Makes 4 servings
1 pound extra firm tofu, drained and patted dry and sliced into 8 rectangles
2 eggs, lightly beaten
¾ cup panko breadcrumbs
½ cup Parmesan cheese, grated
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon salt, divided
¼ teaspoon dried sage
2 Tablespoons canola oil
Making this kid-meal staple with soy means your meal has a smaller carbon footprint—but a just-as-big taste.
1. Set three medium-size bowls on a workspace. In the first bowl, add the flour and ½ teaspoon of the sale and mix well. In the second bowl, add the eggs and lightly beat. In the third bowl, add the breadcrumbs, Parmesan cheese, basil, thyme, oregano, remaining ½ teaspoon of salt, and sage.
2. Dredge each piece of tofu in the flour, then the eggs, and finally the breadcrumb mixture. Set aside on a plate.
3. Heat a large skillet over medium-high heat. Add the canola oil, then place each tofu finger flat in the pan. Cook for 3-4 minutes, then flip. Continue cooking and flipping until each side is crispy, then remove from the pan and place on the paper towel to drain. Serve hot.