If you’re looking for a delicious and cozy dish that embodies the comforting vibes of classic Italian cooking, look no further than this Vegan Tofu Parmesan (Parmigiana). This plant-based twist on the traditional recipe swaps out meat for protein-packed tofu, creating a dish that’s not only hearty but also incredibly satisfying. With layers of crispy, golden-brown tofu, rich marinara sauce, and melty vegan cheese, this recipe is sure to win over even the most devoted parmesan fans. Perfect for a weeknight dinner or a special occasion, let’s dive into how to make this scrumptious Vegan Tofu Parmesan!

What You’ll Love About This Recipe

Flavorful Layers: The combination of crispy tofu, zesty marinara, and gooey cheese creates a symphony of flavors.
Easy to Make: This recipe requires simple steps and ingredients, making it accessible for cooks of all skill levels.
Healthier Comfort Food: It’s a guilt-free way to enjoy a beloved classic without sacrificing taste or texture.
Versatile: Enjoy it on its own, over pasta, or as a filling in a sub sandwich!

What Goes In

1 (16-ounce) extra firm or super-firm tofu – This will be the base of your dish, providing protein and substance.
2 cups low-sodium vegan chicken broth – For marinating the tofu, adding moisture and flavor.
1/4 cup all-purpose flour – For dredging the tofu and helping it achieve a crispy coating.
1 teaspoon Italian seasoning (optional) – To enhance the flavor profile.
1/2 teaspoon salt – To season the flour mixture.
Black pepper – To taste, adding a bit of spice.
1 tablespoon cornstarch – This helps the tofu become extra crispy.
3/4 cup panko breadcrumbs – For that irresistible crunch.
1/3-1/2 cup olive oil – Used for frying the tofu to golden perfection.
1 cup marinara sauce – The classic sauce that brings it all together.
1/2 cup vegan mozzarella cheese – For that melty, cheesy goodness.
1/2 cup shredded vegan Parmesan – To sprinkle on top for added flavor.
1/4 cup chopped fresh basil and/or parsley – For garnish and a burst of freshness.

Kitchen Gear Checklist

Cutting board: For slicing the tofu.
Sharp knife: To cut the tofu into even pieces.
Shallow bowls: For the flour and breadcrumb mixtures.
Large skillet: To fry the tofu and achieve that crispy texture.
Baking dish: For assembling and baking the Vegan Tofu Parmesan.
Spatula: For flipping the tofu during cooking.

Method: Vegan Tofu Parmesan (Parmigiana)

Step 1: Prepare the Tofu

Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels, and place a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into 4 thin pieces.

Step 2: Marinate the Tofu

In a shallow bowl, combine the low-sodium vegan chicken broth with the tofu slices. Let them marinate for about 15 minutes to soak up flavor.

Step 3: Coat the Tofu

In another shallow bowl, mix the all-purpose flour, Italian seasoning (if using), salt, and black pepper. In a third shallow bowl, combine the panko breadcrumbs and cornstarch. Dredge each marinated tofu slice in the flour mixture, shaking off any excess, then dip into the breadcrumb mixture, ensuring an even coating.

Step 4: Fry the Tofu

Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the coated tofu slices. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Transfer the fried tofu to a paper towel-lined plate to absorb excess oil.

Step 5: Assemble the Dish

Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the fried tofu slices over the sauce, followed by more marinara, half of the vegan mozzarella, and half of the vegan Parmesan. Repeat the layers, finishing with a final layer of marinara and the remaining cheese on top.

Step 6: Bake

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Step 7: Garnish and Serve

Once baked, remove from the oven and let it cool for a few minutes. Sprinkle with chopped fresh basil and/or parsley before serving. Enjoy your Vegan Tofu Parmesan hot, alongside pasta, a salad, or on its own!

Low-Carb/Keto Alternatives

Use almond flour: Instead of all-purpose flour for the dredging process.
Skip the breadcrumbs: For a lower-carb option, you can omit the panko breadcrumbs altogether.
Serve with zucchini noodles: Use spiralized zucchini instead of traditional pasta for a lighter meal.
Choose a low-carb marinara: Look for brands with no added sugars.

What Not to Do

Don’t skip pressing the tofu; it’s essential for achieving the right texture.
Avoid overcrowding the skillet when frying; fry in batches if necessary for even cooking.
Don’t rush the marinating process; let the tofu soak up those flavors.
Skipping the step of covering the baking dish can lead to dry tofu; cover it to maintain moisture.

How to Store & Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the Vegan Tofu Parmesan in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but they may lose some crispiness.

Weekend Projects

Sally’s Baking Addiction – Explore delightful dessert recipes to pair with your meal.
Pinch of Yum – Check out more plant-based recipes that are sure to impress.
Minimalist Baker – Discover quick and easy vegan recipes that fit any occasion.

Let’s Eat

This Vegan Tofu Parmesan (Parmigiana) is a celebration of flavors and textures that brings comfort and joy to the dinner table. Whether you’re vegan, vegetarian, or simply looking to reduce your meat intake, this dish is sure to impress. With its crispy tofu, rich marinara, and gooey cheese, every bite is a testament to the power of plant-based cooking. So gather your ingredients, invite some friends, and enjoy a delightful meal that’s both nourishing and delicious!