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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American

Ingredients
  

Crispy Parmesan Herb Tofu
  • 1 14 ounce block extra-firm tofu, pressed
  • 2 tablespoons cornstarch
  • 2 large eggs beaten
  • 1½ cups seasoned breadcrumbs
  • Olive oil spray or 2 tablespoons extra-virgin olive oil
Lemon Garlic Butter Sauce
  • 2 tablespoons butter
  • 1 tablespoon extra-virgin olive oil plus more as needed
  • 2 to 3 garlic cloves finely minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon lemon zest
  • Freshly ground black pepper to taste
  • Salt if needed

You'll Need

  • cutting board
  • Chef's knife
  • 3 shallow bowls
  • Baking sheet
  • Parchment paper
  • Skillet
  • Spatula or tongs
  • Measuring spoons

Instructions
 

Crispy Parmesan Herb Tofu
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Press the tofu, then cut it into cubes, rectangles, or triangles.
  3. Place the cornstarch in a shallow bowl, the beaten eggs in a second bowl, and the seasoned breadcrumbs in a third bowl.
  4. Coat each piece of tofu in the cornstarch, then dip it into the beaten eggs, and finally coat it well with the seasoned breadcrumbs.
  5. Arrange the tofu in a single layer on the prepared baking sheet. Lightly spray or drizzle with olive oil.
  6. 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
  1. While the tofu is baking, melt the butter with 1 tablespoon of olive oil in a skillet over medium-low heat.
  2. Add the garlic and cook for about 30 seconds, just until fragrant.
  3. Remove from the heat and stir in the parsley, lemon juice, lemon zest, and black pepper.
  4. 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.
  5. 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.