Oven-Baked Vegetarian Tofu Parmigiana

Oven Baked Tofu Parmesan with a spatula in a baking dish

In my experience, tofu isn’t an ingredient that elicits a whole lot of enthusiasm among anyone under about age 12. Sure, you might cross paths with the occasional devotee, but more often, talking tofu evokes disdain. It took years of feeding my family (and two avowed vegetarians) for my entire crew to get on board with bean curd. Even my husband would probably choose turkey over tofu, and he’s well past the middle school years. All that being said, today’s recipe for oven-baked vegetarian tofu parmigiana is just the sort to make a convert of the most committed tofu avoider.

Benefits of Tofu

All of this might beg the question: why eat tofu at all, especially with a perfectly tasty Chicken Parmesan recipe on the blog. There are plenty of excellent reasons to embrace this dish and the tofu that serves as its centerpiece. Here are a few to get you started:

  1. It’s meatless. If you’re looking to eat more plant-based meals or have a vegetarian to cook for, this is your ticket.
  2. It’s economical. Tofu is inexpensive as far as protein sources go. Consider, for example, that a pound of organic tofu was one-third of the price of organic chicken at my local market.
  3. It’s a good pantry meal. Some tofu is shelf-stable, which makes this a great meal to cook from your pantry.

Is Tofu Good for You?

The other reason to embrace tofu is that it’s nutritious. A good source of protein, it also provides iron and when processed with calcium sulfate (which most tofu is) delivers a meaningful dose of calcium, too. As for concerns about a potential link between soy foods and cancer, here’s what the American Cancer Society has to say on the subject, “So far, the evidence does not point to any dangers from eating soy in people, and the health benefits appear to outweigh any potential risk. In fact, there is growing evidence that eating traditional soy foods such as tofu, tempeh, edamame, miso, and soy milk may lower the risk of breast cancer, especially among Asian women.”

Tofu Parmigiana with basil and cheese

How to Make Vegetarian Tofu Parmigiana

The method for making this healthy spin on an Italian classic is easy.

  • Start by cutting extra-firm tofu into slabs and laying them on paper towels to absorb the moisture
  • Next up is to dunk the tofu into beaten eggs and breadcrumbs.
  • Bake the coated tofu in the oven until good and crispy on the outside. I prefer baking over frying, since it minimizes the calories, not to mention the mess.
  • Once browned, tuck the tofu into a baking pan, smother in marinara sauce, and top with grated Mozzarella.
  • Put it back into the oven and cook until hot and bubbling.

What to Serve with Tofu Parmigiana

Simple Italian salads or vegetable dishes make a perfect accompaniment to this meat-free parmigiana. A green or arugula salad with this vinaigrette is a good starting point. Alternatively (or in addition), roast a big sheet pan of broccoli or cauliflower tossed with olive oil, lemon juice, salt and pepper until tender and lightly brown (425 degrees seems to be the magic number for cooking). This Sautéed Kale is also a favorite.

Can you Make Parmigiana Ahead of Time? Can you Freeze it?

Like most recipes, I think this is at its very best piping hot from the oven. That said, it can be made ahead of time, stowed in the refrigerator, and reheated later in the day (or even the next day). It’s also freezer-friendly. Wrap first with aluminum foil and then a few layers of plastic. If you have a casserole dish with a tightly fitting lid, all the better.

Tofu Parmigiana in baking dish with spatula and dish towel

If you like Oven-Baked Vegetarian Tofu Parmigiana, check out:

Tomato Zucchini Tart

Vegetarian Cauliflower Tostadas

Vegetarian Zucchini Tofu Lasagna

Instant Pot Farro Risotto

Green Lentil Daal by Slow The Cook Down

Vegetable Bolognese by Pass The Plants

Casserole with spatula in Oven Baked Vegetarian Tofu Parmigiana
5 from 7 votes

Oven-Baked Tofu Parmigiana

Crispy Oven-Baked Tofu Parmigiana gets smothered in marinara sauce, topped with Mozzarella, and baked until bubbling. It’s a guaranteed kid-pleaser that’s easy enough for a weeknight supper. For a simple side dish, toss broccoli florets with a splash of oil, spread on a baking sheet, and roast alongside the main dish. Finish with a pinch of salt and squeeze of lemon juice.

