Vegan Tofu Parmesan Bake (Parmigiana)

Published: Oct 30, 2022 · Modified: Mar 13, 2024 by Richa 45 Comments

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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.

Vegan Tofu Parmesan Bake (Parmigiana) - Vegan Richa (1)

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!

Vegan Tofu Parmesan Bake (Parmigiana) - Vegan Richa (2)

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!

Vegan Tofu Parmesan Bake (Parmigiana) - Vegan Richa (3)

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5 from 28 votes

Baked Tofu Parmesan

This Tofu Parmesan Bake has layers of pressed tofu with spinach, cheese and marinara sauce for the perfect comfort food dinner. Vegan Parmigiana Nutfree. Gluten-free option

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Main

Cuisine: American, Italian

Keyword: baked tofu parmesan, tofu lasagna, tofu parmigiana

Servings: 4

Calories: 250kcal

Author: Vegan Richa

Ingredients

14 ounces of firm or extra firm tofu pressed for at least 15 minutes and then sliced into ⅛ 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
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper

For the topping:

¼ 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

To make this gluten free just omit the breadcrumb topping or use gluten free breadcrumbs or coarsely crushed oats

Vegan cheese substitute: Use my vegan mozzarella.

Oilfree: omit the oil.

Soyfree: make my Eggplant Parmigiana. Homemade marinara recipe is also on the eggplant parm post.

Nutrition

Nutrition Facts

Baked Tofu Parmesan

Amount Per Serving

Calories 250Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 687mg30%

Potassium 490mg14%

Carbohydrates 19g6%

Fiber 5g21%

Sugar 3g3%

Protein 13g26%

Vitamin A 4387IU88%

Vitamin C 17mg21%

Calcium 224mg22%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha

Vegan Tofu Parmesan Bake (Parmigiana) - Vegan Richa (5)

Ingredients:

for this recipe, we need firm or extra firm tofu, pressed for at least 15 minutes and then sliced into ⅛ 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

Vegan Tofu Parmesan Bake (Parmigiana) - Vegan Richa (6)

Press and slice the tofu if you haven’t already and set aside.

Storage:

Store refrigerated in a closed container or baking dish covered with foil for upto 3 days.
Freeze for upto a month

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Vegan Tofu Parmesan Bake (Parmigiana) - Vegan Richa (2024)

why you’ll love this tofu parmigiana!

More Vegan Casserole dishes

Recipe Card

Baked Tofu Parmesan

Ingredients

For the spinach cheese filling:

For the topping:

Instructions

Video

Notes

Nutrition

Ingredients:

Tips:

How to make Vegan Tofu Parmesan Bake

Storage:

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