Go Back

Tofu Parmesan

A classic comfort food goes vegetarian with this tofu twist.
Total Time 45 mins
Servings 4 servings


  • 1 package 14 ounces extra firm tofu, pressed
  • 8 slices mozzarella cheese about 8 ounces
  • 1 egg
  • 1/2 cup breadcrumbs
  • olive oil for pan frying
  • 1 and 1/2 cups jarred tomato sauce of your choosing separated
  • spaghetti or other pasta to serve on the side
  • additional tomato sauce to taste


  • Preheat oven to 350 degrees
  • Slice the tofu into 8 even pieces (I sliced mine down the width of the block, turned the halves on the short end and cut 4 lengthwise slices)
  • Coat the bottom of a large saute pan with olive oil. Heat on medium high heat.
  • Meanwhile, place the egg into a bowl large enough to fit a tofu slice. Lightly beat the egg. Place the breadcrumbs in another similarly sized bowl.
  • Coat the tofu slices by coating each piece with egg, then breadcrumbs. Cook the slices of tofu in the oil for about 3 minutes per side, or until crispy and golden brown. Depending on the size of your pan, you may need to complete this step in batches.
  • As the tofu slices finish cooking, transfer them to a paper towel covered plate.
  • Coat the bottom of a 9x13" baking dish with 1 cup of the tomato sauce. Gently place the breaded, cooked tofu sliced into the baking dish on top of the tomato sauce.
  • Cover the slices with the remaining 1/2 cup of tomato sauce. The back of a spoon works well for this.
  • Top each tofu piece with a slice of mozzarella cheese.
  • Bake the tofu parmesan for 20 minutes, or until the cheese is melted and bubbly.
  • Meanwhile, prepare the pasta according to your package instructions.
  • Serve the tofu parmesan next to or on top of the pasta, with additional sauce as needed.