Tofu parm is a super easy weeknight dinner idea that you can serve a few different ways! Serve on toasted bread (like we did in this recipe), or over pasta or quinoa for a super tasty alternative.Print
Tofu Parm Sandwiches
- Total Time: 30 minutes
Tofu parm! Not an exact replica of chicken parm of course, but a delicious vegan version nonetheless. Today we are devouring it in sandwich form (but feel free to serve with pasta too!)
- 12 oz. block of tofu, cut into 6 slices as shown in video below
- 2 tbsp egg replacer powder such as this one + 1/3 cup water
- 1/2 cup flour
- 1 cup panko breadcrumbs
- 2 tbsp vegan parmesan cheese (or make your own- there’s a recipe in my cookbook)
- salt and pepper to taste
- 1–2 cups marinara sauce
- 1/2 cup vegan cheese
- your favourite bread for serving
- Slice tofu into 6 slices as shown in video below. Press tofu with a clean dish towel or paper towel to remove excess moisture.
- In a mixing bowl, whisk together egg replacer and water and set aside for 5 minutes.
- In a separate bowl, whisk together flour, breadcrumbs and vegan parm.
- Dip tofu pieces into “egg” mixture, then into breadcrumb mixture and coat with breadcrumb mixture.
- In a frying pan over medium/high heat, add oil. Once hot, add tofu slabs and fry 4-5 minutes per side until golden brown. I like to add salt and pepper while the cook.
- Preheat oven to 400 F.
- Coat bottom of a baking dish with half the marinara sauce. Add tofu slabs in single layer, then spread remaining marinara overtop. Use as much sauce as you like. Add cheese and extra vegan parm if desired.
- Bake for 10-15 minutes until cheese is melted and/or golden brown. While it is baking, you can toast the bread.
- Add tofu slabs to bread, add some extra vegan parm or salt/pepper is desired and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
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!
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 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!