This Baked Tofu Parmesan (or Tofu Parmigiana) recipe is flavorful, hearty, and crispy without needing to be fried. It’s the same comfort food you love without the heavy feeling after eating! Breaded tofu is baked until golden then smothered in marinara, dairy-free cheese, and plenty of fresh basil. Not only is this Baked Tofu Parmesan recipe healthy and delicious but it takes less than 45 minutes to make.
This plant-based version of the classic Chicken Parmigiana has all of the delicious flavor and heartiness of the original without tons of oil and (of course) sans meat. This is a go-to recipe when you need something filling and tasty but don’t want to over-indulge in fried food. It’s the perfect accompaniment for spaghetti or a big salad but also makes a tasty sandwich too.
For this Oven-Baked Tofu Parmesan recipe you'll need:
- Tofu – Firm or extra firm tofu is a must for this recipe! Anything softer than firm tofu won’t hold up properly. To achieve the best texture, freeze the block of tofu and then let it thaw before pressing it in a tofu press or under a plate or cutting board to get all of the liquid out.
- Nutritional yeast – This is our substitute for parmesan! Typically in a Parmigiana recipe, you’ll see parmesan added to the breadcrumbs so nutritional yeast simulates that same flavor while being much healthier.
- Salt
- Garlic powder
- Onion powder
- Oregano
- All-purpose flour
- Non-dairy milk – I prefer unsweetened soy milk, but any unsweetened and unflavored non-dairy milk should work.
- Breadcrumbs – In my opinion, Panko breadcrumbs are the best for achieving a crisp yet light texture. However, any breadcrumbs should work.
- Black pepper
- Marinara – Choose your favorite sauce and don’t be afraid to add extra! I like to top each tofu piece with a generous tablespoon of homemade marinara and add extra once I’m plating it.
- Non-dairy cheese – For the topping, I prefer a vegan mozzarella like this one from Violife or this one from Miyoko’s. You could also mix in some non-dairy parmesan like this one from Violife for extra flavor but it’s not necessary.
- Basil – Use fresh basil, to taste, for the most authentic flavor.
Notes:
Should you freeze the tofu?
Freezing and thawing your tofu is crucial to achieve a “meatier” texture. It’s delicious without freezing the tofu, but to simulate chicken as much as possible I wouldn’t skip this step.
Trouble with getting an even coating of breadcrumbs?
Don’t be afraid to really press the dredged tofu into the breadcrumbs! This helps make sure you get an even coating and an extra crispy exterior. You want to be gentle enough that the tofu doesn’t crumble, but firm enough to adequately bread it. If done correctly you shouldn’t have any breadcrumbs left over.
How can you prevent your breadcrumb mixture from clumping?
To avoid the breadcrumb mixture from clumping, make sure to use separate utensils for the dredge and the breadcrumb mixture. Using either separate forks or a hand for each mixture prevents a big mess and keeps the breadcrumbs from getting saturated with the dredge mixture.
Trouble with the dredge?
I suggest dredging and breading one piece of tofu at a time. If you dredge all the pieces first before breading, the dredge will slide off of the tofu and the breadcrumbs won’t stick.
Oven-Baked Tofu Parmigiana
Ingredients
- 1 block firm or extra firm tofu frozen, thawed, and pressed
- ½ c marinara
- ½ c non-dairy cheese see notes for more detail
- fresh basil to taste
Dredge:
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried oregano
- ⅓ c all-purpose flour
- ½ c unsweetened soy milk
Breading:
- 1⅛ c Panko breadcrumbs
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp nutritional yeast
Instructions
- Preheat your oven to 425℉ (220℃) and place an oven-safe wire rack on a baking sheet.
- Cut the pressed tofu in half then cut each half into three pieces, so you're left with 6 equal pieces. Set aside.
- Add all of the dredge ingredients to a shallow dish (like a pie plate, loaf pan, or deep plate) and whisk until well combined.
- In a separate shallow dish, combine the breading ingredients.
- One by one thoroughly coat each tofu piece in the dredge then press all sides into the breadcrumb mixture until evenly coated.
- Spread the tofu out evenly on the wire rack then bake for 20 minutes, or until each piece has crisped up and the edges are golden.
- Remove from the oven and top each piece with a generous tablespoon of marinara and non-dairy cheese.
- Put back in the oven and broil on high for 5 minutes or until the cheese has melted. Once the cheese has melted, remove from the oven and top with fresh basil.