We recommend pressing the tofu for at least 30 minutes using a tofu press, heavy book, or our favorite way to press tofu without a tofu press.

Meanwhile, soak the cashews in hot water for 30 minutes before draining.

Add the all-purpose flour, salt, black pepper, garlic powder, onion powder, and poultry seasoning to a wide, shallow bowl. Whisk together until uniform.

Slice the tofu into cutlets or cubes. For cutlets, slice the tofu crosswise into slices ¼” thick. One at a time, add the tofu slices to the bowl with the dredging ingredients and coat both sides in the flour mixture. Tap off the excess, then set aside on a large plate or cutting board as you work. For cubes, add the tofu cubes into the bowl with the flour mixture and toss until evenly coated.

Heat a large skillet over medium heat. Add 2 tablespoons of dairy-free butter and pan-fry the tofu on both sides until golden brown, about 5-7 minutes. Remove the tofu from the pan and set aside.

Drain the soaking cashews. Add the cashews and ⅔ cup fresh water to a high-speed blender and blend until smooth.

Heat the vegan butter and sun-dried tomato oil (or olive oil) in the large skillet oven over medium heat. Add the shallots and salt and sauté until translucent, about 4 minutes. Add the garlic, paprika, Italian seasoning, and red pepper flakes. Sauté for another 1-2 minutes.

Add the vegan chicken broth, cashew cream, sun-dried tomatoes, and vegan parmesan. Stir and bring to a simmer before reducing the heat to a low. Add in the pan-fried tofu and simmer for another 5-7 minutes.

Season with freshly chopped basil, parsley, salt, and black pepper to taste.

Serve immediately while warm over rice, and enjoy!