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This Tofu Parmesan Bake layers pressed tofu with spinach, herbs, vegan cheese, and marinara sauce for the perfect comfort food Parmigiana dinner. Nutfree. Gluten-free option.
We’re in peak comfort food season. Now, comfort food is a little bit different for everyone and it depends on what cuisines you grew up eating. For many of us, comfort food definitely includes carbs – think Mac and Cheese . This recipe for vegan parmesan bake proves that we don’t have to carb load to get that comfy feeling!
For this tofu bake we layer tofu with herbed spinach cheese mix, marinara sauce and breadcrumbs. Because of the layering aspect we could call this a tofu lasagna but it does not contain any pasta. You could think of the tofu as a substitute for lasagna pasta though. The thicker tofu reminds me more of an eggplant parmigiana hence tofu Parmesan!
You can make this with homemade marinara sauce or with storebought marinara. To make marinara from scratch see my eggplant Parmesan recipe.
You can also bake the tofu brushed in olive oil for 15 mins before using for a golden and firmer tofu.
This recipe came about when I was just looking at what we had in the fridge. It uses easy ingredients and is flexible. The flavors depend on a good marinara or pasta sauce and vegan cheese shreds. I usually use a mix of 2 vegan mozzarella brands. Some have better flavor and some have better texture and together they give a fabulous result.
why you’ll love this tofu parmigiana!
- it takes just minutes to put together
- it’s super delicious way to try tofu
- It is nutfree. It can be made gluten-free by omitting the breadcrumb on top or using gf breadcrumbs
- my very picky niece loved it!
More Vegan Casserole dishes
Peanut Butter Noodle Casserole Vegan
Jalapeno Chili Cornbread Casserole
Baked Kitchari Casserole (Spiced Lentil Rice Casserole)
Baked Tofu Parmesan
Ingredients
- 14 ounces of firm or extra firm tofu, pressed for at least 15 minutes and then sliced into 1/8 inch slices
- 2 teaspoons olive oil, for greasing the dish
- 10-14 ounces of marinara sauce or pasta sauce or pizza sauce,, thin out the sauce with 1-2 tablespoon or so water if its too thick
For the spinach cheese filling:
- 6 to 8 ounces of frozen spinach, , thawed and lightly pressed to remove excess moisture
- 1 cup vegan cheese shreds. , I use mozzarella or mozzarella plus Parmesan cheese and usually use a mix of 2 brand such as violife , Chao original mix, daiya, good planet parm
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the topping:
- 1/4 cup bread crumbs, use gluten-free breadcrumbs if needed or coarsely crushed oats
- 1 teaspoon olive oil
- Vegan parmesan, Pepper flakes and fresh basil torn into small pieces for garnish
Instructions
- Press and slice the tofu if you haven’t already and set aside. (Variation: bake this tofu for 15 mins or so for firmer tofu layer)
- Make the spinach cheese filling by mixing all of the ingredients that are listed under filling until mixed well.
- Start layering your parmesan bake. Use a small baking dish because this makes a small serving. I used a 8.5 by 6.5-inch baking dish. Brush it with olive oil then add 2 to 3 tablespoons of the pasta sauce and spread evenly. then top it with tofu slices.
- Top the tofu with more pasta sauce then add a third or half of the spinach mixture and even it out then add another layer of tofu, some more pasta sauce and repeat.
- I make 2 layers but you can also make 3. After adding the spinach cheese mixture on top layer, add some of the leftover pasta sauce in small spoonfuls all over. Then top this with breadcrumbs, fresh basil and pepper flakes. Then drizzle with olive oil and bake at 425F(220c) for 25 minutes or until the top is starting to get golden and is bubbly.
- Broil for one to two minutes until the top is even more golden. Remove from oven, and let it sit for a few minutes then slice and serve. Serve with warm garlic bread or over spaghetti.
- Store refrigerated for upto 3 days. Freeze for upto a month
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- for this recipe, we need firm or extra firm tofu, pressed for at least 15 minutes and then sliced into 1/8 inch slices
- we layer the tofu with marinara sauce or pasta sauce. Homemade is always best but storebought also does the job
- for the filling, we mix thawed frozen spinach with vegan mozzarella cheese shreds, Italian seasoning, garlic powder, onion powder, red pepper flakes, salt and black pepper..
- for the perfect crispy topping, we sprinkle some bread crumbs drizzled with a teaspoon of olive oil on top
- pepper flakes and fresh basil torn into small pieces for garnish
Tips:
- for the cheese, I use mozzarella cheese and usually use a mix of 2 brands (Violife and Chao original mix)
- You can also use my vegan mozzarella
- to make this gluten free just omit the breadcrumb topping or use gluten-free breadcrumbs
- for the best taste, use a really good olive oil and homemade marinara sauce
- some toasted pine nuts on top would be a great addition
How to make Vegan Tofu Parmesan Bake
Press and slice the tofu if you haven’t already and set aside.
Make the cheese spinach filling by mixing all of the ingredients that are listed under filling until mixed well.
Start layering your parmesan bake. Use a small baking dish because this makes a serving for 2. I used a 9×7-inch baking dish. Brush it with olive oil then add 2 to 3 tablespoons of the pasta sauce and spread evenly then top it with tofu slices.
Top the tofu with more pasta sauce then add 1/3 or half of the spinach mixture and even it out then add another layer of tofu, some more pasta sauce and repeat.
I make 2 layers but you can also make 3. After adding the spinach cheese mixture on top layer, drop the leftover pasta sauce in small spoonfuls all over.
Then top this with breadcrumbs, fresh basil and pepper flakes. Then drizzle with olive oil and bake at 425F (220 C)for 25 minutes or until the top is starting to get golden and is bubbly.
Broil for one to two minutes until the top is even more golden. Remove from oven, and let it sit for a few minutes then slice and serve.
To make this gluten free just omit the breadcrumb topping or use gluten free breadcrumbs.
Storage:
Store refrigerated in a closed container or baking dish covered with foil for upto 3 days.
Freeze for upto a month
WOW! Really EXCELLENT! The flavors were perfect and the tofu was a great texture (I did the option of baking it first.). My partner, who is not a big fan of tofu, absolutely loved this recipe too! WINNER! In addition, this is one of the easier and quicker dinner recipes I’ve tried. I’m adding this one to our regular rotations for SURE.
So good to hear!
Delicious! Just made this for dinner last night and usually my partner only enjoys tofu when it’s in a stir fry. But we both devoured this! I cut my tofu into 12 slabs, baked first, then made the stacks. Worked great!
Yay!! That’s what I like to hear.
Very good and super easy. Tired of trying recipes from Facebook and Instagram and having them not turn out but this is as promised.
Stick with me!! Glad you liked it.
Wow, I made this last night and really wasn’t expecting much from it, given the simplicity of the ingredients, but was I ever wrong. This was absolutely delicious and took no time to prepare. I used a very good quality, home made Marinara sauce and a combination of vegan Parmesan and mozzarella, as set out in the recipe. I will definitely double this next time…can’t wait to have the leftovers tonight.
Awesome! So glad you liked it!