Pin Welcome to the ultimate comfort food makeover! This Crispy Tofu Chicken Parm takes the classic Italian-American favorite and transforms it into a vegetarian delight that doesn't compromise on flavor or satisfaction. The golden Asiago crust creates an irresistibly crunchy exterior while the marinara and melted mozzarella provide that familiar, comforting finish that makes chicken parm so beloved.
Pin The secret to this dish's success lies in the three-step breading process and the quick pan-fry before baking. This ensures your tofu cutlets develop that gorgeous golden crust that stands up to the sauce without getting soggy. The combination of panko and Asiago creates an extra dimension of flavor and texture that elevates this dish beyond typical vegetarian fare.
- Tofu: 2 (16 oz) blocks extra-firm tofu, pressed and sliced into ½-inch thick cutlets
- Breading: ½ cup all-purpose flour, 2 large eggs (beaten), 1 cup panko breadcrumbs, ½ cup grated Asiago cheese, 1 tsp dried oregano, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, 2 tbsp olive oil (for frying)
- Sauce & Topping: 2 cups marinara sauce, 1½ cups shredded mozzarella cheese, ¼ cup grated Parmesan cheese (optional, for topping), fresh basil leaves (for garnish)
- Prep the tofu
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Press tofu blocks for at least 20 minutes to remove excess moisture. Slice into ½-inch thick cutlets.
- Set up your breading station
- Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko, Asiago, oregano, garlic powder, salt, and pepper.
- Bread the tofu
- Dredge each tofu slice in flour, dip into beaten eggs, then coat thoroughly with the panko-Asiago mixture.
- Fry the cutlets
- Heat olive oil in a large skillet over medium heat. Fry tofu cutlets in batches until golden brown and crispy on both sides, about 2–3 minutes per side. Transfer to the prepared baking sheet.
- Add sauce and cheese
- Spoon marinara sauce over each tofu cutlet. Top evenly with mozzarella and a sprinkle of Parmesan if using.
- Bake to perfection
- Bake for 15–18 minutes, until cheese is melted and bubbly. Garnish with fresh basil and serve hot.
For the crispiest results, don't skip the tofu pressing step. Place the tofu blocks between paper towels and weigh them down with a heavy skillet or canned goods. This removes excess moisture and ensures your breading adheres properly. If you're short on time, you can use pre-pressed tofu available at some specialty stores.
This recipe is wonderfully adaptable. For a vegan version, substitute the eggs with a plant-based egg alternative and use your favorite vegan cheese alternatives. The breadcrumbs can be gluten-free if needed, though you'll want to ensure they're still crispy in texture. For an extra flavor dimension, try adding finely chopped fresh herbs like parsley or basil to your breadcrumb mixture.
Serve these tofu parm cutlets over a bed of al dente spaghetti tossed with a little olive oil, or alongside a bright arugula salad with lemon vinaigrette for contrast. For a complete meal, add a side of garlic bread to soak up the extra marinara sauce. These cutlets also make excellent sandwiches on toasted ciabatta with some extra marinara and fresh basil leaves.
Pin Whether you're a committed vegetarian or just looking to add more plant-based meals to your rotation, this Crispy Tofu Chicken Parm Bake delivers big on flavor and satisfaction. The combination of crunchy coating, savory tofu, tangy marinara and gooey cheese creates a dish that will please even dedicated meat-eaters. Enjoy this Italian-American comfort food classic reimagined with all the flavor and none of the meat!
Recipe Questions
- → How do you get tofu crispy for this dish?
Pressing the tofu to remove moisture is essential. Then dredge in flour, egg, and a seasoned panko-Asiago mixture before frying in olive oil until golden brown and crisp on both sides.
- → Can I prepare this dish vegan-friendly?
Yes, by replacing eggs with a plant-based substitute and using vegan cheeses instead of Asiago, mozzarella, and Parmesan, you can make this dish entirely vegan.
- → What sauces work best with the tofu cutlets?
A rich marinara sauce complements the crispy tofu perfectly, providing acidity and moisture that balances the cheesy, crunchy crust.
- → Is pressing tofu necessary before cooking?
Pressing removes excess water, which helps achieve a firmer texture and allows the breading to adhere better while frying.
- → Can Asiago cheese be substituted?
Yes, Parmesan cheese can be used instead of Asiago to maintain a similar nutty, salty flavor in the breadcrumb coating.