if you have never made baked tofu parmesan you are in for a real treat! pieces of tofu coated in breadcrumbs, baked till crispy, then topped with sauce and vegan mozzarella.
the inspiration
Growing up chicken parmesan was one of my favorite meals. My family is Italian-American, so while chicken parmesan is not a traditional Italian dish it is definitely loved at Italian-American restaurants.
I do have an easier version of tofu parmesan I will make on weeknights that doesn’t involve breading. However, breading the tofu isn’t too much extra work and in my opinion so well worth.
Instead of frying the tofu cutlets I opt for baking them, making this a baked tofu parmesan. It avoids the mess of frying and as much as I love fried food I try to keep it in moderation. If you want to fry the cutlets I will have instructions in the recipe notes.
the ingredients
- Tofu: of course for this baked tofu parmesan we need tofu! I am using soy free tofu as I prefer the brand since it has more protein. However, you can use super firm tofu or pressed extra firm tofu. It is up to you!
- Egg Replacer: I am using Bob’s Red Mill egg replacer to help the breadcrumbs to stick to the tofu. You can also use non-dairy milk if you would prefer that.
- Vegan Mozzarella Shreds: of course our baked tofu parmesan needs to be topped with vegan mozzarella. I personally like to use vegan mozzarella shreds, either from Violife or Good Planet. You can also use my easy liquid vegan mozzarella recipe.
- Non-Dairy Milk: I like to use the non-dairy milk to mix it with the vegan mozzarella shreds. I cook it on the stove to melt it down and help the vegan mozzarella to have a better texture.
- Seasonings: in order to season our breadcrumbs you will need a few things: paprika, garlic powder, onion powder, salt, parsley, and nutritional yeast. This helps to nicely coat the baked tofu parmesan.
- Breadcrumbs: for my breadcrumbs I like to use Panko breadcrumbs. I actually blend them down so they are a bit finer to help coat the tofu cutlets better but still give a nice crunch. You can use any vegan breadcrumbs.
- Tomato Sauce: to make things a bit quicker I like to just use a high quality sauce from the store. I typically prefer to get Rao’s. If you would like to make a homemade sauce you can use the one from my lasagna recipe and omit the vegan beef.
prepping the tofu
You will remove the tofu from the packaging and wrap it in a paper towel. This will just help to get excess moisture off. When using a super firm tofu there is no need to press it. If you are using an extra firm tofu you may want to press it beforehand.
Then, cut the tofu into thick rectangles. The fava bean tofu I use is 12 ounces as opposed to a super firm tofu that is 16 ounces. So, if you are using a bigger block of tofu you can cut it into 8 rectangles. For the smaller block I cut the tofu into 6 pices.
After you have cut the tofu into even rectangles you are ready to bread! Breading the tofu is the most laborious part of the recipe but it will be done before you know it.
breading the tofu
You will need an egg replacer or liquid to help coat the tofu before you press it in the breadcrumbs. This allows it to stick better. I like to use Bob’s Red Mill egg replacer and mix it with extra water so it is very thin. You can also use non-dairy milk.
After it is coated in the egg replacer or non-dairy milk just press it into the breadcrumbs. I like to shake it around in the dish and then pack it on tightly with my hand.
DRY HAND & WET HAND
When you bread anything I like to have a wet hand and a dry hand. I typically use my dominant hand for the breading and my non-dominant for the liquid. This helps to keep things less messy.
baking the tofu
Once all your tofu cutlets are breaded it is time to bake them! I like to spray them with a bit of spray oil to help them get crispy and golden. I prefer to bake them as it keeps much easier and less messy.
If you would to pan fry the cutlets for a bit more traditional feel to the tofu parmesan you definitely can. Just add a little oil into a pan and fry each side of the tofu for 5 minutes over medium heat.
After the tofu is baked for 15 minutes you will remove it and flip the tofu. Then it is time to coat the tofu in sauce and vegan mozzarella. I also like to push all the tofu together to make it like how restaurants do a big chicken cutlet. You can of course add the sauce and vegan cheese to individual pieces if you like.
let’s talk about vegan mozzarella
Vegan cheese *still* gets a bad wrap… I will say since I went vegan in 2016 vegan cheese has really stepped up its game. However, one trick I like to do is to melt down the vegan mozzarella with non-dairy milk. This makes a thick vegan cheese sauce that has a better melty texture.
There are so many brands out there and since I have been vegan for so long at this point I have really grown to enjoy most of them. My preferred ones if I can find them are Good Planet, Violife, Follow Your Heart, or Miyoko’s. They all taste really good and creamy to me.
what should i serve on the side?
When I make baked tofu parmesan I personally like to opt for some veggies on the side and maybe some pasta. I also really enjoy pairing it with a simple salad. Here are some other recipe ideas that would work well:
more tofu recipes
why you’ll love this recipe
This baked tofu parmesan is the ultimate comfort food meal. However, because it is vegan and baked it is much lighter compared to traditional chicken parmesan. I think if you are someone who has been missing a chicken parmesan this would be a great replacement.
You will love how cozy and comforting this baked tofu parmesan is. I also think it is a fun and special meal for dinner.
baked tofu parmesan faq
- Is this recipe gluten free? No. You can use gluten free breadcrumbs if you like or check out my other tofu parm recipe.
- Is this recipe soy free? Actually, yes! Despite being a tofu based recipe I used a soy free tofu (fava bean based). You can also make it soy free by using seitan. You can also make eggplant parmesan.
- Is this recipe nut free? Yes, just depending on what non-dairy milk and vegan cheese you use.
- How long will this recipe last? The leftovers will last in the fridge for up to 4 days.
