Parmesan Crusted Tofu by Eat Figs Not Pigs

Ingredients

• 1 (16 oz) pack super firm tofu
• 5 tsp salt, divided
• 3/4 cup all-purpose flour
• 2 tsp black pepper, divided
• 1 cup unflavored unsweetened non-dairy milk
• 1 cup panko breadcrumbs
• 1 cup shredded vegan parmesan
• 1/4 cup vegan butter
• 1/4 cup sun-dried tomatoes, chopped, plus more for garnish
• 1/4 cup chardonnay
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• 1 1/2 cups dairy-free heavy cream
• 1 tsp maple syrup or agave, optional
• 4 cups vegetable oil, for frying
• 2 tbsp fresh basil, minced, for garnish
• 4 lemon wedges, for serving

Instructions

1. Slice the tofu into 6 half-inch pieces, then simmer it in 6 to 8 cups of salted water with 3 tsp salt for 10 minutes. Drain and pat dry.
2. Set up three shallow bowls: flour with 1 tsp salt and 1 tsp pepper, milk in the second, and panko with vegan parmesan plus the remaining salt and pepper in the third.
3. Dredge each tofu slice in flour, then milk, then the breadcrumb mixture, pressing gently until fully coated.
4. Melt the vegan butter in a saucepan over medium heat, then add sun-dried tomatoes, chardonnay, lemon juice, and garlic. Simmer for 1 to 2 minutes until fragrant.
5. Stir in the dairy-free cream and simmer on low for 15 to 20 minutes, stirring occasionally, until the sauce thickens. Taste and add maple syrup if desired.
6. Heat the vegetable oil in a large sauté pan over medium heat until a breadcrumb sizzles immediately, about 3 to 5 minutes.
7. Fry the tofu for 3 to 5 minutes per side until golden brown and crisp, then transfer to a paper towel-lined plate.
8. Serve the tofu immediately with the lemon sauce, garnish with basil and extra sun-dried tomatoes, and add lemon wedges on the side.