Press the tofu: Drain the tofu and wrap it in a clean towel. Place a heavy skillet on top and press for 20–30 minutes to remove excess moisture. This step gives you better texture and a crisper crust.

Preheat the air fryer: Set it to 385–390°F (196–199°C) for 5 minutes. A preheated basket helps the breading set quickly.

Slice the tofu: Cut the block into 6–8 slabs about 1/2 inch thick. Pat them dry again to ensure the coating sticks.

Set up three bowls: Flour seasoned with 1/2 teaspoon salt and a few grinds of pepper.

Beaten eggs (or plant-based egg) with 1 tablespoon water.

Breadcrumbs mixed with garlic powder, onion powder, oregano, basil, red pepper flakes (if using), 1/2 teaspoon salt, and 1 tablespoon olive oil.

Bread the tofu: Dredge each slice in flour (shake off excess), dip in egg, then coat thoroughly in the breadcrumb mixture. Press the crumbs so they adhere.

Oil and arrange: Lightly spray or rub the air fryer basket with oil. Place breaded tofu in a single layer without crowding. Mist the tops with a bit of oil for even browning.

Air fry the cutlets: Cook for 8–10 minutes, flip, spray again, and cook 6–8 minutes more. Aim for deep golden and crisp. Time varies by air fryer, so keep an eye on the color.

Add sauce and cheese: Spoon a thin layer of marinara over each cutlet, then top with mozzarella and a sprinkle of Parmesan if using. Return to the air fryer for 2–4 minutes, just until the cheese melts and bubbles.

Garnish and serve: Top with fresh basil and extra sauce on the side. Serve over spaghetti, with garlic bread, or alongside a simple green salad.