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.
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.
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.
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.
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.
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.
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!