- How do I reheat the baked tofu parmesan? You can either put it in the microwave, air fryer, or oven.
- Can I freeze the leftovers? Personally, I wouldn’t but if you wanted it should be okay.
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Baked Tofu Parmesan
Ingredients
Other
- 1 block super firm tofu or fava bean tofu *ounces will vary depending on the brand you use, please see notes
- 1 vegan egg replacer
- ⅓ cup vegan mozzarella shreds
- 3 tablespoons non-dairy milk unsweetened and unflavored
- ½ cup tomato sauce I like Rao's
Breadcrumbs
- 1 cup breadcrumbs of choice
- 1 teaspoon dried parsley
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F (204°C).
- Prepare the breadcrumbs. In a large plate mix all the ingredients for breadcrumbs to make seasoned breadcrumbs. Set to the side.
- Cut the tofu into 6 to 8 pieces depending on the original size of the tofu.
- In a bowl mix 1 serving of vegan egg replacer with ⅓ cup (80ml) water. It will not get as thick as usual that is okay. You can also just use ⅓ cup (80ml) unsweetened and unflavored non-dairy milk.
- Dip the tofu cutlets into the vegan egg replacer and then transfer to the dish with the breadcrumbs. Coat generously in the breadcrumbs. Lay on a lined baking sheet and repeat the process until all are done.
- Optional, spray lightly with spray oil. Bake for 15 minutes.
- Meanwhile, in a small pot combine the vegan mozzarella shreds and non-dairy milk. Cook on the stove over low heat for 3 to 5 minutes until it is melted and makes a cheese sauce.
- Remove the tofu from the oven. Carefully, flip the tofu over. I like to push the tofu all together to form a large rectangle. Pour over the sauce and spread it out, and then pour over the vegan mozzarella cheese sauce.
- Place back in the oven for 5 minutes to warm everything up.
- Enjoy immediately and if desired top with some fresh parsley and red pepper flakes.
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For this recipe I am using fava bean tofu from Big Mountain Foods which weighs 12 ounces (355g). You can also use a block of super firm tofu which is 16 ounces (454g). Super firm tofu is a larger block so you can cut the tofu into 8 pieces rather than 6. You will have enough breadcrumbs. You can add in an extra ¼ cup (60g) sauce and 1 to 2 tablespoons of vegan mozzarella.
This was amazing! I am so limited with what I can eat — sometimes I really miss certain flavors. I loved how flavorful and easy this recipe is. Thank you!
I am so happy this recipe could help you out. Thank you so much for trying it and taking the time to leave a comment and review. It means a lot!
Made this for my husband after a stressful week, paired it with pasta and broccoli, and he said it was exactly what he needed. So delicious and easy to make.
Hi Danielle! Aw yay that makes me so happy to hear. Thank you so much for trying it. Glad you both enjoyed. Thank you so much for leaving a comment and review xo
Hi! Do I need to drain the tofu?
Hi Jessica, well you will remove the tofu from any water it is sitting in yes. However, for this recipe I am using super firm tofu. I had talked about it in the ingredients section “Tofu: of course for this baked tofu parmesan we need tofu! I am using soy free tofu as I prefer the brand since it has more protein. However, you can use super firm tofu or pressed extra firm tofu. It is up to you!” so, if you are using extra firm tofu you can press it.
Hi Francesca! I’ve made this several times, my family and I love it! It’s easy to make and reminds me of the chicken parm my grandma used to make which I can no longer have as a vegan.
Awww hi Megan!!! I am so so happy to hear that girlie. Thank you so much for trying it. Appreciate you leaving a review and comment obviously you know how important it is for us. Sending you lots of love beauty!
Just made this for dinner doing all as written except I used home canned marinara instead of plain tomato sauce – delicious!
Hi Therese! Yay I am so glad you enjoyed it. Thank you so much for trying it and taking the time to leave a comment/review means a lot!!
I loved this recipe. What I loved was how easy it was.
I made some personal mistakes which was over cooking the tofu in the oven for too long like almost 50 minutes, I was trying to look for that crispy browning on my bread crumbs.
Some adaptions I made was, the bread crumbs, I couldn’t find gluten free at the store, so I made my own and it still amazing. I used Italian seasoning blend, pre-mixed spice bottle from McCormick w/the crumbs, it was easy and great. I also added 2oz per severing of gluten free Barilla noodles. I upped the servings to 7 and had 3 slabs of tofu per serving with super firm tofu to up the protein in take. I also made home made sauce, since right now I cannot have garlic or onion for a few weeks. I made my sauce with a 28oz can of Cento tomato puree, dried basil, salt, pepper, and oregano, and garlic infused avocado oil. I put all 7 servings in the fridge and they kept well. What was cool, to reheat the tofu slabs, I put them in the bread toaster at level 5 and it warmed it up perfectly. I also made your suggested side salad and that was yummy too. Thanks for suggesting a side salad with simple, easy ingredients.
Thank you for sharing your ideas with us on the internet. Me and my husband search your website all the time for new ideas and we each meal prep 2-4 of your recipes each week.
Hi Jane! I am so glad you enjoyed the recipe so much!! That makes me so happy to hear. It is truly my pleasure to share them and get feedback from everyone. Aww I love to hear that thank you for the kind words 🙂
I also do not indulge in fried foods often but I made an exception for this and just wow, perfect. Truly reminds me of something I would have eaten during my pre vegan days, and as an Italian American from NJ, I do not say that lightly lol. You hit another home run with this one. THANK YOU.
Hi Melissa, aw I am so so glad you enjoyed it! As an Italian-American from NY I appreciate the kind words 😉