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1
Postion the rack to the middle of the oven and preheat the oven to 350F (180C) degrees.
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2
Add bread in a food processor, pulse until a coarse meal forms, 10 to 15 seconds, and it makes about 3 1/2 cups of bread crumbs.
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3
Place the crumbs to a rimmed baking sheet and add sprinkle the shallots, garlic, oil, generous pinch of each salt and black pepper.
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4
Toss until evenly coated and well blended.
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5
Bake until dry and deep golden brown, 14 to 16 minutes, stirring twice or three times during baking.
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6
(Leave the oven on)
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7
Let the bread crumbs cool to the room temperature.
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8
Mix the crumbs together with the parmesan, thyme, and parsley.
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9
In a shallow plate, whisk the egg whites and mustard until well blended, whisk in 6 tablespoons flour until almost smooth, with a few small lumps.
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10
Turn up the oven temperature to 425F (220C) degrees.
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11
Coat the wire rack with cooking spray and set in a rimmed baking sheet.
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12
Season the tofu with freshly ground black pepper.
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13
With the tongs, coat the tofu slice with the egg mixture, allow the excess to drip off.
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14
Coat all sides of tofu with the bread crumb mixture, pressing gently to let the chop evenly coated on all sides.
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15
Place the breaded tofu to the wire rack.
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16
Repeat the same steps with the remaining 3 slices.
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17
Bake until the crumbs are golden, brown and crunchy, 20 to 25 minutes.
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18
Serve warm with the lemon wedges.
