Crispy Baked Tofu Parmesan
This Crispy Baked Tofu Parmesan is a plant-based twist on the Italian classic—made with seasoned, oven-baked tofu slices topped with warm tomato sauce and melty vegan mozzarella. It’s savory, crispy, and totally satisfying, perfect for weeknight dinners or meal prep.
Ingredients
- ½ block 8 oz / 227g super firm tofu
- 1½ Tbsp 7g nutritional yeast
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp paprika
- ¼ tsp dried parsley
- ⅓ cup 42g vegan mozzarella shreds
- 3 Tbsp 45g unsweetened non-dairy milk
- Scant ½ cup 100g tomato sauce
- Spray oil optional
- Fresh basil optional garnish
- Vegan parmesan optional topping
Instructions
- Preheat oven to 400°F (204°C).
- Slice tofu into five ¼-inch thick pieces (keep them moist).
- Mix nutritional yeast, garlic powder, onion powder, salt, paprika, and parsley in a shallow dish.
- Coat tofu slices in seasoning. Place on lined baking sheet.
- Spray with oil if using. Bake 13 minutes or until golden.
- In a saucepan, melt vegan mozzarella with non-dairy milk over low heat.
- See full steps with tips & photos → https://mischacrossing.com/crispy-baked-tofu-parmesan/
Notes
- Use pre-seasoned or smoked tofu for extra depth.
- Serve over pasta, zoodles, or a bed of greens.
- Leftovers can be refrigerated and reheated in a toaster oven.