Okay, real talk - this is hands down the BEST tofu recipe you will ever try!! It's got a delicious crispy coating and tender and juicy on the inside - it's just perfect! This tofu parmesan recipe actually tastes like real Parmesan crusted chicken recipes and it's all thanks to my homemade vegan parmesan cheese - none of that store bought stuff. This oil free & gf tofu parmesan recipe DEFINITELY needs to be on your 'to eat' list.
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Vegan Parmesan Cheese - the easiest Vegan cheese you'll ever make!
This is probably the EASIEST vegan cheese I've made and you know what, it's probably the tastiest too. It actually tastes like parmesan cheese and it's only 4 simple ingredients. My favorite part about this parmesan recipe is that it melts and I LOVE that!
Why Tofu?
It's really a personal preference. You can use this recipe on cauliflower, seitan, and tempeh as well. I personally feel though that tofu has the best texture to absorb the flavors and comes out perfectly crispy each time (that too without a drop of oil).
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What tofu should I use and do I need to press it?
Extra firm tofu works best for this recipe and yes, pressing the tofu is extremely important for this dish. Tofu has A LOT of excess moisture, so it's very important to remove all of that before we are able to use it. This also ensures the tofu comes out firm and crispy when we bake it. You can either use a
tofu press or just place it in a thin kitchen towel and add something heavy on top of it.
What can I use instead of corn flour?
Corn starch or
Tapioca flour also work really well.
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