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Easy Tofu Parmesan

Don't miss out this vegan tofu parmesan. So easy and delicious you will fall in love with this Italo-American classic!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Parmesan
Servings: 3
Calories: 323kcal
Author: Adriana Z.


...for the tomato sauce..

...for the batter...


  • Press the tofu for 10-15 minutes (if you're using frozen tofu, skip this step).
  • Make the tomato sauce (if you're using store bought sauce, skip this step). Finely chop the onion, and sauté in a pan with a splash of water (or olive oil) and a pinch of salt until tender. Add the tomato passata, the oregano, the basil and season with salt and pepper. Cook on medium heat for 10-15 minutes.
  • Preheat the oven at 180°C (350°F).
  • Make the batter. In a bowl sieve all the powders: chickpea flour, corn flour, turmeric, garlic powder and baking powder. Add the plant based milk a bit at a time to avoid forming lumps. Season with salt and whisk well with a fork or a whisk. 
  • In another bowl arrange the corn flakes.
  • Cut the tofu block into 1cm thick slices. Coat each piece first into the batter then into the ground corn flakes. Set aside.
  • In a pan heat the vegetable oil for a few seconds, then fry the tofu cutlets on both sides until golden brown (it will take roughly 2-3 minutes per side).
  • Drain onto some kitchen paper to remove the excess of oil.
  • Arrange the tofu onto a tray, then coat each piece with 2-3 table spoons of tomato sauce and top with vegan mozzarella.
  • Bake for 5-7 minutes or until the mozzarella is melted.


Calories: 323kcal | Carbohydrates: 28g | Protein: 14g | Fat: 18g | Saturated Fat: 9g | Potassium: 472mg | Fiber: 4g | Sugar: 6g | Vitamin A: 697IU | Vitamin B12: 1µg | Vitamin C: 12mg | Calcium: 200mg | Iron: 5mg