Crispy Tofu Chicken Parm Bakes (Print)

Golden Asiago-crusted tofu with marinara and melted mozzarella, a vegetarian Italian-American classic ready in under an hour.

# Components:

→ Tofu

01 - 2 blocks extra-firm tofu (14 oz each), pressed and sliced into ½-inch thick slabs

→ Breading

02 - 1 cup panko breadcrumbs
03 - ¾ cup grated Asiago cheese
04 - 1 teaspoon dried Italian herbs
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Coating

08 - ½ cup all-purpose flour
09 - 2 large eggs, beaten

→ Topping

10 - 2 cups marinara sauce
11 - 1 cup shredded mozzarella cheese
12 - ¼ cup grated Parmesan cheese (optional)
13 - Fresh basil leaves for garnish

→ For Serving

14 - Cooked spaghetti or crusty bread (optional)

# Directions:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper or lightly grease a baking dish.
02 - Press the tofu blocks for at least 15 minutes to remove excess moisture. Slice each block into 4 slabs of uniform thickness.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Asiago cheese, Italian herbs, garlic powder, salt, and pepper.
04 - Coat each tofu slice in flour, dip into beaten egg, then press firmly into the breadcrumb-Asiago mixture, ensuring all sides are well covered.
05 - Arrange the coated tofu slices on the prepared baking sheet. Lightly drizzle or spray with olive oil.
06 - Bake for 20 minutes, flipping halfway through, until golden and crisp.
07 - Remove from oven. Spoon marinara sauce generously over each tofu piece. Top with mozzarella and Parmesan cheese if desired.
08 - Return to oven and bake for 8 to 10 minutes, until cheese is melted and bubbly.
09 - Garnish with fresh basil and serve hot, optionally over spaghetti or with crusty bread.

# Expert Advice:

01 -
  • Your crispy exterior stays golden and shatters when you bite through it, while the interior stays creamy—honestly the texture contrast is addictive.
  • It convinces skeptics that tofu deserves a seat at the dinner table, no apologies needed.
  • The whole thing comes together in under an hour, perfect for weeknight dinners when you want something that feels special.
02 -
  • Skipping the tofu press step will haunt you with a soggy, watery result—the moisture has to go somewhere, and if it stays in the tofu, it'll steam instead of crisp.
  • The first 20-minute bake is what gives you that crunchy exterior, so don't skip flipping halfway through or one side will stay pale and soft.
03 -
  • Buy the best marinara sauce you can find because it's the flavor backbone of this dish—jarred is fine if it actually tastes good to you.
  • If your breadcrumb mixture feels dry while breading, add a tablespoon of grated Asiago at a time until it feels tacky enough to stick to the egg.
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