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Baked Tofu Parmesan

This delicious baked tofu parmesan is the perfect dinner! Crispy baked tofu with sauce and lots of vegan mozzarella are sure to make you happy.
5 from 6 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Italian American
Servings 3 servings
Calories 258 kcal

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.

Nutrition

Serving: 187gCalories: 258kcalCarbohydrates: 20gProtein: 26gFat: 6.9gSodium: 970mg
Keyword baked tofu parmesan, tofu parmesan
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