Baked Tofu Parmesan
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
250 kcal
-
Course
Main Course
Baked Tofu Parmesan
Description
Baked Tofu Parmesan is constructed by layering thin slices of firm or extra-firm tofu alternated with a spinach cheese filling made from vegan cheeses and Italian-seasoned spinach. The tofu acts as a mild, protein-rich base that absorbs the flavors of the tomato sauce and filling. The spinach mixture is well-seasoned with garlic, onion, and red pepper flakes, adding aroma and subtle heat. The dish is finished with olive oil-drizzled breadcrumbs and garnished with fresh basil and red pepper flakes, baked until the top crisps up.
The texture contrasts between the crispy breadcrumb crust and the tender tofu layers beneath, with the spinach filling providing moisture and flavor depth. This casserole is suited for serving as a main plant-based entrée with a side salad or pasta.
To accommodate dietary needs, gluten-free breadcrumbs can be used or omitted from the topping. The recipe suggests variations for vegan cheese choices and oil omission for lighter versions. Baking the tofu beforehand can add firmness to the texture.
Ingredients
- 14 ounces firm tofu pressed for at least 15 minutes and then sliced into 1/8 inch slices, or extra firm
- 2 teaspoons olive oil for greasing the dish
- 10-14 ounces marinara sauce thin out the sauce with 1-2 tablespoon or so water if its too thick, or pasta sauce or pizza sauce
For the spinach cheese filling:
- 6 to 8 ounces spinach thawed and lightly pressed to remove excess moisture, frozen
- 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 = red pepper flakes; fresh basil torn into small pieces for garnish
- red pepper flakes
- basil
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
- Substitute gluten-free breadcrumbs or omit the breadcrumb topping to make this dish gluten-free.
- Choose your preferred vegan cheese brands to customize flavor and meltability.
- For an oil-free option, skip the olive oil in the dish and topping.
- Press tofu for at least 15 minutes to remove excess water before layering.
- Baking tofu briefly before assembling adds firmness if desired.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
