{"id":13982,"date":"2022-04-22T08:00:56","date_gmt":"2022-04-22T12:00:56","guid":{"rendered":"https:\/\/frommybowl.com\/?p=13982"},"modified":"2022-12-29T14:49:34","modified_gmt":"2022-12-29T19:49:34","slug":"vegan-tofu-parmesan","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/vegan-tofu-parmesan\/","title":{"rendered":"Vegan Tofu Parmesan (Parmigiana)"},"content":{"rendered":"\n

This Breaded Tofu Parmesan is pan-fried until crispy then baked until bubbly with a generous layer of marinara and vegan mozzarella. Get ready to dig in! Vegan, Gluten-Free Option. <\/em><\/p>\n\n\n\n

This Breaded Tofu Parmesan<\/strong> recipe has everything you’re looking for in a cozy, hearty dinner main – layers of crispy seasoned breadcrumbs, tangy marinara, and a blend of dairy free cheese shreds to top it off. Enjoy this recipe with the whole family with less than an hour of cooking. <\/p>\n\n\n

Table of Contents<\/span><\/summary>
A Plant-Based Twist on the Classic Chicken Parmesan<\/a><\/li>
What You Need for Vegan Tofu Parmesan<\/a><\/li>
How to Make Vegan Tofu Parmesan<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Leftover Tofu Parmesan<\/a><\/li>
Substitutions and Variations<\/a><\/li>
Recipe FAQs<\/a><\/li>
Vegan Tofu Parmesan Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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A Plant-Based Twist on the Classic Chicken Parmesan<\/strong><\/h2>\n\n\n\n
We’ve swapped the chicken cutlets in this Italian-American favorite for tofu “cutlets” and it couldn’t be simpler. It turned out SO much better than the often soggy eggplant parmesan and is just as hearty and satisfying as the original.
Chicken parmesan was originally creed by Italian immigrants to the US in the 1950s, and based on how delicious it is, I don’t think it’ll be going out of style any time soon 😉<\/p>\n\n<\/div><\/div>\n\n\n
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What You Need for Vegan Tofu Parmesan<\/strong><\/h2>\n\n\n\n
To make tofu parmesan at home, you’ll need 4 components:<\/p>\n\n\n\n
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Tofu cutlets (of course)<\/li>
Simple breading staples<\/li>
Marinara sauce<\/li>
Vegan cheese<\/li><\/ul>\n\n\n\n
In developing the best breading for this recipe, I decided to use a combination of broth and cornstarch to mimic the thickness and stickiness of a classic egg wash. I saw Lisa of Okonomi Kitchen use this method in her Tofu Katsu Curry<\/a> and am happy to report that it worked perfectly. No soggy parmigiana here!<\/p>\n\n\n\n
How to Make Vegan Tofu Parmesan<\/strong><\/h2>\n\n\n\n
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Marinate <\/strong>the tofu “cutlets” for at least 30 minutes, preferably overnight.<\/li>
The next day, prep <\/strong>the 3-step breading ingredients.<\/li>
Dredge <\/strong>both sides of the tofu in the flour, “egg” wash, and breadcrumbs. <\/li>
Pan fry <\/strong>the tofu in a hot skillet on each side for 4 to 5 minutes, or until golden brown. Transfer <\/strong>the tofu to a paper towel lined plate to absorb any excess oil.<\/li>
Place <\/strong>the tofu in a baking dish and top each “cutlet” with marinara sauce, vegan mozzarella cheese, and vegan parmesan cheese.<\/li>
Bake<\/strong> on the middle rack for 15 to 20 minutes, or until melted and bubbly.<\/li>
Serve <\/strong>warm with fresh herbs.<\/li><\/ol>\n\n<\/div><\/div>\n\nCaitlin’s Cooking Tips<\/p>\n\n\n\n
Check your tofu’s firmness. <\/strong>This tofu parmesan can be made with either super firm tofu or extra-firm tofu. I prefer to use super firm tofu – it comes pre-pressed and in a vacuum sealed package. If you have extra firm tofu, make sure to press the tofu well and pat dry before using. Not doing so will yield a soggy breaded tofu parmesan.<\/li>
Use a high-quality marinara sauce. <\/strong>Marinara sauce is a prominent flavor in this vegan parmesan, so you’ll want to use one made with quality ingredients and authentic flavor. Rao’s Homemade is one of my favorites, but you can always opt for making your own Homemade Marinara Sauce<\/a>.<\/li><\/ul>\n\n<\/div>\n\n\n
