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Crunchy & Cheesy Vegan Tofu Parm

Vegan Tofu Parm

Crispy breaded tofu baked with marinara and vegan mozzarella for a hearty plant-based twist on classic parmigiana.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 People
Course: Main Course
Cuisine: Italian-Inspired
Ingredients Method

Ingredients
  

For the Tofu Base:
  • 1 block extra-firm tofu pressed and sliced into ½-inch slabs
  • ½ cup flour all-purpose or gluten-free
  • ¾ cup non-dairy milk
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 cup breadcrumbs panko or Italian-style
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil for baking or pan-frying
For Assembly:
  • 2 cups marinara sauce
  • 1 to 1 ½ cups vegan mozzarella shreds
  • Fresh basil leaves for garnish

Method
 

  1. Press and slice tofu, then coat in flour, vegan buttermilk, and seasoned breadcrumbs.
  2. Bake slices at 400°F until golden and crisp.
  3. Layer baked tofu with marinara sauce and vegan mozzarella in a dish.
  4. Bake again at 375°F until cheese melts.
  5. Serve hot with pasta or salad, topped with fresh basil.