- Use the right type of tofu. Make sure to use extra firm tofu or super-firm tofu for best results, soft tofu won't work at all.
- Cut the tofu into thin pieces. I've tested this recipe with thicker pieces of tofu and I've found that it makes the parmigiana dry and not as flavorful. The key in this recipe is to cut every piece thin and coat it well with spices on both sides.
- Don't skip pressing the tofu! It's essential to get rid of excess moisture in order for the tofu to crisp up when frying.
- To make this recipe faster, prep the tofu cutlets ahead of time. They're the most time-consuming part of this recipe, so if you fry them ahead of time and keep them in the fridge, you can make this dish in just 30 minutes!
- To make this recipe gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers to coat the tofu, and substitute the all-purpose flour with gluten-free flour.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.