Easy Vegan Tofu Parm

An easy 10 ingredient recipe that is ready to eat in a half hour! Pairs perfectly with any side dish.

4.91 from 10 votes

Prep Time 10

Cook Time 20

Total Time 30

Course Dinner, Main Course

Cuisine Italian American

Servings servings

Preheat oven to 400°F (204°C).
Cut the ½ block super firm tofu into about ¼ inch thick slices. As many slices as you can make, I did 5. Do not cut tofu too thin. Do not pat the tofu dry, you want it to be wet so seasonings stick.
In a dish combine the 1 ½ tablespoons nutritional yeast ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon paprika and ¼ teaspoon dried parsley.
Coat each piece of tofu in seasonings and then place on lined baking sheet.
Spray with spray oil if you like and bake it oven for 13 minutes or until golden brown.
Meanwhile, in a small saucepan add the ⅓ cup vegan mozzarella shreds and 3 tablespoons non-dairy milk, unsweetened and unflavored. Cook over low heat stirring occasionally until cheese is melted down and liquid.
Once tofu is done baking remove from oven. Spread ½ cup tomato or marinara sauce equally over tofu pieces and then add vegan mozzarella from stove.
Place back in oven and bake for 5 more minutes. If desired, you can broil on high for 2 minutes please watch carefully.
When it is done allow it to cool for 1 to 2 minutes before removing from pan.
Plate it up and add any garnishes or toppings you like, such as basil or grated vegan parmesan

Vegan parmesan used is Go Veggie
Nondairy milk used is Ripple
Vegan mozzarella shreds used is 365 whole foods
I would say this is 2 to 3 servings - depends on how hungry you are, and what else you are serving this with.

Keyword easy recipe, tofu parm, vegan tofu parm

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