When I was staying with the Marrieds during my trip to DC, I decided to do a comfort meal with mashed cauliflower. As the Marrieds are vegetarian, I needed a suitably comfort foody vegetarian main course. I came up with Parmesan crusted tofu.
You see, crusting anything that is flat requires the same process whether that be fish, chicken, veal or tofu. It’s the flour-egg-crumb approach. Whatever you crust, you pat it dry, coat it in a light dusting of flour which allows the egg to more easily cling to it and then dip it in beaten egg with the final step dipping it in a crumb mixture. It’s messy but practically foolproof. It makes a wonderfully crisp crust that stays with the filling.
This time around, I did it with extra-firm tofu and a mixture of ground Parmesan and breadcrumbs as the crumb. It was excellent but due to time constraints, I didn’t have a chance to marinate the tofu. This led to a crisp and flavorful crust and a bland inside. I was really interesting it making it again for J and I marinated it in a lemon-olive oil mixture with a generous amount of salt. That did the trick and gave it a nice piccata flavor.
Lack breadcrumbs, I ground up Trader Joe’s pita crackers with the parm. That was excellent because it gave an incredibly crisp crust.
Here’s my recipe.
1 block of tofu, sliced into 3/4 inch slices
juice of 1 lemon
2 tablespoons of olive oil
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 egg, beaten
1 cup of flour
1/2 cup of ground parmesan (not shredded)
1/2 cup of breadcrumbs (ground crackers work even better!)
Mix the lemon, olive oil salt and pepper together and toss in the tofu. Let sit for at least an hour but the longer the better. When ready, pat the tofu dry with a paper towel and dip in the flour, then egg, then parm and crumb mixture. Pan fry in a pan with 1 tablespoon of olive oil and 1 tablespoon of regular oil. The crust should be golden and crispy. This actually can stay warm in the oven while you do the rest of the meal.