Crispy Parmesan Herb Tofu with Lemon Garlic Butter Sauce
If you think tofu is bland or boring, this recipe might change your mind. The outside gets nice and crispy while the inside stays tender, then everything gets tossed in a buttery lemon garlic sauce with fresh parsley.
I love how simple this is. You don’t need a bunch of complicated ingredients to give tofu a lot of flavor. The Parmesan herb coating gets golden and crispy in the oven, and the fresh lemon and garlic really bring everything together.
Even if tofu isn’t usually your thing, give this one a try. Serve it with rice and a vegetable for an easy dinner. I especially like it with my Lemon Garlic Broccoli.
Why You’ll Love This Recipe
- Crispy on the outside and tender on the inside.
- Full of fresh lemon, garlic, Parmesan, and herbs.
- A great recipe if you’re trying tofu for the first time.
- Baked in the oven instead of fried.
- Easy to turn into a meal with rice and your favorite vegetable.
Ingredient Notes
- Extra-firm tofu – Pressing the tofu well removes excess moisture and helps the coating get nice and crispy.
- Cornstarch – Helps dry the outside of the tofu and gives the egg and breadcrumbs something to stick to.
- Breadcrumbs – I use plain breadcrumbs and season them myself with Parmesan, garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
- Parmesan cheese – Adds a salty, cheesy flavor to the crispy coating.
- Butter and extra-virgin olive oil – I use both for the lemon garlic sauce. The butter adds richness and the olive oil helps loosen the sauce so it lightly coats the tofu.
- Fresh garlic – You only need to cook it for about 30 seconds, just until you can smell it.
- Fresh parsley – I tested the sauce with 3 tablespoons of parsley and thought it was too much. Two tablespoons was just right.
- Fresh lemon juice and zest – Don’t skip the zest. It adds even more fresh lemon flavor.
Tips for Crispy Baked Tofu
- Give the tofu some space. Arrange the pieces in a single layer without crowding the baking sheet.
- Flip halfway through baking. This helps the coating get crispy on both sides.
- Wait to add the sauce. Toss the tofu with the lemon garlic butter sauce just before serving so the coating stays as crispy as possible.
Crispy Parmesan Herb Tofu with Lemon Garlic Butter Sauce
Crispy baked Parmesan herb tofu tossed in a buttery lemon garlic sauce with fresh parsley and lemon zest. An easy, flavorful way to make tofu that's crispy on the outside and tender on the inside.
Ingredients
You’ll Need
Instructions
Crispy Parmesan Herb Tofu
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Press the tofu, then cut it into cubes, rectangles, or triangles.
- Place the cornstarch in a shallow bowl, the beaten eggs in a second bowl, and the seasoned breadcrumbs in a third bowl.
- Coat each piece of tofu in the cornstarch, then dip it into the beaten eggs, and finally coat it well with the seasoned breadcrumbs.
- Arrange the tofu in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil.
- Bake for 15 minutes. Carefully flip each piece and bake for another 10 to 15 minutes, or until crispy and golden brown.
Lemon Garlic Butter Sauce
- While the tofu is baking, melt the butter with 1 tablespoon of olive oil in a skillet over medium-low heat.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Remove from the heat and stir in the parsley, lemon juice, lemon zest, and black pepper.
- If the sauce seems too thick, stir in 1 to 2 tablespoons of extra-virgin olive oil, a little at a time, until it lightly coats the tofu.
- Toss the hot crispy tofu in the sauce. Taste and add salt if needed. Serve immediately.
Notes
- Seasoned breadcrumbs: I used plain breadcrumbs and seasoned them with grated Parmesan cheese, garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
- Serving: Serve with rice and your favorite vegetable.
- Storage: Best served right away while the coating is still crispy. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven, air fryer, or a skillet to help crisp the coating again.
- Plant-based option: I’ve made a plant-based version of this tofu before, but it’s been a while and I don’t remember the exact substitutions I used. I’ll update the recipe once I test it again.
