Prep your tofu. Remove from packaging and [press your tofu] (https://www.fooddrinkslife.com/press-tofu/) for an hour.
When tofu is ready, cut the tofu into a column about 3 1/4" in diameter. Use ends and pieces at a different time.
Cut the column into 3 to 4 rounds, approximately 1 cm in height.
In a round 16-20 oz. container, place 1/8 tsp. of onion powder, 1/8 tsp. garlic powder, and a pinch of salt. Lay in the first round and cover with beer.
repeat the above step until all rounds have onion powder, garlic powder, salt, and beer between them. They do a pretty good job of separating themselves! Place in the refrigerator and soak for 2-4 hours. 2 hours does the job but if you have a little bit of extra time, leave them in the beer.
Once the rounds are soaked, get your dredging bowls ready. The first bowl will have flour. the second bowl will have the eggs. The third bowl will have the breadcrumbs, Romano, pepper, paprika and parsley. Mix the third bowl thoroughly.
Pull the beer-soaked tofu rounds out of the beer solution and pat them down to remove exterior liquids. Cover completely in flour, then egg, then breadcrumb mix. Complete with all 4 rounds.
Place a pan on medium-low heat. Add oil. Once heated, place patties in for 3-4 min on each side, or when sides are brown and crispy. When the patty is almost ready, place cheese on top and allow to melt. serve immediately.