Quinoa Crusted Tofu Parmesan
Ingredients
- 2 blocks pressed extra firm tofu
- 1 cup whole wheat flour or gluten free flour
- 1 tsp salt
- 1 tsp Italian spices
- 1/4 tsp pepper
- 1 cup plant milk
- 4 cups cooked quinoa
- 1 cup tomato sauce
- 1/2 bunch fresh basil
Garlicky cashew cheese sauce
- 1 cup cashews
- 1/2 cup water
- Juice of 1/2 a lemon
- 1 tsp apple cider vinegar
- 1/4 cup nutritional yeast
- 1 small clove garlic
- 1/2 tsp salt
Preparation
Slice the tofu into your desired shape.
Prepare three bowls: one with whole wheat flour, salt, pepper, and Italian spices; one with plant milk; and one with cooked quinoa.
Dunk the sliced tofu into the flour mixture, then into the plant milk, and finally into the cooked quinoa. Use the back of a spoon to spread it over each side and edges.
Bake at 425 degrees F for 35-40 minutes or until golden, or air-fry at 400 degrees F for 15 minutes, flipping halfway. Grease a wire rack if baking to avoid flipping, or flip if using a tray.
Blend together all the ingredients for the garlicky cashew cheese sauce.
Once the tofu is golden, spread tomato sauce, cashew cream, and chopped basil over it, then broil for 2-3 minutes, watching carefully to avoid burning.
Serving suggestions
Serve with pasta, mixed veggies, roasted potatoes and more.
