1/4 cup Vegan Parmesan Cheese, finely grated (30g)
1 Tbsp Dry Italian Spice Blend
Vegan Shredded Mozzarella Cheese
Preheat oven to 450°F and line a baking sheet with parchment paper.
Using a kitchen towel, dry and press tofu for 7 minutes. Place something heavy, like a cutting board, on top to help press out the water. While tofu is drying, prepare the dipping stations.
Set up three mixing bowls. Bowl one will have the flour mixture: 1/2 cup AP flour, 2 tsp. garlic powder, 1 tsp. salt, 1/2 tap. black pepper
In a different mixing bowl, stir together the flax egg mix, which is 2 Tbsp flax meal and 1/2 cup of water or plant-based milk.
To a third mixing bowl, add 1 cup of Longève Breadless Crumbs, 1/4 cup of finely grated vegan parmesan cheese, and 1 Tbsp of dry Italian spice blend.
Once the tofu is dry, cut each of the tofu blocks into 4 or 5 equal portions.
Dip once slice at a time starting with bowl one (flour mixture), bowl two (flax egg), and finishing with bowl three (the breading). Place breaded tofu onto the lined baking sheet. Continue the process until all the tofu is used.
Bake for 12 minutes, flip and continue baking for 10 minutes or until golden brown.
Add marinara sauce and cheese to each of the tofu slices and bake an additional 5 minutes or until the cheese is melted.