Vegan Tofu Parmesan (Parmigiana)
Crispy breaded tofu cutlets topped with marinara and vegan cheeses, baked until bubbly.
Servings: 4 servings
Ingredients
Ingredients
- 1 16 ounceextra firm or super-firm tofucut into 4 thin pieces*
- 2 cupslow-sodium vegan chicken broth
- 1/4 cupall-purpose flour
- 1 teaspoonItalian seasoningoptional
- 1/2 teaspoonsalt
- Black pepperto taste
- 1 tablespooncornstarch
- 3/4 cuppanko breadcrumbs*
- 1/3-1/2 cupolive oil
- 1 cupmarinara sauce
- 1/2 cupvegan mozzarella cheese
- 1/2 cupshredded vegan Parmesan
- 1/4 cupchopped fresh basil and/or parsleyfor serving
Instructions
Instructions
- Preheat the oven to 450°F (232°C). Grease or line a baking sheet and set it aside.
- Slice the 16-ounce block of extra-firm or super-firm tofu into 4 thin pieces and place them in a shallow dish. Pour the 2 cups low-sodium vegan chicken broth over the tofu to cover, cover the dish, and refrigerate for at least 30 minutes or up to overnight.
- After marinating, remove the tofu from the dish. Reserve 1/3 cup of the marinade in a small bowl and discard the remaining marinade. Pat the tofu pieces lightly with paper towels to remove excess surface moisture.
- Prepare the breading stations: on a shallow plate combine 1/4 cup all-purpose flour, 1 teaspoon Italian seasoning (optional), 1/2 teaspoon salt, and black pepper to taste; in a shallow bowl whisk the reserved 1/3 cup marinade with 1 tablespoon cornstarch until smooth; place 3/4 cup panko breadcrumbs on a third shallow plate.
- Breading: working with one piece at a time, dredge both sides of a tofu piece in the flour mixture, shaking off any excess. Dip both sides briefly into the cornstarch–marinade mixture, then press both sides into the panko breadcrumbs until evenly coated. Transfer to a plate and repeat with the remaining pieces.
- Heat 1/3 to 1/2 cup olive oil in a large skillet over medium heat until shimmering. Add the breaded tofu pieces (do not overcrowd; cook in batches if needed) and fry 4 to 5 minutes per side, or until golden brown. Turn carefully to keep the coating intact.
- Transfer the fried tofu to a paper towel–lined plate briefly to absorb excess oil.
- Place the tofu cutlets on the prepared baking sheet. Top each cutlet with 1/4 cup marinara sauce, 2 tablespoons vegan mozzarella cheese, and 1 tablespoon shredded vegan Parmesan.
- Bake on the middle rack for 15 to 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, sprinkle with 1/4 cup chopped fresh basil and/or parsley, and serve warm.
- Leftovers: store in the refrigerator for up to 3 days. Reheat in the oven, toaster oven, or air fryer for best results.
Equipment
- Baking Sheet
- Shallow Dish
- shallow plate
- shallow bowl
- Small Bowl
- Large Skillet
- Paper Towels
Notes
Super Firm Tofu vs. Extra-Firm Tofu:I used super firm tofu for this recipe, which is pre-pressed and comes in a vacuum sealed package. I prefer the firmness of super firm tofu, but if you can’t find it you can also use extra-firm tofu. Just make sure to press the tofu well and pat dry to get out any excess moisture.
Gluten-Free:Use gluten-freeall-purpose flourand gluten-free panko breadcrumbs
Oil:The amount of oil you need for frying will vary based on the size and type of your pan. I used a large nonstick ceramic pan and only needed 1/3 cup of oil, but if your pan is larger and made of stainless steel or cast iron you may need to add more oil to prevent sticking.
Baked Variation:Prepare the tofu cutlets as written, then spray both sides generously with spray oil. Place the cutlets on a prepared baking sheet and bake plain for 15-17 minutes before removing from the oven, flipping, topping with sauce, and returning to the oven to bake for an additional 15-20 minutes, or until the cheese is melted. You can also make this recipe in the air-fryer, but may need to reduce the cook time by 3-5 minutes per side.
Tofu replacement:You can also make this recipe using a vegan chicken cutlet (like Gardein’s Chik’n Scallopini) – if you go this route, you do not need to marinate the faux meat.
Gluten-Free:Use gluten-freeall-purpose flourand gluten-free panko breadcrumbs
Oil:The amount of oil you need for frying will vary based on the size and type of your pan. I used a large nonstick ceramic pan and only needed 1/3 cup of oil, but if your pan is larger and made of stainless steel or cast iron you may need to add more oil to prevent sticking.
Baked Variation:Prepare the tofu cutlets as written, then spray both sides generously with spray oil. Place the cutlets on a prepared baking sheet and bake plain for 15-17 minutes before removing from the oven, flipping, topping with sauce, and returning to the oven to bake for an additional 15-20 minutes, or until the cheese is melted. You can also make this recipe in the air-fryer, but may need to reduce the cook time by 3-5 minutes per side.
Tofu replacement:You can also make this recipe using a vegan chicken cutlet (like Gardein’s Chik’n Scallopini) – if you go this route, you do not need to marinate the faux meat.