Crispy Tofu Chicken Parm Bakes (Printable version)

Golden Asiago-crusted tofu slices topped with marinara and melted mozzarella, baked until bubbly.

# What You Need:

→ Tofu

01 - 2 blocks (14 oz each) extra-firm tofu, 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, optional

# How to Make It:

01 - Preheat the 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 - Set up 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 the oven. Spoon marinara sauce generously over each tofu piece. Top with mozzarella and Parmesan.
08 - Return to the 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 -
  • It delivers that satisfying crunch and stretch of real Chicken Parm without any actual chicken involved.
  • The Asiago crust adds a nutty, salty depth that keeps people guessing what they're biting into.
  • You can have dinner on the table in under an hour, making it perfect for weeknight cooking that still feels special.
02 -
  • Pressing your tofu isn't optional—it's the difference between a crispy masterpiece and a soggy disappointment, a mistake I'll never make twice.
  • Don't skip the olive oil spray before the first bake; it's what coaxes the breadcrumbs into golden, crunchy perfection.
03 -
  • If your first batch comes out less crispy than hoped, your oven might run cool—I now keep an oven thermometer on hand and sometimes bump the temperature up by 25 degrees.
  • The secret to bubbly, melted cheese is baking it just long enough to see the edges start to brown; pull it out a minute early and you'll regret it.
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