Tofu Parmigiana Ⓥ

• whisk
• 3 shallow bowls
• small bowl
• 9×9 or so baking dish (large enough to hold tofu in a single layer)
• spatula
• plate
• small saucepan

• 1 pound tofu, cut into ½-inch slices and pressed
• 2 T flaxseeds, ground
• 8 T water, divided
• ½ c breadcrumbs
• 3 T nutritional yeast
• ½ t herbes de Provence or Italian seasoning
• ½ t salt
• pepper
• dash paprika
• 2 T non-dairy milk
• 2 T non-dairy yogurt
• ¼ c flour
• 1 T oil
• 6 oz mozzarella sauce or other vegan cheese, melted
• 1½ c marinara sauce

Whisk together flaxseeds and 6 T water in a shallow bowl. Refrigerate for 10 minutes.

Meanwhile, combine the breadcrumbs in a shallow bowl with yeast and spices.

Stir milk and yogurt into the flax mixture.

Line up breading components along the counter in this order:

• tofu
• small bowl of water
• shallow dish with flour
• flax mixture
• breadcrumb mixture
• baking dish – oil generously

Preheat oven to 350.

Dab a slice of tofu with water all over and dredge it in the flour. Place in flax and flip to coat, then dip it in the crumbs, lightly pressing for an even coating. Place in baking dish, and repeat with remaining tofu.

Bake for 20 minutes, until golden and crisp.

Meanwhile, make the mozzarella sauce, if you don’t have any already.

Remove the tofu from the oven and increase heat to 400. Carefully transfer tofu to a plate.

Spread about ½ c sauce in the baking dish, place the tofu in a single layer, and top with the rest of the sauce, spreading gently to completely coat each piece.

Dollop the mozzarella sauce over the top, spreading if necessary, and top with any remaining crumbs.

Bake for 20 minutes and serve hot.