Course Dinner
Cuisine Italian
Prep Time 26 minutes
Cook Time 50 minutes
Total Time 1 hour 16 minutes
Servings 4 servings
Calories 380 kcal
Author Katie Morford


  • 14 ounces extra-firm tofu, drained
  • 3/4 cup panko-style breadcrumbs, gluten-free, if desired
  • ¼ cup finely grated Parmesan cheese
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 ¾ cups marinara sauce, homemade or bottled
  • 1 cup lightly packed shredded Mozzarella cheese


  1. Preheat oven to 425F.

  2. Lay a dish towel or several paper towels on your work surface. Cut the tofu into 8 slabs that are about ½-inch thick (like small playing cards). Lay the tofu on the towel and cover with another towel to absorb the moisture.

  3. Use a fork to stir together the panko, Parmesan, Italian seasoning, and garlic powder on a medium plate or shallow dish.

  4. Crack the egg into a medium bowl and whisk well.

  5. Dunk a tofu slab into the egg mixture and coat generously on all sides with the panko. Lay on a large baking sheet. Repeat with the remaining tofu. Bake until crispy and beginning to brown, particularly along the bottom, 30 minutes.

  6. Spread ⅓ cup marinara sauce along the bottom of a baking pan large enough to accommodate the tofu in one layer (7- by 11-inches or thereabouts). Nestle the tofu in the pan. Pour the remaining marinara sauce over the tofu and smooth with a spooth. Scatter the Mozzarella on top.

  7. Bake until the cheese melts and begins to brown, 20 minutes. Cut into squares and serve warm.


03.07.2020 at5:59 PM #


First time with making something delicious with tofu! I will make this again but would like to add something to it like spinach or another vegetable next time. Any suggestions?

03.07.2020 at5:59 PM #

Katie Morford

I definitely think you could add a layer of spinach or kale. I’d probably saute it just enough so it’s tender and the liquid cooks off and then lay it on top of the tomato sauce before you add the tofu. Great idea!

02.25.2021 at9:26 AM #


Loved this recipe – made this on Monday! Never thought to use tofu instead of eggplant or chicken, but it worked and it was satiating. Tofu is versatile and picks up any flavor you cook it with. A side plate of garlicky roasted broccoli is perfect with this meal. I also appreciate the added information from ACS on the topic of soy foods and cancer.

02.25.2021 at9:26 AM #

Katie Morford

So glad you liked it! One of my family’s favorite ways to eat tofu.

04.01.2021 at5:34 PM #


My child who doesn’t like very many things at 13 years old (was a great eater when she was little) LOVES this recipe! Thanks Katie! It is now on regular rotation in our home!

04.01.2021 at5:34 PM #

Katie Morford

Yay! And I’m sure your 13 year old will continue to expand her horizons!

05.13.2021 at4:11 PM #

Christine M Duncan

This is a spectacular dish. I am Italian and loved Chicken Parm, but this tops the cake of a taste alike.
Will make this time and time again. New to vegetarian way of eating and I am shocked at how great this recipe taste. I even used vegan mozzarella cheese.

05.13.2021 at4:11 PM #

Katie Morford

Wow! That is quite a review. I’m so glad…and very honored coming from an Italian!

06.16.2022 at7:41 PM #


I have made tofu Parmesan before but fried the tofu. I liked the texture of this baked recipe much better! And the addition of Parm and seasoning in the battering really elevates it – great recipe!

06.16.2022 at7:41 PM #

Katie Morford

So glad you liked it Amber!

10.18.2023 at9:55 AM #


Loved this recipe!!! Would you happen to know Weight Watchers points per serving as I plan on making it again!!

10.18.2023 at9:55 AM #

Katie Morford

I’m sorry but I don’t. I would imagine that there are plenty of tools available to calculate points.

11.27.2023 at9:30 PM #


My family is vegan but I’d like to try this. What can I use instead of egg??

11.27.2023 at9:30 PM #

Katie Morford

A few options I’ve seen are to use 1/2 cup plant milk whisked with 1 tsp cornstarch in place of the egg. You could also substitute a “flax egg” and I’ve also seen people use the liquid from a can of chickpeas. Let me know how it goes!

01.04.2024 at5:29 PM #


I made this tonight and will definitely make it again. I used mozzarella and provolone mix as my cheese. My son even said that he wants me to make it every time he’s home from college. It’s that good!!

01.04.2024 at5:29 PM #

Katie Morford

That is a true sign of success! Thanks for sharing.

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