Tofu Parmesan
by Karissa's Vegan Kitchen
Vegan tofu parmesan is incredibly crispy with savory tomato sauce and al dente spaghetti: an easy and fast weeknight dinner recipe.
Servings: 6
Calories: 270kcal
Ingredients
- 1 block extra firm tofu 14oz
- ½ cup vegan mayo
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- ½ teaspoon basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 cup marinara sauce
- 1 cup shredded vegan mozzarella
Instructions
- 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!
Notes
- 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.
Nutrition
Calories: 270kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 817mg | Potassium: 268mg | Fiber: 2g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg