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Tofu Milanese with Lemon and Parsley

lemon parsley tofu
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 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


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.