Crispy Tofu Chicken Parm Bakes (Printable Version)

Golden Asiago-crusted tofu with marinara and melted mozzarella—a vegetarian Italian-American classic baked to perfection.

# Ingredient List:

→ Tofu

01 - 2 blocks extra-firm tofu (14 oz each), pressed and sliced into ½-inch 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
13 - Fresh basil leaves for garnish

→ For Serving

14 - Cooked spaghetti or crusty bread as optional accompaniment

# Directions:

01 - Preheat 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.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Asiago, Italian herbs, garlic powder, salt, and pepper.
04 - Coat each tofu slice in flour, dip into the egg, then press into the breadcrumb-Asiago mixture, ensuring all sides are well covered.
05 - Arrange the coated tofu 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.
08 - Return to oven and bake for 8 to 10 minutes, until the cheese is melted and bubbly.
09 - Garnish with fresh basil and serve hot, optionally over spaghetti or with bread.

# Expert Advice:

01 -
  • That golden, crunchy crust actually shatters when you bite into it—not a soggy imposter trying to fill a void.
  • It fools everyone at the table, even the people who swear they'll miss chicken, because the flavors are so rich and satisfying.
  • You can have dinner on the table in under an hour, which means no stress, just satisfaction.
02 -
  • If you skip the pressing step, your tofu will steam instead of crisp, and you'll end up with something closer to tofu soup than Parmesan—I learned this in the saddest way possible.
  • Flipping halfway through that first bake is crucial; the bottom side needs direct heat exposure to develop that satisfying crunch.
  • The second bake is short on purpose—just enough time for the cheese to melt and the sauce to warm through without the coating drying out underneath.
03 -
  • Spray your tofu with a little cooking oil instead of drizzling—it distributes more evenly and uses less, which means less oil absorbed into the crust.
  • If your mozzarella is browning too quickly before it fully melts, tent the baking dish loosely with foil for the first few minutes of that second bake.
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