Prep the tofu: Place the package of tofu in the freezer overnight or until frozen through. In the morning, take it out of the freezer and place it in the fridge or on the counter to thaw. When the tofu is thawed (about 8 hours), squeeze the tofu gently over the sink to expel excess liquid and press it as you normally would. It should be pretty sturdy and spongey, but still handle with care, so you don't break the tofu.

Marinate the tofu: Next, turn the tofu block on its side and slice it longways into 3 (½-inch thick) large rectangles. Mix all the ingredients for your marinade in a small bowl with a whisk. Pour the marinade over the tofu slices and cover. Treat tofu with care so it doesn’t break apart and use a large or several large shallow dishes to make sure each tofu cutlet is completely coated. You can also pour the marinade in layers. That’s what I normally do! Let marinate for at least 30 minutes or overnight. 

Bread the tofu: When you're ready to make the cutlets, turn your oven to 350F and grab a large baking sheet. Get out a large casserole dish. (Ideally, one that fits all the cutlets at once.) If you’re using a smaller dish, you’ll have to do this in batches. Add the bread crumbs and cheesy garlic blend and mix with a whisk. Lift tofu pieces out of the marinade one by one and lay onto bread crumbs, pressing down gently. Brush the exposed side with excess marinade. Then, turn the tofu over in the bread crumbs and press to stick the crumbs to the other side.

Bake the tofu: Place your cutlets on the baking sheet and bake for 30 minutes, flip each one carefully, and bake another 30 minutes. Then, turn the oven off and let the cutlets sit in the oven for another 10 minutes in the oven.

Serve: Serve these cutlets with a good squeeze of lemon juice on top of a mountain of pasta or a fresh salad. Store leftovers in an airtight container in the fridge for 5-7 days or the freezer for up to 3 months.