Quick Baked Tofu Parmesan
Golden baked tofu coated in seasoned breadcrumbs, topped with a creamy vegan mozzarella sauce, and finished with savory tomato sauce. High in protein and fiber, low in saturated fat, this plant-based dinner is quick, easy, and satisfying for any night of the week.
Equipment
- 1 Large Baking Sheet
- 1 lined baking sheet or parchment paper
- 1 large plate or shallow dish for breadcrumbs
- 1 Small saucepan
- 1 bowl for vegan egg mixture
- Measuring Cups and Spoons
- Spatula or Spoon
Ingredients
- 1 block 12–16 oz / 340–454 g super firm or fava bean tofu
- 1 serving vegan egg replacer or ⅓ cup / 80 ml unsweetened non-dairy milk
- ⅓ cup 80 ml unsweetened non-dairy milk
- ½ cup 120 ml tomato sauce (such as Rao’s)
- 1 cup 100 g breadcrumbs of choice
- 1 teaspoon dried parsley
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ⅓ cup 30 g vegan mozzarella shreds
Instructions
- Preheat Oven and Prepare Workspace: Begin by preheating your oven to 400°F (204°C). While the oven warms, line a large baking sheet with parchment paper or a silicone baking mat. This ensures that the tofu will bake evenly without sticking and makes cleanup a breeze. Gather all your ingredients nearby so you can assemble the tofu efficiently.
- Prepare Seasoned Breadcrumbs: In a large plate or shallow dish, combine 1 cup breadcrumbs, 1 teaspoon dried parsley, 1 tablespoon nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon paprika, and ½ teaspoon salt. Mix thoroughly with a fork or spoon until all ingredients are evenly distributed. This mixture will provide the tofu with a golden, flavorful crust that’s both crisp and aromatic. Set the seasoned breadcrumbs aside while you prepare the tofu.
- Slice the Tofu into Cutlets: Remove the block of tofu from its packaging and gently drain any excess liquid. Pat it dry with a clean kitchen towel or paper towels to remove moisture. This step is essential for achieving a crispy crust. Cut the tofu into 6–8 rectangular pieces, depending on the size of your block, making sure each piece is roughly equal for even cooking.
- Prepare the Vegan Egg Mixture: In a small bowl, mix your vegan egg replacer according to package instructions or, alternatively, combine ⅓ cup (80 ml) unsweetened non-dairy milk if you prefer. Stir well; the mixture should be slightly thin and pourable, not thick like traditional eggs. This mixture will help the breadcrumbs stick to the tofu, forming a crunchy exterior once baked.
- Coat the Tofu with Breadcrumbs: Dip each tofu cutlet into the vegan egg mixture, allowing any excess liquid to drip off gently. Then, transfer the tofu into the prepared breadcrumb mixture. Press lightly on each side so the breadcrumbs adhere fully, coating the tofu evenly. Place each coated tofu piece onto the lined baking sheet, leaving a small gap between pieces to allow for even baking. Repeat until all tofu pieces are coated. For extra crispiness, you can lightly spray the tops with a neutral cooking spray.
- Bake the Tofu for Initial Crisping: Slide the baking sheet into the preheated oven and bake for 15 minutes. This initial bake will begin to firm the tofu and set the breadcrumb coating. Halfway through, carefully rotate the baking sheet if your oven has hot spots to ensure even browning. The tofu should appear lightly golden on the edges at this stage.
- Prepare the Vegan Cheese Sauce: While the tofu is baking, create a creamy vegan mozzarella sauce. In a small saucepan, combine ⅓ cup vegan mozzarella shreds with ⅓ cup non-dairy milk over low heat.Stir continuously for 3–5 minutes until the cheese melts completely and forms a smooth, creamy sauce. Be patient and use low heat to avoid separation or burning. This sauce will provide the tofu with a rich, cheesy layer that mimics traditional parmesan.
- Flip Tofu and Assemble Layers: Once the initial baking is complete, carefully remove the baking sheet from the oven. Use a spatula to gently flip each tofu piece. You may push the pieces together to form a larger rectangle or leave them as individual cutlets, depending on presentation preference. Pour ½ cup tomato sauce evenly over the tofu, spreading it gently with a spoon or spatula to cover all surfaces. Next, pour the prepared vegan mozzarella sauce over the top, ensuring each piece gets a generous coating of creamy goodness.
- Final Bake for Cheese Melting: Return the assembled tofu to the oven and bake for an additional 5 minutes. This short bake allows the sauces to meld with the tofu and heats everything thoroughly. Keep an eye on the tofu during this final bake to avoid overcooking; the breadcrumbs should remain golden and crisp, while the cheese sauce becomes luscious and melty.
- Garnish and Serve: Remove the tofu parmesan from the oven and allow it to cool for 1–2 minutes. This brief rest helps the sauce set slightly, making it easier to serve. Garnish with freshly chopped parsley and a pinch of red pepper flakes for color and a mild kick, if desired. Serve immediately as a satisfying, protein-packed dinner, paired with pasta, salad, or roasted vegetables for a complete meal.
Notes
- This baked tofu parmesan delivers a crispy, golden exterior while remaining tender and flavorful inside.
- Using super firm tofu or fava bean tofu ensures the pieces hold their shape during baking.
- The vegan egg mixture or non-dairy milk helps breadcrumbs adhere, creating a crunchy crust without frying.
- Combining vegan mozzarella and non-dairy milk produces a creamy, melty sauce that mimics traditional cheese without dairy.
- Seasoned breadcrumbs with garlic, paprika, and nutritional yeast add depth of flavor while keeping the dish wholesome and low in saturated fat.
- Perfect for meal prep, leftovers reheat well in the oven or air fryer, keeping the tofu crisp.