Vegan Tofu Parmigiana


Prep Time: approx. 25 Minutes

Cook Time: approx. 20 Minutes  

Makes 4 servings


“Breaded tofu alla parmigiana. You’ll just about swear this is eggplant! One of my husband’s favourites, and he doesn’t even suspect! Serve with a simple crisp green salad, angel hair pasta, and garlic bread. “



  • 1/2 cup Italian seasoned bread crumbs
  • 2 tbsp grated vegan Parmesan cheese
  • 2 ts dried oregano 
  • salt to taste
  • ground black pepper to taste
  • 1 (12 ounce) package firm tofu
  • 2 tbsp olive oil
  • 1 (8 ounce) can tomato sauce
  • 1/2 tsp dried basil
  • 1 clove garlic, minced
  • 4 ounces shredded vegan mozzarella cheese
  • 3 tbsp grated vegan parmesan cheese


In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, and salt and black pepper.

Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.

Heat oil in a medium nonstick skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.

Combine tomato sauce, basil, garlic, and 1 teaspoon oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu.

Top with shredded mozzarella and 3 tablespoons Parmesan. Bake at 400 degrees F (205 degrees C) for 20 minutes.


Nutrition at a glance

Servings Per Recipe: 4 amount per serving
Calories 300  
Protein 19g
Total Fat 18g
Sodium 991mg
Cholesterol 21mg
Carbohydrates 18g
Fiber 2g


Photo by Sébastien Marchand on Unsplash


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