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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! Another Richa winner! I made a lasagna out of it since I still had no-boil noodles from your skillet lasagna recipe. 😉 So added a couple layers of noodles for more heft; next time I’d use more tofu also – and yes, baked it first. Frozen chopped kale since the store was out of spinach, and I’m glad for that. It’s soooo yummy! And super easy to put together!
yay!
What an amazing recipe! I made a few modifications but it still turned out perfectly. I baked my tofu slabs in the air fryer for a few minutes before assembling into the casserole dish. I think that enhanced the texture a little. I also used fresh spinach and chopped it up a bit before mixing with the cheese. I also doubled the recipe and I’m glad I did because we wanted even more of it! We ate it with baked spaghetti squash and sourdough bread. So delicious!
so glad you enjoyed!
I had mushrooms, grated carrots, zucchini and tomatoes that were going to waste if I didn’t use them so I added them in layers to this. DELICIOUS!! I sautéed the mushrooms but the zucchini, tomatoes and carrots went in only to bake. I also added fresh basil, rosemary and thyme. This is a winner!
yay! i love when we can salvage ingredients. glad this worked for you!
I just found how to use up some items before I go out of town!!!
yay! don’t forget to rate – it really helps!
Followed the recipe with no changes and it was delicious!
yay! thank you so much, Rita!
Hello, if you freeze it for later, do you thaw before baking or bake frozen? Mine is in the oven now and smells sooo good but I am freezing to have at a later date. Thank you
either! if thawing, just cook for less time.
I made this tonight and it was so delicious! My son is type 1 diabetic so i love that it’s low carb. I followed the recipe exactly using violife shredded mozzarella for the filling, and follow your heart Parmesan on top. For the sauce I used Rao’s arribata which in my opinion is the best sauce and also happens to have Lower sugar than other sauces. Thank you for this recipe, we loved it!
Rao’s is sooo yummy! Happy to hear your family likes this recipe and glad that your son can enjoy too!
Wow this was so good! Thank you!
yay!
Another wonderful recipe Richa! I love how the thin tofu layers elevated this dish, and it was a hit in our family. It’s an easy recipe to double too, using a bigger casserole pan. Thank you so much for all your posts! I always look forward to trying your recipes.
So happy to hear, Greg! Thank you for the kind comment.
This dish was delish! We doubled the recipe and added 10 minutes to the cooking time. It is good enough for company and easy for a weeknight dinner.
Wonderful to hear, Tina!