Crisp Tofu Katsu with Lemon-Tahini Sauce

1. Preheat Oven and Prepare Baking Sheets

Crank up your oven to 425 degrees and give two large rimmed baking sheets a light brush with oil.

2. Set Up Breading Station

Set up three shallow bowls and fill them with cornstarch, beaten eggs, and a mix of panko bread crumbs seasoned with granulated onion, salt, and pepper. Drizzle 3 tablespoons of oil into the breadcrumbs for that extra crunch.

3. Bread and Bake Tofu

Coat each tofu slice first in cornstarch, then egg, and finally in the seasoned bread crumbs. Place coated tofu on one of the greased baking sheets and bake for 15 minutes until golden and crispy.

4. Roast Mushrooms

Toss sliced shiitake mushrooms with salt, pepper, and the remaining 2 tablespoons of oil. Spread them out on the second baking sheet and bake for 12 minutes.

5. Cook Quinoa

Bring red quinoa and water to a boil in a medium saucepan. Let it cook for about 8 minutes, then turn off the heat and let it sit, covered, for another 10 minutes.

6. Prepare Lemon-Tahini Dressing

Whisk together tahini, oil, lemon juice, Dijon mustard, soy sauce, garlic, and just enough water to reach a pourable consistency.

7. Combine Quinoa Salad

In a large bowl, combine the cooked quinoa, roasted mushrooms, thinly sliced cauliflower, and chopped parsley with a generous cup of the tahini dressing.

8. Serve

Spoon out a bed of the quinoa salad onto each plate, top with golden tofu katsu, and drizzle with the remaining tahini sauce. Add a lemon wedge on the side if desired.