Vegan Tofu Parmesan

Baked tofu parmesan topped with vegan cheese and marinara sauce on baking sheet

This Breaded Tofu Parmesan is pan-fried until crispy then baked until bubbly with a generous layer of marinara and vegan mozzarella. Get ready to dig in! Vegan, Gluten-Free Option.

Course Main

Cuisine American

Diet Vegan

Method Oven, Stovetop

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 420kcal

Author Caitlin Shoemaker

Ingredients

1 16 ounce extra firm or super-firm tofu cut into 4 thin pieces*
2 cups low-sodium vegan chicken broth
1/4 cup all-purpose flour
1 teaspoon Italian seasoning optional
1/2 teaspoon salt
Black pepper to taste
1 tablespoon cornstarch
3/4 cup panko breadcrumbs*
1/3-1/2 cup olive oil
1 cup marinara sauce
1/2 cup vegan mozzarella cheese
1/2 cup shredded vegan Parmesan
1/4 cup chopped fresh basil and/or parsley for serving

US Customary - Metric

Instructions

Marinate: Slice tofu and soak in liquid covered for at least 30 min, or overnight for stronger flavor. Remove the tofu from the marinade and place on a plate; reserve 1/3 cup of the marinade, and discard the rest.
Prep: Preheat the oven to 450F and grease or line a baking sheet. Then, prepare the three-step breading process:
Flour: Place the flour, Italian seasoning (if using), salt, and pepper on a shallow plate. Mix well.
“Egg” Wash: Whisk the reserved 1/3 cup (80 ml) of the tofu marinade with the cornstarch in a shallow bowl or plate with a lip.
Breading: Place the breadcrumbs on a shallow plate.
Prepare the Tofu: dredge both sides of the tofu in the flour mixture first, then briefly in the “egg” mixture, then into the breadcrumbs until evenly coated. Set aside and repeat with the remaining pieces of tofu
Pan-Fry: Warm the oil in a large skillet or sauté pan over medium heat. Add the breaded tofu to the oil and fry for 4 to 5 minutes on each side, or until golden brown. Transfer the tofu to a plate lined with a paper towel briefly, to absorb the excess oil.
Bake: Transfer the tofu cutlets to the prepared baking tray and top each cutlet with 1/4 cup (60 ml) of sauce, 2 tablespoons of mozzarella cheese, and 1 tablespoon of vegan Parmesan. Bake in the middle rack of the oven for 15 to 20 minutes, or until the cheese is melted and bubbly.
Serve: Transfer to serving plates and top with fresh herbs. Serve warm; leftovers will keep in the fridge for up to 3 days and are best reheated in the oven, toaster oven, or air fryer.

Notes

Super Firm Tofu vs. Extra-Firm Tofu: I used super firm tofu for this recipe, which is pre-pressed and comes in a vacuum sealed package. I prefer the firmness of super firm tofu, but if you can’t find it you can also use extra-firm tofu. Just make sure to press the tofu well and pat dry to get out any excess moisture.
Gluten-Free: Use gluten-free all-purpose flour and gluten-free panko breadcrumbs
Oil: The amount of oil you need for frying will vary based on the size and type of your pan. I used a large nonstick ceramic pan and only needed 1/3 cup of oil, but if your pan is larger and made of stainless steel or cast iron you may need to add more oil to prevent sticking.
Baked Variation: Prepare the tofu cutlets as written, then spray both sides generously with spray oil. Place the cutlets on a prepared baking sheet and bake plain for 15-17 minutes before removing from the oven, flipping, topping with sauce, and returning to the oven to bake for an additional 15-20 minutes, or until the cheese is melted. You can also make this recipe in the air-fryer, but may need to reduce the cook time by 3-5 minutes per side.
Tofu replacement: You can also make this recipe using a vegan chicken cutlet (like Gardein’s Chik’n Scallopini) – if you go this route, you do not need to marinate the faux meat.

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