Crispy Tofu Parmesan Sliders

Coated with a crispy panko, Italian seasoning and parmesan crust, these sliders are served on a warm bun with a basil-pesto aioli.

  • Servings
    8 Sliders
  • Prep Time
    30 Min
  • Cook Time
    10 Min

Cooking Directions

Pesto Mayo:

  • In small bowl stir together the mayonnaise, pesto and cumin. Refrigerate until ready to use.


  • Cut quarter block of tofu into 4 equal pieces. Slice each quarter horizontally into 2 thin pieces. Pat dry and press tofu to remove excess water.
In shallow bowl, beat eggs with mustard.
  • In another shallow dish, place bread crumbs and cheese; mix well.
  • In a third bowl, combine flour and herb seasoning .
  • Dip tofu in flour mixture, then egg mixture, then coat with bread crumb mixture.
  • Heat oil in a large nonstick skillet over medium heat and add tofu to skillet cooking 3 to 4 minutes per side or until golden brown. Top with cheese slices after turning tofu.

Assemble sliders:

  • Spread sides of buns with pesto mayo and place tofu slices topping with basil and tomato slices.


Pesto Mayo:

  • 1/4 cup mayonnaise
  • 2 tablespoons basil pesto
  • 1/2 teaspoon ground cumin


  • 1 pkg. House Foods Extra Firm or Super Firm Tofu, drained and pressed
  • 1 egg
  • 2 Tbsp. Dijon mustard
  • ½ cup panko bread crumbs
  • 2 Tbsp. grated parmesan cheese
  • ¼ cup all-purpose flour
  • 1 Tbsp. dried Italian herb seasoning
  • 2 Tbsp. canola oil
  • 8 small slices mozzarella cheese


  • 8 slider buns or small dinner rolls, split, toasted
  • 16 fresh basil leaves or 8 small lettuce leaves
  • 8 slices plum tomato

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