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Crisp vegan Tofu Parmesan with savory tomato sauce and melty cheese is about to become your new favorite way to make tofu for an easy weeknight dinner.
Anything smothered in flavorful marinara sauce, melted cheese, and crispy breadcrumbs is pure comfort for dinner. And this tofu parmesan is every bit as crispy, satisfying, and delicious as any classic chicken or eggplant parm recipe you’ve tried. In fact, I’ll bet that this plant-based recipe is tasty enough to win over even the most die-hard poultry eaters.
The key to making this dish truly shine is making sure your tofu gets extra crispy. And that part is easier than you might think! I’ve put together a how-to guide on crispy tofu to ensure that your tofu parmesan comes out incredibly crisp and flavorful every time.
While a dish piled high with spaghetti and vegan tofu parmesan certainly looks impressive, you only need a few simple ingredients to pull it off. It’s perfect for weeknight cooking without sacrificing flavor or nutrients. Reminder: You can find the printable, detailed recipe in the recipe card below.
- Tofu. Use extra-firm tofu for the best texture. And be sure to press it to remove as much moisture as possible before cooking.
- Vegan mayo. Vegan mayo is the perfect substitute for eggs when breading tofu. It helps the panko stick, adds moisture, and helps achieve those crispy edges.
- Garlic and onion powder. These help season and flavor your crispy tofu steaks with classic Italian flavor.
- Dried basil. Another herby flavor enhancer for the tofu steaks.
- Panko breadcrumbs. This is the key to super crispy tofu. Gluten-free panko will also work. Regular breadcrumbs will work instead of panko, but many brands contain dairy or eggs so watch the label.
- Marinara sauce. Most jarred pasta sauces are naturally vegan. You can also use easy homemade marinara sauce if you like.
- Shredded vegan mozzarella. My two favorite types of vegan mozzarella are VioLife and Miyoko’s.
Store leftover vegan tofu parmesan in an airtight container in the fridge for 4-5 days.
Substitutions & Variations
- Gluten-free: substitute panko with gluten-free breadcrumbs.
- Other cheeses: You can substitute vegan mozzarella with shredded plant-based parmesan or even creamy ricotta.
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- Preheat oven to 450°F. Lightly grease a baking dish.
- Slice the tofu into 6 pieces. Press for about 10 minutes.
- In a bowl, mix together the mayo, garlic powder, onion powder, basil, salt, and black pepper. Put the panko in a separate bowl.
- Dredge the tofu in the mayo, then the panko, coating evenly.
- Place the tofu slices into the prepared baking dish.
- Bake for 20 minutes, or until the breading is golden brown and crispy.
- Remove from the oven and top with marinara sauce and cheese. Put the dish back into the oven for 10 minutes, or until the cheese is hot and melty.
- Serve with your favorite pasta!
- If using a metal baking sheet or pan, reduce the oven temperature to 425°F
- The method of using vegan mayo to dredge the tofu was inspired by Glue & Glitter.