vegan tofu parmesan

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.

Vegan Tofu Parmesan

chicken broth

all-purpose flour

Italian seasoning (optional)

salt

Black pepper (to taste)

cornstarch

panko breadcrumbs*

olive oil

marinara sauce

vegan mozzarella cheese

vegan Parmesan

basil

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.

This Vegan Tofu Parmesan is the perfect meat free version of chicken parmesan!  It's super crispy and flavored perfectly.

vegan cheese

herbs

all purpose flour

plain, unsweetened plant based milk (I used almond)

garlic

panko breadcrumbs

nutritional yeast

oregano

Pre-heat oven to 425 degrees F.  Prepare the tofu: start by pressing as much water out of your tofu as you can, or buy a pre-pressed tofu if you can find it.  I put the tofu on its side and cut 4 big slices out of it. You can really cut the tofu whichever way works best for you.  Set tofu aside while you make the batter and panko mixture.

Make the batter: to a small bowl, add the flour, milk, salt and granulated garlic.  Whisk until a batter has formed.

Make the panko mixture:  Add panko to a shallow dish and then add the nutritional yeast, dried oregano, granulated garlic and salt.  Mix until well combined.

Batter and bread your tofu: I like to use my hands to spread the batter on all sides of the tofu.  You don&#8217;t need it to be too thick, just a light coating to help the panko stick to the tofu.  After spreading the batter on the tofu, place it in the panko mixture.  Sprinkle the panko on top of the tofu and make sure the tofu is completely coated with panko.  Repeat with each slice of tofu.

Cook the tofu: You can either bake the tofu or pan fry it.  I like to pan fry mine in about a tablespoon or so of oil so the crust gets really nice and crispy.  Heat a large pan with oil and place the tofu in.  Cook for about 5 minutes each side, until browned and crispy.

Place the crispy tofu on a baking sheet and top each one with about 1/4 cup marinara sauce and 2 tablespoons of cheese.  Bake until heated through and cheese is melted, about 15 minutes.  Enjoy!

This Quinoa Crusted Tofu Parmesan is made with extra firm tofu coated in quinoa breading. Cashew garlic sauce adds a luxurious finish, making it an excellent option for those seeking a protein-packed satisfying meal. Serve with pasta or roasted veggies of your choice, and transform your weeknight dinner routine with this wholesome, savory, and delicious creation.

Quinoa Crusted Tofu Parmesan

blocks pressed extra firm tofu

whole wheat flour (or gluten free flour)

tsp Italian spices

¼ tsp pepper

plant milk

quinoa

cashews

water

of ½ a lemon

apple cider vinegar

yeast

tomato sauce

First, slice up your tofu into your desired shape.

Prepare 3 bowls. 1 with whole wheat flour, salt, pepper, and Italian spices, the other with plant milk, and the last with your cooked quinoa.

Dunk your sliced tofu into the whole wheat flour mix, then into the plant milk, and finally into your cooked quinoa. Use the back of a spoon to spread it over each side of the tofu & don’t forget the edges!

TIPS FOR YOUR QUINOA BREADING! To ensure your quinoa sticks to the tofu make sure not to overcook/make the quinoa too wet! You want to cook at a ratio of 1:1.5 cups of quinoa:water to ensure it is dry enough to stick. Also when applying the quinoa make sure to use the back of a spoon to press the quinoa on to the tofu. You cannot simply dunk in the quinoa it needs to be pressed on in order to stick!

Bake at 425 degrees F for 35-40 minutes or until golden or air-fry at 400 degrees F for 15 minutes, flipping halfway. I baked mine on a GREASED wire rack to avoid the need for flipping, but if you bake on a tray, make sure to flip halfway through.

Blend together all the ingredients for the cheesy cashew sauce.

Once your tofu is golden, spread over some tomato sauce, cashew cream, and chopped basil, then broil for 2-3 minutes, watching carefully so it doesn’t burn!

Serve with pasta, mixed veggies, roasted potatoes & more!

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Vegan Tofu Parmesan

Quinoa Crusted Tofu Parmesan

Top 3 vegan tofu parmesan recipes from across the web

The most viewed vegan tofu parmesan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Tofu Parmesan

Vegan Tofu Parmesan

Quinoa Crusted Tofu Parmesan

The most viewed vegan tofu parmesan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine