Quinoa Crusted Tofu Parmesan

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Quinoa Crusted Tofu Parmesan

Recipe:

Ingredients:

2 blocks pressed extra firm tofu
1 cup whole wheat flour or gluten free flour
1 tsp salt
1 tsp Italian spices
¼ tsp pepper
1 cup plant milk
4 cups cooked quinoa
For the Garlicky Cashew Cheese Sauce
1 cup cashews
½ cup water
Juice of ½ a lemon
1 tsp apple cider vinegar
¼ cup nutritional yeast
1 small clove garlic
½ tsp salt
1 cup tomato sauce
½ bunch fresh basil

Instructions:

First, slice up your tofu into your desired shape.
Prepare 3 bowls. 1 with whole wheat flour, salt, pepper, and Italian spices, the other with plant milk, and the last with your cooked quinoa.
Dunk your sliced tofu into the whole wheat flour mix, then into the plant milk, and finally into your cooked quinoa. Use the back of a spoon to spread it over each side of the tofu & don’t forget the edges!
Bake at 425 degrees F for 35-40 minutes or until golden or air-fry at 400 degrees F for 15 minutes, flipping halfway. I baked mine on a GREASED wire rack to avoid the need for flipping, but if you bake on a tray, make sure to flip halfway through.
Blend together all the ingredients for the cheesy cashew sauce.
Once your tofu is golden, spread over some tomato sauce, cashew cream, and chopped basil, then broil for 2-3 minutes, watching carefully so it doesn’t burn!
Serve with pasta, mixed veggies, roasted potatoes & more!