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.
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Servings8 Sliders
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Prep Time30 Min
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Cook Time10 Min
Cooking Directions
Pesto Mayo:
- In small bowl stir together the mayonnaise, pesto and cumin. Refrigerate until ready to use.
Tofu:
- 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.
Ingredients
Pesto Mayo:
- 1/4 cup mayonnaise
- 2 tablespoons basil pesto
- 1/2 teaspoon ground cumin
Tofu:
- 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
Sliders:
- 8 slider buns or small dinner rolls, split, toasted
- 16 fresh basil leaves or 8 small lettuce leaves
- 8 slices plum tomato
Nutrition
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