Cooked - Baked Tofu Parmesan

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Baked Tofu Parmesan

3.0

1 block super firm tofu or fava bean tofu

1 vegan egg replacer

⅓ cup vegan mozzarella shreds

3 tablespoons non-dairy milk (unsweetened and unflavored)

½ cup tomato sauce (I like Rao's)

1 cup breadcrumbs (of choice)

1 teaspoon dried parsley

1 tablespoon nutritional yeast

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

Preheat the oven to 400°F (204°C).
Prepare the breadcrumbs. In a large plate mix all the ingredients for breadcrumbs to make seasoned breadcrumbs. Set to the side.
Cut the tofu into 6 to 8 pieces depending on the original size of the tofu.
In a bowl mix 1 serving of vegan egg replacer with ⅓ cup (80ml) water. It will not get as thick as usual that is okay. You can also just use ⅓ cup (80ml) unsweetened and unflavored non-dairy milk.
Dip the tofu cutlets into the vegan egg replacer and then transfer to the dish with the breadcrumbs. Coat generously in the breadcrumbs. Lay on a lined baking sheet and repeat the process until all are done.
Optional, spray lightly with spray oil. Bake for 15 minutes.
Meanwhile, in a small pot combine the vegan mozzarella shreds and non-dairy milk. Cook on the stove over low heat for 3 to 5 minutes until it is melted and makes a cheese sauce.
Remove the tofu from the oven. Carefully, flip the tofu over. I like to push the tofu all together to form a large rectangle. Pour over the sauce and spread it out, and then pour over the vegan mozzarella cheese sauce.
Place back in the oven for 5 minutes to warm everything up.
Enjoy immediately and if desired top with some fresh parsley and red pepper flakes.

Course🍽️Main Course

Diets🌱Vegan...

Category🍽️Main Dish

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 2 weeks ago

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