This tofu parmesan is classic Italian American food made vegan
My tofu parmesan is a take on the classic Italian American dish chicken parmesan (or chicken parmigiana). Chicken parmesan originated from Italian American immigrants during the early part of the 20th century and was thought to have been inspired by eggplant parmesan.
Here’s what you will need for tofu parmesan
- For the breadcrumb mixture
- panko breadcrumbs
- vegan parmesan (pulsed in a blender to be a similar size to the breadcrumbs)
- basil
- oregano
- rosemary
- thyme
- garlic powder
- onion powder
- salt
- pepper
- For the almond milk mixture
- almond milk
- nutritional yeast
- garlic powder
- For the flour mixture
- all purpose flour
- pepper
- salt
- For Assembly
- block of extra firm tofu (That has been frozen and thawed. See instructions)
- pasta sauce
- vegan mozzarella
- vegan parmesan
- canola oil for frying
- spaghetti (optional)
Here’s how to prepare the tofu
- The night before
- Drain and wrap the tofu in a clean kitchen towel then place a heavy object on top. Allow the tofu to sit for around 10 minutes, then place tofu in a container and freeze over night.
- On the day of
- Take the tofu out of the freezer and allow it to defrost on the counter for a few hours or fill a large bowl with warm water and then place the container in the water to defrost quicker.
- Once the tofu has defrosted, wrap the tofu in a clean kitchen towel and place a weighted object on top to press out any remaining water. Let the tofu sit for 10 minutes.
- Cut the tofu into the shape of your choosing. I cut mine to resemble a chicken cutlet, but whatever shape you choose just make sure it’s not too thick. The Ideal thickness would be around 1/2 inch.
How to bread the tofu
- In a medium size bowl add all of the breadcrumb ingredients.
- In a second medium sized bowl add all of the almond milk mixture ingredients.
- In a third medium sized bowl add all of the all-purpose flour ingredients.
- Take the tofu and place it in the flour mixture, making sure all sides are well coated, then dip the flour coated tofu into the almond milk mixture. Lastly, place the coated tofu into the breadcrumb mixture while making sure to press the breadcrumbs onto the surface of the tofu.
How to fry the tofu
- To a high sided frying pan add about an inch or two of canola oil, then heat on medium-high setting. Once the oil is hot, carefully place the breaded tofu in the oil, cooking for a few minutes on both sides or until the tofu is golden brown.
- Place the fried tofu on a wire cooling rack until you are ready to assemble.
Assembling the tofu parmesan
- Preheat the oven to 425℉, then place the fried tofu on a baking sheet and spread some pasta sauce on top of the tofu. Sprinkle vegan parmesan and vegan mozzarella on top, then bake for 10-15 minutes. During the last minute or two use the broiler to melt the cheese.
Serving the tofu
- If you are serving the tofu parmesan over pasta, cook the pasta according to the box instructions, then serve with extra pasta sauce and place the tofu over top. The tofu parmesan can also be served on a roll with pasta sauce and cheese to create a tofu parmesan sandwich.
Storing
Store any left over tofu parmesan in a sealed container in the fridge for up to 3 days.
FAQ
Why do I have to freeze the tofu?
When you freeze tofu the water in tofu expands and creates little pockets of ice. Defrosting the tofu then results in those little pockets of ice defrosting and leaving behind a sponge like texture.
Why do I have to press the tofu if I am freezing it?
Pressing helps get rid of any excess water that is still in the tofu after freezing. The more water you press out the more flavor your tofu can absorb and the less soggy your tofu will be!
Can I make this recipe without freezing and pressing the tofu?
You can make it without freezing the tofu but the tofu will not be the same consistency which I intended when creating this recipe. I’d say pressing is non-negotiable. So if you are short on time, then you don’t have to freeze, but you absolutely need to press!
If you are looking for more tofu recipes I think you will also love this Vegan Ricotta Stuffed Shells, this Easy Peanut Tofu, and this Vegan Penne alla Vodka with Smoky Tofu Crumbles
Tofu Parmesan
This tofu parmesan is classic Italian American food made vegan. Crispy breaded tofu fried until golden brown topped with sauce and cheese.
Servings 4 people
Ingredients
Breadcrumb mixture
- 1/2 cup panko breadcrumbs
- 1/4 cup vegan parmesan pulsed in a blender to be a similar size to the breadcrumbs
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 tsp rosemary
- 1/8 tsp thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
Almond milk mixture
- 1/2 cup almond milk
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
Flour mixture
- 1/2 cup all purpose flour
- 1/2 tsp pepper
- 1 tsp salt
For Assembly
- 14 oz block of extra firm tofu That has been frozen and thawed. See instructions
- 2-5 cups pasta sauce Exact amount depends on if you are eating your tofu parmesan with pasta.
- 1-2 cups vegan mozzarella
- 1/4 cup vegan parmesan
- canola oil for frying
- spaghetti Optional
Instructions
Preparing the tofu
- The night before you plan on making the tofu parmesan, drain and wrap the tofu in a clean kitchen towel then place a heavy object on top. Allow the tofu to sit for around 10 minutes, then place tofu in a container and freeze over night.
- Take the tofu out of the freezer and allow it to defrost on the counter for a few hours or fill a large bowl with warm water and then place the container in the water to defrost quicker.
- Once the tofu has defrosted, wrap the tofu in a clean kitchen towel and place a weighted object on top to press out any remaining water. Let the tofu sit for 10 minutes.
- Cut the tofu into the shape of your choosing. I cut mine to resemble a chicken cutlet, but whatever shape you choose just make sure it’s not too thick. The Ideal thickness would be around 1/2 inch.
Breading the tofu
- In a medium size bowl add all of the breadcrumb ingredients.
- In a second medium sized bowl add all of the almond milk mixture ingredients.
- In a third medium sized bowl add all of the all-purpose flour ingredients.
- Take the tofu and place it in the flour mixture, making sure all sides are well coated, then dip the flour coated tofu into the almond milk mixture. Lastly, place the coated tofu into the breadcrumb mixture while making sure to press the breadcrumbs onto the surface of the tofu.
Frying the tofu
- To a high sided frying pan add about an inch or two of canola oil, then heat on medium-high setting. Once the oil is hot, carefully place the breaded tofu in the oil, cooking for a few minutes on both sides or until the tofu is golden brown.
- Place the fried tofu on a wire cooling rack until you are ready to assemble.
Baking the tofu parmesan
- Preheat the oven to 425℉, then place the fried tofu on a baking sheet and spread some pasta sauce on top of the tofu. Sprinkle vegan parmesan and vegan mozzarella on top, then bake for 10-15 minutes. During the last minute or two use the broiler to melt the cheese.
Serving
- If you are serving the tofu parmesan over pasta, cook the pasta according to the box instructions, then serve with extra pasta sauce and place the tofu over top. The tofu parmesan can also be served on a roll with pasta sauce and cheese to create a tofu parmesan sandwich.
Storing
- Store any left over tofu parmesan in a sealed container in the fridge for up to 3 days.
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