Baked Tofu Parmesan

This delicious baked tofu parmesan is the perfect dinner! Crispy baked tofu with sauce and lots of vegan mozzarella are sure to make you happy.

Prep time: PT20M

Cook time: PT25M

Total time: PT45M

Rating

5 stars (6 reviews)

Keywords

baked tofu parmesan, tofu parmesan

Ingredients

1 block super firm tofu or fava bean tofu (*ounces will vary depending on the brand you use, please see notes)
1 vegan egg replacer
1/3 cup vegan mozzarella shreds
3 tablespoons non-dairy milk (unsweetened and unflavored)
1/2 cup tomato sauce (I like Rao's)
1 cup breadcrumbs (of choice)
1 teaspoon dried parsley
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt

Cuisine

Italian American

Steps

Preheat the oven to 400°F (204°C).
Prepare the breadcrumbs. In a large plate mix all the ingredients for breadcrumbs to make seasoned breadcrumbs. Set to the side.
Cut the tofu into 6 to 8 pieces depending on the original size of the tofu.
In a bowl mix 1 serving of vegan egg replacer with 1/3 cup (80ml) water. It will not get as thick as usual that is okay. You can also just use 1/3 cup (80ml) unsweetened and unflavored non-dairy milk.
Dip the tofu cutlets into the vegan egg replacer and then transfer to the dish with the breadcrumbs. Coat generously in the breadcrumbs. Lay on a lined baking sheet and repeat the process until all are done.
Optional, spray lightly with spray oil. Bake for 15 minutes.
Meanwhile, in a small pot combine the vegan mozzarella shreds and non-dairy milk. Cook on the stove over low heat for 3 to 5 minutes until it is melted and makes a cheese sauce.
Remove the tofu from the oven. Carefully, flip the tofu over. I like to push the tofu all together to form a large rectangle. Pour over the sauce and spread it out, and then pour over the vegan mozzarella cheese sauce.
Place back in the oven for 5 minutes to warm everything up.
Enjoy immediately and if desired top with some fresh parsley and red pepper flakes.

Nutitrion

Serving Size: 187 g
Calories: 258 kcal
Carbohydrates: 20 g
Protein: 26 g
Fat: 6.9 g
Sodium: 970 mg

Reviews

Melissa on 2026-02-01 (5 stars):
I also do not indulge in fried foods often but I made an exception for this and just wow, perfect. Truly reminds me of something I would have eaten during my pre vegan days, and as an Italian American from NJ, I do not say that lightly lol. You hit another home run with this one. THANK YOU.
Jane on 2025-06-25 (5 stars):
I loved this recipe. What I loved was how easy it was. I made some personal mistakes which was over cooking the tofu in the oven for too long like almost 50 minutes, I was trying to look for that crispy browning on my bread crumbs. Some adaptions I made was, the bread crumbs, I couldn't find gluten free at the store, so I made my own and it still amazing. I used Italian seasoning blend, pre-mixed spice bottle from McCormick w/the crumbs, it was easy and great. I also added 2oz per severing of gluten free Barilla noodles. I upped the servings to 7 and had 3 slabs of tofu per serving with super firm tofu to up the protein in take. I also made home made sauce, since right now I cannot have garlic or onion for a few weeks. I made my sauce with a 28oz can of Cento tomato puree, dried basil, salt, pepper, and oregano, and garlic infused avocado oil. I put all 7 servings in the fridge and they kept well. What was cool, to reheat the tofu slabs, I put them in the bread toaster at level 5 and it warmed it up perfectly. I also made your suggested side salad and that was yummy too. Thanks for suggesting a side salad with simple, easy ingredients. Thank you for sharing your ideas with us on the internet. Me and my husband search your website all the time for new ideas and we each meal prep 2-4 of your recipes each week.
Therese Reeve on 2025-06-09 (5 stars):
Just made this for dinner doing all as written except I used home canned marinara instead of plain tomato sauce - delicious!
Megan on 2025-03-08 (5 stars):
Hi Francesca! I've made this several times, my family and I love it! It's easy to make and reminds me of the chicken parm my grandma used to make which I can no longer have as a vegan.
Danielle on 2025-02-15 (5 stars):
Made this for my husband after a stressful week, paired it with pasta and broccoli, and he said it was exactly what he needed. So delicious and easy to make.
MJW on 2025-02-03 (5 stars):
This was amazing! I am so limited with what I can eat -- sometimes I really miss certain flavors. I loved how flavorful and easy this recipe is. Thank you!