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Serving Suggestions<\/strong><\/h2>\n\n\n\nThis breaded tofu parmesan pairs well simple pasta dishes like Spicy Tomato Basil Pasta<\/a> or Roasted Cherry Tomato Pasta with Basil Gremolata<\/a>. It also pairs well with simple green salads or vegetable side dishes such as Tomato Cucumber Basil Salad<\/a> or Roasted Root Vegetables<\/a>. <\/p>\n\n\n\n
If you’re looking for more chicken-inspired tofu recipes, you’ll also love this Vegan “Chicken” Piccata<\/a>, Buffalo Tofu Salad with Creamy Hemp Ranch<\/a> and these Grilled Pesto Tofu Sliders<\/a>!<\/p>\n\n\n\n
How to Store Leftover Tofu Parmesan<\/strong><\/h2>\n\n\n\n
As with most breaded tofu or foods in general, this tofu parmesan is at its crispiest straight from the oven and best served fresh. With that being said, leftovers will keep in the fridge for up to 3 days and reheats best in the oven, toaster oven or air fryer. <\/p>\n\n\n\n
To reheat in the oven, bake for 10 minutes at 350F or until warmed through and slightly crispy again. Reheating in the toaster oven or air fryer should be similar in timing.<\/p>\n\n\n\n
Freezing this tofu parmesan is not recommended. Not only would this make the breaded tofu soggy, but would also change the texture of the tofu.<\/p>\n\n\n\n
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Substitutions and Variations<\/strong><\/h2>\n\n\n\n
Gluten-Free option: <\/strong>Use a gluten-free 1:1 flour blend and gluten-free panko breadcrumbs. <\/li>
Low oil option: <\/strong>In order to get a nice golden crust on the tofu breading, you do need to use at least a small amount of oil. If you’d like to lower the amount of oil you need, use a nonstick ceramic pan and lightly spray the tofu cutlets with cooking spray to give them color. <\/li>
Baked variation: <\/strong>Prepare the tofu cutlets as written, then spray both sides generously with spray oil. Place the cutlets on a prepared baking sheet and bake plain for 15-17 minutes before removing from the oven, flipping, topping with sauce, and returning to the oven to bake for an additional 15-20 minutes, or until the cheese is melted. You can also make this recipe in the air-fryer with similar “bake” times, but may need to reduce the cook time by 3-5 minutes per side.<\/li>
Tofu alternative: <\/strong>If desired, make this tofu parmesan using a vegan chicken cutlet like Gardein’s Chik’n Scallopini. If you go this route, you do not need to marinate the faux meat.<\/li><\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Is tofu vegan?<\/strong><\/strong>
Yes, of course! Tofu is one of my absolute favorite vegan proteins – just see my ever growing tofu archives<\/a>. It’s made from soy milk that’s been curdled into a brick of varying levels of firmness.<\/p> <\/div>
Why is my “chicken” parmesan watery?<\/strong><\/strong>
This can happen if you use tofu with too much excess moisture. When possible, I highly recommend using super firm tofu because you do not need to worry about pressing it. If you can’t find super firm tofu, take care to press the tofu and pat it dry before starting or it will likely become watery. <\/p> <\/div>
Why won’t my tofu get crispy?<\/strong><\/strong>
It is likely the pan was not hot enough or you did not use enough oil. Before pan frying anything, always check to see that the oil is hot enough. You can do this by sticking the end of a wooden handle into the oil or tossing a small breadcrumb in. If the oil begins to immediately bubble around the object, it is hot enough.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
Enjoy! If you make this recipe and decide to share it on<\/em> <\/em>Facebook<\/em><\/strong><\/a> or<\/em> <\/em>Instagram<\/em><\/strong><\/a>, don’t forget to tag me<\/em> <\/em>@FromMyBowl<\/em><\/strong><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
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Vegan Tofu Parmesan<\/h2>\n\t\t