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Press the tofu to remove excess moisture, then cut it into even slices, about half an inch thick. Pat dry with a paper towel.
Season the Coating:
In a shallow bowl, combine the breadcrumbs, dried thyme, dried parsley, garlic powder, salt, and pepper.
Coat the Tofu:
Lightly brush or spray the tofu slices with a bit of olive oil, then press each slice into the seasoned breadcrumb mixture until fully coated.
Cook the Tofu:
Heat two tablespoons of olive oil in a skillet over medium heat. Fry the tofu slices in batches, cooking for about 3–4 minutes per side until golden and crispy. Remove and drain on paper towels.
Prepare the Drizzle:
In a small bowl, whisk together the minced garlic, lemon juice, olive oil, and a pinch of salt until emulsified.
Serve:
Arrange the crispy tofu slices on a serving plate and drizzle with the garlic-lemon dressing just before serving.
Serving and Storage Tips:
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