Vegan Tofu Parmesan (Parmigiana)
This Vegan Tofu Parmesan is a deliciously comforting dish with layers of crispy tofu, rich marinara, and melty vegan cheese!
Servings: 4 servings
Ingredients
- 1 16-ounce extra firm or super-firm tofu Cut into 4 thin pieces
- 2 cups low-sodium vegan chicken broth
- 1/4 cup all-purpose flour For dusting
- 1 teaspoon Italian seasoning Optional
- 1/2 teaspoon salt
- Black pepper to taste
- 1 tablespoon cornstarch
- 3/4 cup panko breadcrumbs
- 1/3-1/2 cup olive oil For frying
- 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 garnish
Instructions
- Begin by pressing the tofu to remove excess moisture. Place the tofu block between two plates and add a weight on top. Let it sit for about 15-20 minutes. Once pressed, slice the tofu into 4 thin pieces.
- In a shallow bowl, combine the low-sodium vegan chicken broth with Italian seasoning, salt, and black pepper. Dip each tofu slice in the marinade, ensuring they are well-coated. Allow the tofu to soak for at least 10 minutes to absorb the flavors.
- In one bowl, place the all-purpose flour. In another bowl, mix the cornstarch with panko breadcrumbs. Set up a station with the flour, then the marinated tofu, and finally the breadcrumb mixture.
- Take each marinated tofu slice and coat it with flour, shaking off any excess. Next, dip it back into the broth briefly and finally press it into the panko breadcrumb mixture until fully coated. Repeat for all slices.
- In a non-stick skillet, heat the olive oil over medium heat. Once hot, carefully place the breaded tofu slices in the skillet. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to absorb excess oil.
- Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Place the fried tofu slices on top, followed by more marinara sauce, then sprinkle on the vegan mozzarella and Parmesan cheese. Repeat the layering until all ingredients are used, finishing with sauce and cheese on top.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh basil and/or parsley before serving. Enjoy your Vegan Tofu Parmesan (Parmigiana) hot, paired with a side salad or pasta for a complete meal.
Equipment
- Cutting board and knife
- Mixing Bowls
- Baking Sheet
- Non-stick skillet or frying pan
- Spatula
Notes
- For a gluten-free option, use gluten-free flour and panko breadcrumbs.
- Add chickpeas or lentils to the marinara sauce for extra protein.
- To save time, marinate and bread the tofu a day in advance.