Slice tofu twice horizontally to create 3 pieces about 1/2 inch thick, then cut each piece in half vertically to make 6 pieces. Different brands are different thicknesses, so slice it however is best to make pieces slightly smaller than a deck of cards.

Line baking tray with clean kitchen towels and place tofu pieces on top in a single layer. Top with more towels, followed by another baking sheet. Weight the baking sheet (with books or cans of beans) and let moisture drain for 15 minutes.

Preheat oven to 350 F.

In shallow bowl, combine flour and water or beer. In second shallow bowl, combine bread crumbs, paprika, garlic powder, and 1/4 tsp salt.

Sprinkle drained tofu with remaining 1/2 tsp salt, then dip each piece in flour mixture followed by spiced bread crumbs. Place on paper towel-lined plate and pat extra bread crumb mixture gently on top in any bare areas.

In large skillet, heat 1 Tbsp oil over medium-high heat. When hot, add half the tofu and cook 2 minutes on each side, or until golden, pressing down with flat spatula on top to ensure crumbs brown evenly. Return tofu to paper towel-lined plate to drain excess oil.

Remove any loose bread crumbs from skillet, then add remaining 1/2 Tbsp oil and cook remaining tofu.

Meanwhile, cook pasta as per package instructions. Heat sauce, if using.

Serve drained pasta topped with schnitzel and sauce of choice. Sprinkle with chopped parsley.