Crispy Tofu Chicken Parm Bakes (Print View)

Golden Asiago-crusted tofu with marinara and melted mozzarella for a satisfying Italian-American vegetarian main dish.

# Components:

→ Tofu

01 - 2 blocks (16 oz each) extra-firm tofu, pressed and sliced into ½-inch thick cutlets

→ Breading

02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - ½ cup grated Asiago cheese
06 - 1 teaspoon dried oregano
07 - ½ teaspoon garlic powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 2 tablespoons olive oil for frying

→ Sauce and Topping

11 - 2 cups marinara sauce
12 - 1½ cups shredded mozzarella cheese
13 - ¼ cup grated Parmesan cheese, optional
14 - Fresh basil leaves for garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Press tofu blocks for at least 20 minutes to remove excess moisture. Slice into ½-inch thick cutlets.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with combined panko, Asiago, oregano, garlic powder, salt, and pepper.
04 - Dredge each tofu slice in flour, dip into beaten eggs, then coat thoroughly with the panko-Asiago mixture.
05 - Heat olive oil in a large skillet over medium heat. Fry tofu cutlets in batches until golden brown and crispy on both sides, approximately 2–3 minutes per side. Transfer to the prepared baking sheet.
06 - Spoon marinara sauce over each tofu cutlet. Top evenly with mozzarella and a sprinkle of Parmesan if desired.
07 - Bake for 15–18 minutes, until cheese is melted and bubbly.
08 - Garnish with fresh basil and serve hot.

# Expert Advice:

01 -
  • Tofu transforms into something genuinely crunchy on the outside while staying tender inside, silencing any doubts about plant-based cooking.
  • You get that nostalgic comfort of chicken parm without any actual chicken, and nobody will feel like they're missing out.
  • The whole thing comes together in under an hour, making weeknight dinners feel way more impressive than they should be.
02 -
  • If your tofu isn't properly pressed, no amount of frying will save you—excess moisture is the enemy of crispiness, and I learned this the hard way with a soggy batch that taught me a lesson I'll never forget.
  • Don't skip the Asiago; regular Parmesan in the breading mixture is fine, but Asiago's nuttier flavor actually caramelizes differently and gives you a more interesting crust that tastes sophisticated without trying too hard.
  • The pan temperature is everything—too hot and your breading burns before the tofu heats through, too cool and you get a greasy mess instead of a crispy shell.
03 -
  • Don't let your oil temperature drop between batches—if it cools, your next round of tofu will absorb oil instead of frying, and that's how you end up with greasy regret.
  • If mozzarella bubbles over the edge of your cutlet while baking, let it—those crispy, caramelized cheese edges are the best part, and they're why you don't cover your baking sheet with foil.
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