Baked Tofu Parmesan
User Reviews
5.0
117 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4
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Calories
250 kcal
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Course
Main Course
Baked Tofu Parmesan
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This Tofu Parmesan Bake has layers of pressed tofu with spinach, cheese and marinara sauce for the perfect comfort food dinner. Vegan Parmigiana Nutfree. Gluten-free option
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Ingredients
- 14 ounces of firm or extra firm tofu pressed for at least 15 minutes and then sliced into 1/8 inch slices
- 2 teaspoons olive oil for greasing the dish
- 10-14 ounces of marinara sauce or pasta sauce or pizza sauce, thin out the sauce with 1-2 tablespoon or so water if its too thick
For the spinach cheese filling:
- 6 to 8 ounces of frozen spinach, thawed and lightly pressed to remove excess moisture
- 1 cup vegan cheese shreds. I use mozzarella or mozzarella plus Parmesan cheese and usually use a mix of 2 brand such as violife , Chao original mix, daiya, good planet parm
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the topping:
- 1/4 cup bread crumbs use gluten-free breadcrumbs if needed or coarsely crushed oats
- 1 teaspoon olive oil
- Vegan parmesan, Pepper flakes and fresh basil torn into small pieces for garnish
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Instructions
- Press and slice the tofu if you haven’t already and set aside. (Variation: bake this tofu for 15 mins or so for firmer tofu layer)
- Make the spinach cheese filling by mixing all of the ingredients that are listed under filling until mixed well.
- Start layering your parmesan bake. Use a small baking dish because this makes a small serving. I used a 8.5 by 6.5-inch baking dish. Brush it with olive oil then add 2 to 3 tablespoons of the pasta sauce and spread evenly. then top it with tofu slices.
- Top the tofu with more pasta sauce then add a third or half of the spinach mixture and even it out then add another layer of tofu, some more pasta sauce and repeat.
- I make 2 layers but you can also make 3. After adding the spinach cheese mixture on top layer, add some of the leftover pasta sauce in small spoonfuls all over. Then top this with breadcrumbs, fresh basil and pepper flakes. Then drizzle with olive oil and bake at 425F(220c) for 25 minutes or until the top is starting to get golden and is bubbly.
- Broil for one to two minutes until the top is even more golden. Remove from oven, and let it sit for a few minutes then slice and serve. Serve with warm garlic bread or over spaghetti.
- Store refrigerated for upto 3 days. Freeze for upto a month
Notes
- To make this gluten free just omit the breadcrumb topping or use gluten free breadcrumbs or coarsely crushed oats
- To make this gluten free just omit the breadcrumb topping or use gluten free breadcrumbs or coarsely crushed oats
- Vegan cheese substitute: Use my vegan mozzarella.
- Oilfree: omit the oil.
- Soyfree: make my Eggplant Parmigiana . Homemade marinara recipe is also on the eggplant parm post.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
19g
(6%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
687mg
(29%)
Potassium
490mg
(14%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
4387IU
(88%)
Vitamin C
17mg
(19%)
Calcium
224mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 687mg | 29% |
| Potassium | 490mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 4387IU | 88% |
| Vitamin C | 17mg | 19% |
| Calcium | 224mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
117 reviews
Excellent
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