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Vegan Tofu Parmesan Recipe

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4.3 from 13 reviews

This Vegan Tofu Parmesan recipe offers a delicious plant-based twist on the classic Italian dish, featuring crispy breaded tofu cutlets topped with savory marinara sauce and melted vegan cheeses. With a triple coating of flour, cornstarch 'egg' wash, and panko breadcrumbs, the tofu achieves a perfect golden crust after pan-frying, then finishes with a bubbly bake in the oven. It's an ideal main course for a comforting vegan meal, garnished with fresh herbs for added flavor.

Ingredients

Tofu and Marinade

  • 1 16 ounce extra firm or super-firm tofu (cut into 4 thin pieces)
  • 2 cups low-sodium vegan chicken broth

Breading

  • 1/4 cup all-purpose flour
  • 1 teaspoon Italian seasoning (optional)
  • 1/2 teaspoon salt
  • Black pepper (to taste)
  • 1 tablespoon cornstarch
  • 3/4 cup panko breadcrumbs

Cooking and Topping

  • 1/3 - 1/2 cup olive oil
  • 1 cup marinara sauce
  • 1/2 cup vegan mozzarella cheese
  • 1/2 cup shredded vegan Parmesan
  • 1/4 cup chopped fresh basil and/or parsley (for serving)

Instructions

  1. Marinate: Slice the tofu into 4 thin pieces and soak them covered in 2 cups of low-sodium vegan chicken broth for at least 30 minutes or up to overnight for a stronger flavor. After marinating, remove the tofu and place on a plate. Reserve 1/3 cup of the marinade and discard the rest.
  2. Prep Oven and Baking Sheet: Preheat your oven to 450°F (232°C) and grease or line a baking sheet to prepare for baking the tofu cutlets later.
  3. Prepare Flour Mixture: On a shallow plate, combine the all-purpose flour, Italian seasoning (if using), salt, and black pepper. Mix well to evenly distribute seasonings.
  4. Make 'Egg' Wash: In a shallow bowl or plate with a lip, whisk together the reserved 1/3 cup of tofu marinade with 1 tablespoon of cornstarch until smooth. This mixture will act as an egg substitute to help the breadcrumbs adhere.
  5. Prepare Breadcrumbs: Spread the panko breadcrumbs evenly on a separate shallow plate for breading.
  6. Bread the Tofu: Dredge both sides of each tofu piece first in the flour mixture, then dip briefly in the cornstarch 'egg' wash, and finally coat evenly with panko breadcrumbs. Set aside on a plate and repeat with all tofu pieces.
  7. Pan-Fry the Tofu: Heat 1/3 to 1/2 cup olive oil in a large skillet or sauté pan over medium heat. Add the breaded tofu pieces and fry for 4 to 5 minutes on each side until they develop a golden brown crust. Transfer the fried tofu to a plate lined with paper towels to absorb any excess oil.
  8. Bake with Toppings: Place the tofu cutlets on the prepared baking sheet. Top each with about 1/4 cup of marinara sauce, 2 tablespoons of vegan mozzarella cheese, and 1 tablespoon of shredded vegan Parmesan cheese. Bake in the middle rack of the oven for 15 to 20 minutes, or until the vegan cheeses are melted and bubbly.
  9. Serve: Remove from the oven and transfer the tofu Parmesan to serving plates. Garnish with fresh chopped basil and/or parsley. Serve warm. Store leftovers in the refrigerator for up to 3 days and reheat in the oven, toaster oven, or air fryer for best results.

Notes

  • For a stronger tofu flavor, marinate overnight.
  • Use extra firm or super-firm tofu to prevent crumbling during breading and frying.
  • Panko breadcrumbs create a crispier crust but regular breadcrumbs can be used if preferred.
  • If vegan chicken broth is unavailable, vegetable broth can be substituted.
  • To keep the breading crispier, avoid overcrowding the skillet while frying.
  • Leftovers reheat best in dry heat methods like oven or air fryer to maintain crispiness.

Find it online: https://cozyplatter.com/vegan-tofu-parmesan-recipe/