Tofu Milanese with Lemon and Parsley
Servings
6 Servings
Ingredients
- 2 14-16 oz. containers of extra firm tofu
- 2 egg whites
- 1 lemon zest and juice
- 1 cup flour
- 1 cup panko
- 1/2 cup chopped parsley
- 1/4 cup Parmesan cheese
- 1/4 cup olive oil
Instructions
- Press tofu on a kitchen towel, letting all excess liquid drain out for at least 1 hour. (this step just helps to make the tofu more firm)
- Mix egg whites with lemon juice in a deep bowl.
- Put flour in another bowl with a pinch of salt and bread crumbs with lemon zest, parsley and parmesan in another.
- Heat a large frying pan over high heat and add oil.
- Bread tofu by dipping in flour, then egg whites then crumb mixture and place in oil. Fry on each side until crispy. Serve immediately or reheat in oven when ready to serve. Sprinkle more lemon juice if desired.
Yay, I am so glad you liked it. It is a nice change of pace for sure.
We’re vegetarians and I usually make tofu the same way all the time (similar to how you describe, but mixing Moroccan spices in the flour dip). This was a refreshing change and my family loved it. Thanks for a great vegetarian dish!
This recipe is totally up my alley. I love crispy tofu like this. Will add this to my list!
Wow, Tamar, I never thought of preparing tofu this way. What an inspiration!