Each time I serve this, my guests can't resist—it gets eaten up in no time!

Servings: 4

1 block of firm tofu, drained and pressed
1/2 cup of all-purpose flour
1/2 cup of breadcrumbs
1 tablespoon of dried parsley
1 teaspoon of dried thyme
1 teaspoon of garlic powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of olive oil
2 tablespoons of lemon juice
Chopped fresh parsley for garnish
Lemon wedges for serving

Slice the pressed tofu into 8 even fillets.

In a shallow dish, combine the flour, breadcrumbs, dried parsley, thyme, garlic powder, salt, and black pepper.

In another shallow dish, mix the olive oil and lemon juice.

Dip each tofu fillet into the olive oil and lemon juice mixture, ensuring it's well coated.

Press each fillet into the breadcrumb mixture, coating all sides evenly.

Heat a non-stick skillet over medium heat and add a little more olive oil if needed.

Cook the tofu fillets for about 3-4 minutes on each side, or until they are golden brown and crispy.

Arrange the cooked fillets on a serving plate, garnish with chopped fresh parsley, and serve with lemon wedges.