Oven-Baked Tofu Parmigiana
Breaded tofu is baked until golden then smothered in marinara, dairy-free cheese, and plenty of fresh basil. It's the same comfort food you love without the heavy feeling after eating!
Makes 6 servings
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.
Nutrition
For one serving (one tofu piece): Calories: 199 cal | Carbohydrates: 22 g | Protein: 11 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 1 g | Sodium: 550 mg | Potassium: 276 mg | Fiber: 4 g | Sugar: 2 g |