 - 25 minutes or until breadcrumbs have browned a bit.
- Squeeze fresh lemon juice over tofu and serve with a fresh salad or green veggies.
Notes
Adapted from this recipe