½tspeach salt, oregano, crushed red pepper flakes, smoked paprika
¼tspground black pepper
½cupsun-dried tomatoesroughly chopped
1tspdijon mustard
113-oz cancoconut milk385 mL
½cupgrated vegan parmesan40 g
2Tbspchopped fresh basil
Instructions
Freeze Tofu (optional): Drain tofu and cut each piece in half to create thinner slabs. Press the tofu for at least 20 minutes (either with a tofu press or by wrapping the pieces in clean towels and setting something heavy on top). When finished, pat dry and freeze until solid. Transfer to fridge and allow it to thaw. This step give the tofu a chewy texture more similar to chicken!
Bread Tofu: Pat try the thawed tofu. In a large, shallow bowl or container, mix together 4 Tbsp cornstarch, 2 Tbsp soy sauce, and 2 Tbsp water. Put ½ cup Italian breadcrumbs in a separate bowl. Working one at a time, dip each piece of tofu into the cornstarch slurry and then into the breadcrumbs, then set aside.
Make Sauce: Heat 2 Tbsp vegan butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant. Stir in ½ cup sun-dried tomatoes, 1 tsp dijon mustard, and 1 13-oz can coconut milk. Continue cooking on medium, uncovered, for 5 minutes. Cover to keep warm.
Cook Tofu: Heat 2 Tbsp oil over medium in a large pan. Add tofu and cook for about 5 minutes per side, or until golden brown and crispy (you may need to work in batches).
Serve: Stir ½ cup grated vegan parmesan and 2 Tbsp chopped fresh basil into sauce. Serve over Tofu Chicken with pasta or rice!