Vegan Parmesan Crusted Tofu at Home

I’ve posted a LOT of tofu recipes on my blog at this point. Like, A LOT. But I have to say that this is one of my ALL TIME favorites. It’s so ridiculously crispy and packed with flavor. PLUS, it’s fully vegan (as if it wasn’t dependable enough already).

I used my vegan parmesan recipe for this but you could use real parmesan OR even a store-bought vegan parmesan such as the one from Violife. I’ve tried it several different ways and they all turned out savory!

A few months ago I published a tofu “chicken” nuggets recipe and while it’s SO worth the pot, it’s a little heavier since it’s fried. I wanted a lighter and healthier version of that recipe so this was my answer. For this panko crusted tofu, we’re going to bake it instead. It still turns out SO crispy, don’t worry:)

I used a familiar dredge method for this tofu but instead of using egg, we’re going to use a simple vegan buttermilk mixture. The tofu cubes get dredged in flour, then the buttermilk before repeating that process again. Then the tofu is tossed in a flavor-packed panko parmesan mixture.

From there, all that’s left to do is baking it for about 25 minutes so that the outside of the tofu can get crispy and lightly golden brown.

Y’ALL! These are so seriously crispy and packed with flavor. If you don’t believe me, only watch the video down below. UGH WORTH THE POT!