Vegan Tofu Parmesan

Ingredients

For 4 portions

• 🌾 450g tofu
• 🌾 50g flour
• 🥛 150ml soy drink
• 🍞 100g dried breadcrumbs
• 🍞 2 Tbsp nutritional yeast
• 🧄 1 Tsp garlic powder
• 🏺 4 Tbsp olive oil
• 🧄 2 cloves garlic
• 🥫 500ml passata
• 🌿 1 Tsp oregano
• 🧀 150g plant-based cheese alternative
• 🌿 10 leaves basil
• 🍝 320g spaghetti (dry)
• 🧂 1 Tsp salt
• 🌿 0.5 Tsp black pepper

Method

1. Drain the tofu, wrap it in a clean tea towel and press it under something heavy for 15 minutes to squeeze out the water. Pressed tofu fries crisper and soaks up more flavour.
2. Meanwhile, make the sauce: warm 1 tablespoon of the olive oil in a pan over medium heat and cook the crushed garlic for 1 minute without browning. Add the passata, oregano and half the salt, and simmer for 15 minutes until thickened. Tear in a few basil leaves.
3. Heat the oven to 220°C (200°C fan).
4. Cut the tofu into 8 slices about 1.5 cm thick. Season with the rest of the salt and the pepper.
5. Set up three shallow dishes: the flour; the soy milk; and the breadcrumbs mixed with the nutritional yeast and garlic powder. Coat each slice in flour, then soy milk, then the crumbs, pressing them on well.
6. Heat the rest of the oil in a large frying pan over medium-high heat. Fry the tofu for 2–3 minutes on each side until deep golden and crisp, in batches if needed. Lay them in a baking dish.
7. Spoon a little sauce over the middle of each cutlet, leaving the edges crisp, and top with the grated or sliced vegan cheese.
8. Bake for 8–10 minutes until the cheese has melted.
9. Meanwhile, cook the spaghetti in plenty of salted boiling water until al dente (check it's egg-free), drain and toss with the rest of the sauce.
10. Serve two cutlets per person on the spaghetti, scattered with the rest of the basil.