Today’s recipe is good. Really good. I had been trying to figure out something simple yet creative to do with tofu since I found the Nasoya Lite blocks of tofu on sale at Whole Foods (2/$5) and stocked up. I googled some recipes for ideas and came across tofu nuggets, which was my original plan, but I wanted to add some extra flavors, so these were born. They are super crunchy, delicious, and taste way more indulgent then they actually are! Win-win-win.
Crispy Tofu Parmesan
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Difficulty: Easy
- PointsPlus: 12 for entire recipe
- 1 block tofu, pressed (works best with this)
- 1/3 cup liquid egg whites
- 3 tablespoons parmesan cheese
- 1/4 cup plus 1 tbsp panko bread crumbs (5 tbsp total)
- 1.5 teaspoons dried parsley
- salt and pepper, to taste
To start, preheat your oven to 375 degrees. Cut the tofu into chunks of your desired size.
I made 14 cubes out of the entire cube, but I’d recommend you make 16. Pat it dry with a paper towel to remove excess moisture.
Next, get two bowls. In one, place the egg whites, and in the other, add the rest of the ingredients.
Mix the dry ingredients together (panko, parmesan, parsley, salt and pepper)
One by one, add the pieces of tofu to the egg whites
Then over to the dry ingredient mixture to coat
This works best with the wet hand, dry hand technique. This basically means that you use your left hand to pick up the piece of tofu, place it in the egg wash and mix it around, and then use the same hand to drop it into the dry mixture. Now, switch to your right hand and use only your right hand to mix it around (keeping it dry) and making sure the tofu is coated in the breadcrumb mixture. Once it’s coated, use your right (dry) hand to move it to a greased baking sheet.
Repeat with each piece of tofu until they are all breaded.
Now, it’s time to bake and your oven should be preheated by now. Place in the oven for 20 minutes.
Then flip each piece of tofu over and bake for another 20 or until golden brown all around.
Half of this recipe is just 6 pts+ and a perfect serving for lunch or dinner. I served mine with some marinara sauce for dipping.
The tofu is crispy, flavorful, and totally delicious, especially dipped in the sauce.
It’s pretty amazing how crunchy and delicious these tofu “nuggets” are. I think they would work really well on a sub with sauce and cheese as a tofu parmesan sub, similar to chicken or eggplant parm. They are totally delicious and super crunchy. I will say, they didn’t hold up as well as I was hoping for leftovers, though I imagine if you heated them in a toaster the next day they would be just as good (rather than in the microwave like I did). Yum!