Oven-Toasted Vegan Chicken Parm Sandwich
by Olivia Biermann
on Oct 23, 2019 (updated Feb 13, 2026)
This easy plant-based “chicken” parmesan sandwich features crispy oven-baked tofu that’s topped with marinara sauce and gooey vegan mozzarella cheese, then served on perfectly toasted buttery buns.
This recipe is an elevated way to use our incredibly delicious vegan chicken parmesan. The tofu is dipped in a simple batter, then dredged in panko breadcrumbs and oven-baked to golden perfection, which makes every bite wonderfully delicious. I love this recipe because it’s super filling and satisfying, and feels like you’re indulging in a restaurant meal that you actually didn’t have to leave home for!
Turn your leftovers into a delicious chicken parm sandwich
Got leftover vegan chicken parmesan cutlets or extra marinara sauce in the fridge? Or maybe some leftover buns from a party that are getting staler by the hour? This vegan chicken parmesan sandwich recipe is the perfect way to transform last night’s dinner into something fresh and exciting. Instead of reheating the same meal, repurpose those ingredients into a crispy, cheesy, and saucy sandwich that feels brand new.
Leftover breaded tofu easily crisps back up in the oven or air fryer, while an extra spoonful of marinara sauce layer of melty mozzarella takes it to the next level. Just toast a bun, assemble the sandwich, and pop it in the oven for a few minutes to get that perfect golden-brown crust. Even stale bread can be revived with a light brush of garlic butter and a quick toast! Not only does repurposing leftovers reduce food waste, but it also saves time and effort while still delivering a hearty, satisfying meal.
How to make crispy baked tofu parmesan
My oven-baked Panko-crusted tofu is crispy on the outside, tender and moist on the inside, and topped with fragrant marinara and melty, bubbling vegan mozzarella. It is every bit as satisfying as chicken parm should be, with less mess and minimal prep. And, to save time you can even opt for store-bought vegan mozzarella (though, it might not be as tasty as Greg’s homemade version).
This recipe is not traditional in the slightest – but it is the perfect meal for when you’re craving something plant-based yet hearty and comforting. With a quick batter made from plant-based milk and flour, and breading of Panko breadcrumbs and seasonings, the baked crust is satisfyingly crispy, without being too thick.
Liv’s tips for the best sandwich
First, you need to get the best hoagie-style buns you can find. I’m talking soft and squishy, yet still sturdy enough to hold up the thick slices of crispy tofu parm and gooey cheese.
Next, butter the inside of the buns with some homemade garlic butter and toast in the oven before adding marinara sauce to the bottom piece. If you want to go an extra step further, slather on some pesto! Get crazy with it!
The perfect sides for your sandwich
This meal is definitely hearty and filling, but if you are wondering what sides would go nicely with it, I have a few suggestions! The classic & obvious option is fries – Greg’s Popeyes copycat fries would be an excellent choice! Another obvious choice would be garlic bread, I love our airfryer garlic bread recipe so much. If you want a lighter option to contrast the hearty sandwich, try a simple caprese salad with homemade mozzarella.
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Oven-Toasted Vegan Chicken Parm Sandwiches
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: serves 2
Description
This easy plant-based tofu parmesan sandwich features tender, crispy oven-baked tofu that’s topped with marinara sauce and gooey vegan mozzarella cheese, then served on perfectly toasted buttery buns.
Ingredients
- 1 batch tofu parmesan
- 2 large hoagie buns
- 4 tbsp salted vegan butter, melted
- 2 cloves of garlic, minced
- 1/2 cup marinara sauce
- optional: extra vegan cheese, for topping
Instructions
- Preheat oven to 350 F. Line a sheet pan or rectangular baking pan with parchment paper. Slice tofu cutlets into large chunks that will fit on the buns.
- In a small bowl, stir together the melted vegan butter and garlic.
- Place buns on prepared baking pan and brush garlic butter onto the inside of the buns. Bake in preheated oven until lightly toasted, about 5 minutes.
- Remove from oven and spread a generous spoonful of marinara on the inside of the buns. Arrange the tofu pieces in an even layer, then top with more cheese (if using). Bake until hot and cheese is melted, about 5-8 minutes.
- Remove from oven and let cool a few minutes before serving. Enjoy!
Hi Liv!
I am new to adopting a plant based eating lifestyle and tried the above recipe. My coated tofu didn’t come out as nice as yours did in the video. I used a different egg replacer – Follow Your Heart Egg Replacer; and the tofu I used was Mori-Nu, Silken Style Extra Firm; and I used Japanese style Panko bread crumbs. I am choosing to not cook with oil so I used a small amount of vegetable broth on a high heat. The breading kept falling off. Any suggestions?
After I placed the slices in the oven with the marinara sauce, it was ok from there. The taste was very pleasing.
I have also made a couple of your sauces, which were good as well! Glad I found you!
This was absolutely delicious! I made this for lunch today and if you lovvvve tofu as much as I do, this is a “must make” recipe. Thank you Liv!
I made this yesterday, and it was delicious! I had never thought to do this with tofu before, and it will be a repeat in our house for sure. My husband just went vegan, and he really liked it, too. I baked my tofu fillets in the oven to get them crispy vs. pan frying (less work and oil-free). I also rolled out some Myoko mozerella into a thin sheet and layed it right on top of everything. A cool hack that turned out great! Great recipe, Liv!