Crispy Tofu Chicken Parm Bakes (Printable Version)

Golden breaded tofu topped with marinara and melted cheese, baked until bubbly and crispy.

# Ingredient List:

→ Tofu

01 - 2 blocks (14 oz each) extra-firm tofu, pressed and sliced into ½-inch slabs

→ Breading

02 - 1 cup panko breadcrumbs
03 - ¾ cup grated Asiago cheese
04 - 1 teaspoon dried Italian herbs
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Coating

08 - ½ cup all-purpose flour
09 - 2 large eggs, beaten

→ Topping

10 - 2 cups marinara sauce
11 - 1 cup shredded mozzarella cheese
12 - ¼ cup grated Parmesan cheese
13 - Fresh basil leaves for garnish

→ Serving

14 - Cooked spaghetti or crusty bread, optional

# Directions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease a baking dish.
02 - Press tofu blocks for at least 15 minutes to remove excess moisture. Slice each block into 4 equal slabs.
03 - Arrange three shallow bowls in sequence: first with flour, second with beaten eggs, third with panko breadcrumbs mixed with Asiago, Italian herbs, garlic powder, salt, and pepper.
04 - Coat each tofu slice in flour, dip into beaten egg, then press firmly into breadcrumb-Asiago mixture, ensuring all sides are evenly covered.
05 - Place coated tofu on prepared baking sheet in single layer. Lightly drizzle or spray with olive oil.
06 - Bake for 20 minutes, flipping halfway through, until golden and crispy.
07 - Remove from oven. Spoon marinara sauce generously over each tofu piece. Top with mozzarella and Parmesan cheese.
08 - Return to oven and bake for 8 to 10 minutes until cheese is melted and bubbly.
09 - Garnish with fresh basil and serve hot. Optionally serve over cooked spaghetti or with crusty bread.

# Expert Tips:

01 -
  • The Asiago-infused breading creates a sharp, savory crust that contrasts beautifully with the tender tofu.
  • A protein-packed main dish that provides 29g of protein per serving.
  • It captures all the flavors of traditional Chicken Parmesan in a completely vegetarian format.
02 -
  • Ensure the tofu is pressed for at least 15 minutes; removing moisture is key to getting a crunchy crust.
  • Press the breadcrumb mixture firmly into the tofu to ensure full coverage and a thick, golden layer.
  • A light spray of olive oil before the first bake helps the panko achieve a beautiful golden-brown color.
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