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Two slices of Tofu Parmesan

Tofu Parmesan

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 15 minutes
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Category: Dairy Free
  • Method: Baking
  • Cuisine: Plant Based
  • Diet: Kosher


Tofu Parmesan is a healthy meat free, baked alternative.  I make it completely plant based and gluten free, but you can choose to use real eggs, dairy cheese, and glutenous if your family prefers.


  • 2 16-ounce packages High Protein Super Firm Tofu, cut into 1012 slices
  • 3/4 cup JUST egg replacer, liquid egg or 4 large eggs whisked
  • 1 tablespoon canola oil
  • 1 tablespoon Italian blend seasoning
  • 1 cup potato starch
  • 3 cups ground rice cakes (from a 3.5 ounce package) or panko of your choice (can be gluten free)
  • Nonstick vegetable spray
  • 1 26-ounce jar marinara sauce
  • 8 ounces shredded mozzarella or parmesan (can be plant based)


To Prep

Preheat oven to 375°F or 350°F convection.

Cover a large baking sheet with foil.  Spray with nonstick vegetable spray.  Set aside.

Pour  the liquid egg into a medium sized bowl.  Whisk in the oil and Italian seasoning.  Set aside.

Place the potato starch in a shallow casserole or dinner plate.  Set aside.

Measure the crumbs into a shallow casserole or baking dish. Set aside.

Prepare the tofu for baking

Take a slice of tofu and completely cover with potato starch.  Shake off the excess.

Dip the tofu into the egg mixture, coating completely, then transfer to the crumbs.

Press the crumbs into the egg coated tofu.  Transfer to the prepared baking sheet.

Repeat with the remaining tofu slices.

Spray each coated tofu piece with nonstick vegetable spray.

Bake for 20 minutes until golden brown.

Now for the sauce and cheese

Remove the baked tofu from the oven.  

Spoon each piece of crispy tofu with the marinara sauce until completely covered.

Sprinkle the cheese over the sauce.

Bake for an additional 10-15 minutes until the cheese is completely melted.

Serve hot with pan sauces.





You can use any type of egg you like in this recipe.  I used egg replacer, but you can also use liquid egg or traditional whisked eggs.

You can use any type of coating you like in this recipe.  I used ground rice cakes (which crisp beautifully), but you can substitute any type of panko or crumb coating you like, gluten free or otherwise.

I used vegan mozzarella in this recipe.  You can also use your favorite vegan parmesan or traditional dairy cheese if you prefer.

I spray the pre-cooked coated tofu cutlets generously with nonstick vegetable spray.   It causes the coated tofu to brown beautifully while baking.

You can also fry the cutlets.  They will be delicious and indulgent.  Your choice!


  • Serving Size: 2 slices
  • Calories: 442
  • Sugar: 7.6 g
  • Sodium: 866.6 mg
  • Fat: 11.8 g
  • Carbohydrates: 53 g
  • Protein: 31.1 g
  • Cholesterol: 9.2 mg

Keywords: Tofu, Tofu Parmesan, Gluten Free, Vegan, Plant based, Dairy Free

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