1. Slice pressed extra firm tofu into rectangle pieces. Make sure to press out as much liquid as possible from the tofu.
2. Prepare your "Wet Batter" by whisking together flour (spelt), paprika, parsley, poultry seasoning, all-purpose seasoning, garlic powder, cornstarch, and non-dairy milk.
3. Prepare your "Dry Batter" by whisking together bread crumbs, all-purpose seasoning, poultry seasoning, and vegan parmesan.
4. Dip tofu pieces into the wet batter, then into the dry batter, and repeat this process once more to create a double coating.
5. Add coated tofu pieces into a heated skillet with grapeseed oil. Fry on all sides until golden brown. Remove and let cool.
6. For the "Parmesan Sauce", add vegan butter to a heated pan. Once it's melted, add in 2 cloves of minced garlic. Sauté for 30 seconds, stirring frequently.
7. Add in the remaining sauce ingredients: 1/2 cup vegetable broth, 2/3 cup vegan heavy cream, 1 teaspoon Italian seasoning, parsley, crushed red peppers, salt & pepper to taste, and vegan parmesan.
8. If the sauce isn't thick enough, you can make a cornstarch slurry by whisking together cornstarch with a small amount of vegetable broth and then mixing it into your sauce.
9. Once the sauce is to your liking, add in your cooked pasta of choice. Coat the pasta well with the sauce.
10. Serve the pasta with the fried tofu, garnish with extra crushed red peppers, fresh parsley, and vegan parmesan. Enjoy!
