Vegan Chicken Parmesan with Tofu (Oven-Baked)
by Olivia Biermann
on Mar 27, 2025 (updated Sep 15, 2025)
Baked tofu parmesan is a delicious plant-based alternative to the beloved classic! This easy oven-baked version offers traditional chicken parm’s deliciously cheesy, crispy goodness while being completely meat and dairy-free.
This 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).
My version is not traditional in the slightest – using tofu instead of chicken or eggplant, and skipping the extra step of turning it into a casserole. But this is the perfect meal for when you’re craving something plant-based yet hearty and comforting. I just can’t get enough of this style of baked tofu and apparently, neither can our readers – our crispy tofu dippers are one of our most popular blog recipes!
How to make crispy baked tofu
The funny thing about baked breaded tofu is that even though it seems a bit time-consuming, it’s actually one of the easier ways to prep tofu to make it delicious! And since I make my cutlets large (about 1/2 block of tofu each) you really are only dipping and breading twice for this recipe. However, if you prefer thinner cutlets or smaller sizes, its easy to simply cut the tofu pieces smaller!
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 storage & reheating tips
This tofu parm is best eaten immediately, but leftovers can be refrigerated in an airtight container in the fridge for up to 3 days.
To reheat place tofu cutlets on a baking sheet or in the air fryer and bake at 375 F for 20 minutes, or until cheese is melted and tofu is heated through.
No eggs needed for this breading
Of course, as this is a vegan blog we don’t use eggs for breading, baking or anything else! But can you really make a breading for this tofu that holds together and is actually crispy when baked? Short answer: yes!
Slightly longer answer: using a batter made of flour and plant-based milk helps the breadcrumbs adhere to the tofu, creating a crispy coating. Other popular egg alternatives for breading are aquafaba, chia seeds, silken tofu and chickpea flour. I’ve tried many of these options but the flour and milk combo is the one I keep coming back to because they are ingredients I always have in my kitchen.
I love serving this tofu parmesan with spaghetti and extra marinara sauce. There’s something about that meal that is so cozy and comforting to me! If you’re not a pasta person, you can also slice up your cutlets and use them for a vegan chicken parm sandwich! If you want a lighter option to accompany this tasty dish, try a simple Italian salad, or go the complete opposite direction and make some homemade garlic bread!
Vegan Chicken Parmesan with Tofu (Oven-Baked)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 2
Description
This easy oven-baked tofu parmesan will win you over with its crispy exterior and layer of rich marinara sauce topped with bubbly melty vegan cheese.
Ingredients
- 1 block (approx 400g) firm tofu
- 3 tbsp all-purpose flour
- 1/2 cup soy milk
- 1–1/4 cups panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- cooking spray
- 1 cup marinara sauce
- 2 slices vegan mozzarella (or use 1/2 cup store-bought vegan cheese)
- 2 tbsp vegan parmesan cheese
- optional: fresh basil
Instructions
- Preheat oven to 400 degrees F.
- Slice your block of tofu in half lengthwise. Use a knife to round the edges (to make the shape resemble a chicken breast). This is an optional step, you can leave them rectangular if you prefer.
- In a shallow bowl, whisk together the flour and soy milk until smooth. In a separate shallow bowl, mix together the bread crumbs, salt, pepper and garlic powder.
- Dip a piece of tofu in the batter, ensuring it is fully submerged. Let the excess drip off, then transfer to the breadcrumbs, pushing lightly to ensure it is coated.
- Place on a baking sheet and spritz lightly with cooking spray. Bake for 25-30 minutes, flipping half way through and spritzing the other side with cooking spray so it turns golden brown while baking.
- Add 1/2 cup marinara sauce to each piece, followed by a slice of mozzarella (or 1/4 shredded vegan cheese).
- Turn oven to broil, and bake 5-8 minutes until cheese is melted and bubbly. Remove from oven and let cool a few minutes before serving.
