Step 1

First, slice up your tofu into your desired shape.

Step 2

Prepare 3 bowls. 1 with whole wheat flour, salt, pepper, and Italian spices, the other with plant milk, and the last with your cooked quinoa.

Step 3

Dunk your sliced tofu into the whole wheat flour mix, then into the plant milk, and finally into your cooked quinoa. Use the back of a spoon to spread it over each side of the tofu & don’t forget the edges!

Step 4

TIPS FOR YOUR QUINOA BREADING! To ensure your quinoa sticks to the tofu make sure not to overcook/make the quinoa too wet! You want to cook at a ratio of 1:1.5 cups of quinoa:water to ensure it is dry enough to stick. Also when applying the quinoa make sure to use the back of a spoon to press the quinoa on to the tofu. You cannot simply dunk in the quinoa it needs to be pressed on in order to stick!

Step 5

Bake at 425 degrees F for 35-40 minutes or until golden or air-fry at 400 degrees F for 15 minutes, flipping halfway. I baked mine on a GREASED wire rack to avoid the need for flipping, but if you bake on a tray, make sure to flip halfway through.

Step 6

Blend together all the ingredients for the cheesy cashew sauce.

Step 7

Once your tofu is golden, spread over some tomato sauce, cashew cream, and chopped basil, then broil for 2-3 minutes, watching carefully so it doesn’t burn!

Step 8

Serve with pasta, mixed veggies, roasted potatoes & more!