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5.0 from 117 votes

Baked Tofu Parmesan

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

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4
Calories: 250 kcal
Course: Main Course
Cuisine: Italian , American

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

Instructions

    Cup of Yum
  1. 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)
  2. Make the spinach cheese filling by mixing all of the ingredients that are listed under filling until mixed well.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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. 
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Nutrition Information

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

% 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.